About This Recipe

All you need is loaf 💚 This pumpkin zucchini loaf made with our limited time pumpkin spice clean protein and topped with a dairy-free cream cheese glaze of course! 😋

Ingredients

    Ingredients for Zucchini Nut Bread
  • 2 cups oat flour
  •  
  • 2 scoops protein powder
  •  
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup brown sugar
  •  
  • 1/2 cup organic cane sugar
  •  
  • 1/4 cup melted coconut oil
  •  
  • 1 cup canned pumpkin
  •   
  • 1 3/4 cups shredded zucchini do not drain or squeeze
  •  
  • 1/2 cup walnuts
  •   Topping 
  • 1/4 cup oat flour
  •  
  • 1/4 cup brown sugar
  •  
  • 1/4 teaspoon pumpkin pie spice
  •  
  • 2 tablespoons cold, unsalted non-dairy butter substitute
  •    Cream Cheese Glaze
  • 2 tablespoons dairy free cream cheese, softened
  • 1/2 scoop protein powder
  •   
  • 2 tablespoons powdered sugar
  • 2 tablespoons almond milk

Instructions

  1. Preheat oven to 350°F. Grease a loaf pan and set aside.
  2.   
  3. In a large bowl, combine oat flour, protein powder, cinnamon, salt, baking soda, and baking powder with a whisk.
  4. In a separate bowl, mix eggs, oil, pumpkin, and sugars.
  5.   
  6. Add pumpkin mixture to dry ingredients and stir just until combined
  7.  
  8. Fold in zucchini and nuts. Pour into prepared pan.
  9.   
  10. Make crumb topping- mix together oat flour, brown sugar, and pumpkin pie spice.
  11.  
  12. Cut in small pieces of non-dairy butter substitute. Sprinkle on top of cake.
  13.   
  14. Place in the oven and reduce heat to 325°F. Bake 50-55 minutes in a 9x5 pan until a toothpick comes out clean. Do not over bake!
  15. Cool 20 minutes and remove from pan.
  16.  
  17. Beat non-dairy cream cheese & powdered sugar together with the protein powder.
  18. Stir in almond milk a little at a time until glaze reaches desired consistency.
  19. Pour over cooled loaf.
  20.  

FEATURED INGREDIENT

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More Information

Pumpkin Spice Protein Zucchini Bread

About This Recipe

All you need is loaf 💚 This pumpkin zucchini loaf made with our limited time pumpkin spice clean protein and topped with a dairy-free cream cheese glaze of course! 😋

Ingredients

    Ingredients for Zucchini Nut Bread
  • 2 cups oat flour
  •  
  • 2 scoops protein powder
  •  
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup brown sugar
  •  
  • 1/2 cup organic cane sugar
  •  
  • 1/4 cup melted coconut oil
  •  
  • 1 cup canned pumpkin
  •   
  • 1 3/4 cups shredded zucchini do not drain or squeeze
  •  
  • 1/2 cup walnuts
  •   Topping 
  • 1/4 cup oat flour
  •  
  • 1/4 cup brown sugar
  •  
  • 1/4 teaspoon pumpkin pie spice
  •  
  • 2 tablespoons cold, unsalted non-dairy butter substitute
  •    Cream Cheese Glaze
  • 2 tablespoons dairy free cream cheese, softened
  • 1/2 scoop protein powder
  •   
  • 2 tablespoons powdered sugar
  • 2 tablespoons almond milk

Instructions

  1. Preheat oven to 350°F. Grease a loaf pan and set aside.
  2.   
  3. In a large bowl, combine oat flour, protein powder, cinnamon, salt, baking soda, and baking powder with a whisk.
  4. In a separate bowl, mix eggs, oil, pumpkin, and sugars.
  5.   
  6. Add pumpkin mixture to dry ingredients and stir just until combined
  7.  
  8. Fold in zucchini and nuts. Pour into prepared pan.
  9.   
  10. Make crumb topping- mix together oat flour, brown sugar, and pumpkin pie spice.
  11.  
  12. Cut in small pieces of non-dairy butter substitute. Sprinkle on top of cake.
  13.   
  14. Place in the oven and reduce heat to 325°F. Bake 50-55 minutes in a 9x5 pan until a toothpick comes out clean. Do not over bake!
  15. Cool 20 minutes and remove from pan.
  16.  
  17. Beat non-dairy cream cheese & powdered sugar together with the protein powder.
  18. Stir in almond milk a little at a time until glaze reaches desired consistency.
  19. Pour over cooled loaf.
  20.