FTDI Zucchini Bread
What better way to get your carbs and veggies in with one simple recipe!
Oat Flour, Zucchini
About this Recipe
As my challenges progress, I’ve been getting more and more into experimenting with recipes. I have a pretty good idea about which recipes can be made FTDI, and which cannot. I found this recipe for Healthy Zucchini Bread online, and adjusted the ingredients as well as the process for making it.
- 2 cups grated zucchini (pack it, but don’t squeeze it)
- 1/4 cup pureed zucchini
- 1 egg white
- 3/4 cup Walden’s pancake syrup
- 1 tsp pure vanilla extract
- 2 tsp cinnamon (or Apple Pie Spice)
- 1 tsp baking soda
- 1 tsp aluminum free baking powder
- 1/2 tsp himalayan salt
- 10 oz oat flour (women’s portion)
- 1/2 cup walden chocolate syrup
I’ve currently only made this recipe for women’s portions, however, I think you might be able to up your oat flour to 12oz to get 4 servings for men (you will certainly need more liquid. If you are not adverse to eggs like I am, you can add up to two more egg whites in. But you may need to experiment with the other portions of liquid to balance out the extra flour). I’ve been testing this one out in a few different ways. At first I had three egg whites in here, but my intolerance to eggs just wouldn’t allow me to do that again. So, after a few more tests, I’ve got it just right! If you’re not averse to eggs, you can remove the pureed zucchini and add two more egg whites.
Step by Step Instructions
Preheat your oven to 350 degrees F. Because oat flour is so dense, this recipe is best cooked in a shallow cake pan, it will help get the batter cooked all the way through so you’re not left with a gooey bottom. Spray your pan lightly with Pam.
Whisk together your dry ingredients. Whisk well to get all of the baking powder and soda evenly dispersed
Now, mix together your wet ingredients. Add your zucchini in last after stirring all other wet ingredients together.
Mix your dry and wet ingredients together just enough to combine. Pour into your prepared pan.
Bake for 60 minutes or until a toothpick inserted into the middle comes clean. I find I always need a little extra time on this.
Cool for at least 10 minutes before removing from the pan.
Once removed from the pan, weigh your bread. If you’ve cooked your bread in a cake pan, you may need to wait until it is fully cooled, and then cut into squares for easy weighing. Note the full weight of the bread.
Divide the number of ounces by five to get the weight of each serving. Or, if you are following my suggestion for a men’s portion, divide by 4.
Weigh out and place in your meal prep containers, or weigh each day as you need it. Enjoy!