Bodybuilding Zucchini Bread

Bodybuilding Zucchini Bread
  • Yield:4 servings
  • Difficulty:Moderate
  • Time:60 minutes

Here is another bread recipe that was specifically designed to build muscle and lose fat, except this one has fewer carbs than a protein bar for a whopping serving! You can also make it completely gluten-free if you use gluten-free oats or oat flour. Can I get an Amen people? This one has an extra step because you have to grate the zucchini, but that only takes about five minutes. If you have a food processor, then it would be quicker. Just throw the sucker in and shred that bad boy! (I really should get off my duff and go buy one, shouldn’t I?)

Anyway, this bread is a total crowdpleaser. Chad absolutely loves it—he said he’d rather have this than chocolate cake! It also got a: “Boy is THAT ever GOOD!” from his dad. After that, I gave a piece to a photo client who ate it on the way back home and actually texted me as he was eating it to tell me about how much he loved it. Yes, I do occasionally feed my famished photo clients! Sometimes they are so depleted, they need to eat or they might pass out!

There is nothing quite like watching a man who is 220 pounds shredded, crash and simply stop working like a toy robot that ran out of batteries. I had this idea sticking in my head to go and buy a Bundt pan (thank you Chad); because the bread would look more interesting in pictures if it was round with a hole in the middle rather than a rectangular loaf. The only one they had at the store was similar in size to the Coliseum of Rome, so I had to double the recipe to fill it. That worked out well because I gave some to Chad’s dad and froze the rest. If you are going to do all the work of grating or processing a zucchini, you might as well have leftovers, right?

Ingredients:

  • 3 scoops EFX Sports vanilla Pure Whey
  • 1 ½ cup grated zucchini, raw
  • ¾ cup oat flour or oats—5-minute oats or quick oats
  • ¾ cups egg whites 1 tsp baking powder
  • ½ tsp sea salt
  • 1/8 cup olive oil
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 pack of stevia
  • 2 packets of monk fruit sweetener (optional)

Directions:

Preheat the oven to 350 degrees, and spray a baking pan with lots of nonstick spray. Wash a zucchini, and grate or process it until you have a cup and a half—peel and all. Get a big bowl and put in all of the dry ingredients. Then, swirl them around with a fork. Next, add the wet ingredients and mix them with a hand mixer until you have a nice batter. Pour it all into the baking pan and place it in the oven for 25 minutes. I had to cook one of mine for 45 minutes because the recipe was doubled and baked in the aforementioned massive pan. If it’s not finished after 25 minutes, let it cook but keep checking it every 5 minutes or so by sinking a toothpick into it. When it comes out clean and dry, it’s done! Now go ahead and please the crowd…

Nutrition:

Calories: 248
Protein: 25.5 g
Fat: 9.65 g
Carbs: 15.8 g
Fiber: 1.2 g