There is nothing quite like fresh baked banana bread. Except maybe fresh baked zucchini bread. This recipe combines both—but it is healthy!
The avocado serves as a stand in for the butter/oil that most traditional quick breads call for. The baking mix is high protein. It is also sweetened with stevia, and along with the banana and Sweet Leaf extract, makes this bread sweet without adding a lot of extra sugar. I made this bread twice. Once I left out the coconut sugar and once with the added coconut sugar as listed below. I thought it was sweet enough without it. Hubby preferred the version with a little added sweetness. Feel free to make it either way. Nutrition includes the coconut sugar.
I love Clutch Bodyshop Baking mix (see evidence here) and have been using it since they very first launched. If you want to sub for it, you can use any vegetarian or vegan protein powder or baking mix. You could probably also sub whey, and maybe even casein, but I haven’t tried. You may have to adjust liquid ingredients and I can’t vouch for the texture of the baked good that results! Another protein pancake or waffle mix may work well too, but most are made with whey, so again, no guarantees!
This recipe is so moist and addicting, just like you’d expect, but it’s also packed with protein and veggies… That’s clutch!
Clutch Banana Zucchini Bread
Yield: 8 Mini Loaves or 16 Muffins (I used this loaf pan)
Serving size: 1 Mini Loaf or 2 Muffins
· 1 Medium Banana (100g)
· 3 Egg Whites (138g)
· 28g Avocado
· ½ tsp Vanilla Bean paste (or vanilla extract)
· Vanilla Stevia Drops, to taste
· 80g Clutch Baking Mix
· 20g Rolled Oats, ground into a flour
· 1 tsp Cinnamon
· 32g Coconut sugar
· ½ tsp Baking Powder
· 1 small Zucchini squash, finely shredded and squeezed of excess liquid (about 75g once liquid is squeezed out). If you prefer to not see the shreds, just blend it with the rest of the ingredients.
· Preheat the oven to 350 degrees.
· Blend the first five ingredients together in a blender until smooth.
· Mix all dry ingredients in a medium bowl.
· Mix wet ingredients into the dry ingredients.
· Fold the zucchini into the batter.
· Divide batter evenly in an 8 serving mini-loaf baking pan sprayed with cooking spray. (You can also divide batter into 16 muffins).
· Bake for 20-25 minutes, or until toothpick comes out with moist crumbles (you will need to reduce the cooking time if making muffins).
· Keep leftovers in the refrigerator and not on the counter. These also freeze well for a quick grab and go breakfast or snack!
Nutrition (Per serving of 8):
1/ Banana bread or zucchini bread? Do you have a preference?
2/ Have you ever made a combo of the two?