Pumpkin Spice Protein Zucchini Bread
September 28, 2021
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
Cream Cheese Glaze
Instructions
- Preheat oven to 350°F. Grease a loaf pan and set aside.
- In a large bowl, combine oat flour, protein powder, cinnamon, salt, baking soda, and baking powder with a whisk.
- In a separate bowl, mix eggs, oil, pumpkin, and sugars.
- Add pumpkin mixture to dry ingredients and stir just until combined
- Fold in zucchini and nuts. Pour into prepared pan.
- Make crumb topping- mix together oat flour, brown sugar, and pumpkin pie spice.
- Cut in small pieces of non-dairy butter substitute. Sprinkle on top of cake.
- 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!
- Cool 20 minutes and remove from pan.
- Beat non-dairy cream cheese & powdered sugar together with the protein powder.
- Stir in almond milk a little at a time until glaze reaches desired consistency.
- Pour over cooled loaf.
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