A little teaser from yesterday’s Nike Free 3.0 Flyknit Launch yesterday!
Such a cool event, love the shoes (seriously), and can’t wait to tell you about it! I’m also mildly obsessed with the picture looking down… #nofilter whaaaaaaaaaaat
I’m glad to see you all back here after a peek inside my brain! We are all such complex people, way more so than we often give ourselves credit for, so I hope that you all enjoyed finding out a bit more of my facets. I’d love to learn more about you all as well! But for now, let’s relax, take a load off, and make our houses smell fabulous while fueling our bodies for the win.
Happy Friday! And Happy Easter and Passover, for those concerned! Either way, I have a treat for you following up on last week’s Healthy Zucchini Bread (Gluten Free and Dairy Free). I wish I could just post that recipe again as well for my favorites for the week! Both it and this new iteration are lonnnnng gone (well, except for the pieces in my freezer!).
And don’t forget, two of you will win a Jessica’s Natural Foods Prize Pack of my and Alex’s favorite granola (gluten free, non-GMO) and the new Flavored syrups (gluten free, organic). For a full review of the goodness, check back on the previous post, but feel free to enter the giveaway (ending April 7th!) on either that or this post.
If you a) can’t wait to try out what I am certain will become one of your favorite foods ever or b) live outside the main 48 states, use the code SUZLYFE when ordering directly from Jessica’s for $5 off (dude, that is a bag of free granola!!! What do you have to lose?) now through 4/15. Because, let’s face it, the party stops with Tax Day, lol
Gluten Free, Dairy Free Zucchini Protein Bread
This recipe results in a more “cake” like texture than bread: moist, satisfying, and delicious loaf of natural, gluten free, dairy free, goodness ready for you at any time of day. Warmed or just from the fridge, plain or slathered with nut butter. By itself or part of a meal! Alex even enjoyed a slice of it and a slice of the original alongside a salmon filet and green beans the other night for dinner! Maybe pair it with a Daily Serving juice… just saying 😉
Meanwhile, I toasted mine and had with it with ice cream. Priorities, people. But honestly? Also balance–this has only the natural sugar and sweetness from the syrup, which was made by Jessica for her daughter–you know that she isn’t going to put anything unnecessary in there!
I so hope that you will try out and enjoy this recipe. Additional bonus? Like my peach yogurt protein cake (and Thin Mints, natch), this zucchini bread freezes well–have currently have the second loaf presliced in my freezer so that it is always ready to go!
- 1 zucchini, raw (to yield 2 cups shredded zucchini)
- 120 g (about 1 cups) Gluten Free All Purpose Flour (for non-gluten free, I recommend Whole Wheat Pastry Flour)
- 100 g (about 1 cup) Dairy and Gluten Free Vanilla Protein Powder (I suggest Skoop B-Strong Viva-Vanilla
- 2/3 tsp baking powder
- 2/3 tsp baking soda
- 2/3 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup chopped toasted nuts (optional)
- 4 eggs whites, beaten (or 1 egg + 2 whites)
- 1/2 banana, mashed
- 1/4 cup Jessica's Natural Foods Organic Vanilla Syrup
- 1/3 cup Unsweetened Vanilla Almond Milk (may need a little more or less, depending on consistency of batter)
- Shred the zucchini in a food processor, and then put into a colander/strainer and let sit for about 30 minutes (or longer) to dry some.
- Preheat oven to 350-365, depending on your oven. Line 2 mini loaf pans (or 1 large loaf pan) with parchment paper and then spray with cooking spray.
- In separate bowls, mix dry ingredients and wet ingredients. Add wet to dry, start to mix, and then incorporate shredded zucchini. Allocate into pans and cook 35-45 minutes, depending on your oven and temp, making sure to rotate after about 25 minutes. Done when toothpick removes cleanly (some moisture may be apparent).
- To even further increase the nuttyness and texture, sub some of the flour with oats!
- If you don't have any of Jessica's syrup (SAD FACE), I would suggest 1 TBSP vanilla and 1/4 cup agave syrup or sweetener of choice.
- For one loaf, just half, for more, increase as necessary!
- This is a denser, more cake-like bread, but absolutely fantastic!
What are you cooking up this weekend?
If you are celebrating, are you bringing anything to the table? Any fun family recipes to link to?