Zucchini recipes
Since Brenda was asking for something to use her giant zucchini with, here's my zucchini recipes from "On Your Way: A Collection of Recipes for a New You." This cookbook was written by another WLS patient who had her surgery around the same time as I did and was in my support group.
GARDEN ZUCCHINI BREAD
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. whey protein powder (I use AnyWhey)
3/4 c. Splenda
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 c. unsweetened applesauce (I usually add in a little extra for extra moisture)
1/4 c. skim milk
1 beaten egg
1 1/2 c. coarsely grated raw zucchini
1/4 c. finely chopped walnuts
grated peel of one lemon
1/2 can crushed pineapple with juice
cinnamon
nutmeg
vanilla (I don't have measurements for these because these are things I added in)
In a large mixing bowl, combine the first seven ingredients. In a small bowl, combine the wet ingredients and then add these to the dry. Stir just enough to moisten everything, then gently fold in the zucchini, walnuts and lemon peel. Bake in a sprayed 9" x 5" loaf pan at 350 degrees for about 55 to 60 minutes. Cool in the pan for 5 to 10 minutes, then completely on a wire rack.
Recipe note: This recipe makes a 9" x 5" loaf yielding 18 (1/2" inch) slices at 62.4 cals., 4 g of protein, 1.5 g of fat and 10.3 g of net carbs each. Two slices of this bread spread with 2 tbsp. of fat-free cream cheese makes a wonderful breakfast with only 164.8 calories but with 13 grams of protein.
CHOCOLATE ZUCCHINI BREAD/MUFFINS
2 medium eggs
1 c. Splenda
1/2 c. unsweetened applesauce
3 T. unsweetened cocoa powder
1 tsp. almond extract
1 c. grated zucchini
2/3 c. all-purpose flour
2/3 c. whole wheat flour
1/4 c. whey protein powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/8 tsp. baking powder
In a mixing bowl, beat together the first six ingredients. Combine the remaining ingredients and add them to the first mixture. Bake the batter in a sprayed 9" x 5" loaf pan at 350 degrees for about 50 minutes OR in 12 sprayed muffin cups at 400 degrees for about 15 minutes (if you have silicon muffin pan, you don't have to spray the cups). If making bread, cool it in the pan for 5 to 10 minutes before removing the loaf to a wire rack to cool completely.
Recipe note: This recipe produces a 9x5 loaf pan yielding 16 (5/8-inch) slices at 54.3 cals., 3.2 g of protein 0.9 g of fat and 11.7 g of net carbs each OR 12 muffins at 72.3 cals, 4.4 g of protein, 1.2 g of fat and 15.2 g of net carbs each.
Note: I have also topped muffins with sliced almonds (really yummy!).
GARDEN ZUCCHINI BREAD
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. whey protein powder (I use AnyWhey)
3/4 c. Splenda
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 c. unsweetened applesauce (I usually add in a little extra for extra moisture)
1/4 c. skim milk
1 beaten egg
1 1/2 c. coarsely grated raw zucchini
1/4 c. finely chopped walnuts
grated peel of one lemon
1/2 can crushed pineapple with juice
cinnamon
nutmeg
vanilla (I don't have measurements for these because these are things I added in)
In a large mixing bowl, combine the first seven ingredients. In a small bowl, combine the wet ingredients and then add these to the dry. Stir just enough to moisten everything, then gently fold in the zucchini, walnuts and lemon peel. Bake in a sprayed 9" x 5" loaf pan at 350 degrees for about 55 to 60 minutes. Cool in the pan for 5 to 10 minutes, then completely on a wire rack.
Recipe note: This recipe makes a 9" x 5" loaf yielding 18 (1/2" inch) slices at 62.4 cals., 4 g of protein, 1.5 g of fat and 10.3 g of net carbs each. Two slices of this bread spread with 2 tbsp. of fat-free cream cheese makes a wonderful breakfast with only 164.8 calories but with 13 grams of protein.
CHOCOLATE ZUCCHINI BREAD/MUFFINS
2 medium eggs
1 c. Splenda
1/2 c. unsweetened applesauce
3 T. unsweetened cocoa powder
1 tsp. almond extract
1 c. grated zucchini
2/3 c. all-purpose flour
2/3 c. whole wheat flour
1/4 c. whey protein powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/8 tsp. baking powder
In a mixing bowl, beat together the first six ingredients. Combine the remaining ingredients and add them to the first mixture. Bake the batter in a sprayed 9" x 5" loaf pan at 350 degrees for about 50 minutes OR in 12 sprayed muffin cups at 400 degrees for about 15 minutes (if you have silicon muffin pan, you don't have to spray the cups). If making bread, cool it in the pan for 5 to 10 minutes before removing the loaf to a wire rack to cool completely.
Recipe note: This recipe produces a 9x5 loaf pan yielding 16 (5/8-inch) slices at 54.3 cals., 3.2 g of protein 0.9 g of fat and 11.7 g of net carbs each OR 12 muffins at 72.3 cals, 4.4 g of protein, 1.2 g of fat and 15.2 g of net carbs each.
Note: I have also topped muffins with sliced almonds (really yummy!).
Eileen, thanks for the recipes...they both sound good but honestly I think the chocolate one is the best sounding....how I crave chocolate at times!!!!
Thanks again for sharing them with me......I will chat with you later on. I have to go to the doctor in a few minutes. I have another appointment with another one tomorrow too....I am so sick of doctors!!!! ha ha
Thanks again for sharing them with me......I will chat with you later on. I have to go to the doctor in a few minutes. I have another appointment with another one tomorrow too....I am so sick of doctors!!!! ha ha
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
JeanBMost Active
Recent Topics
