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BOOST Just Protein Zucchini Bake
What you need
1 1/4 cup All-purpose flour
1/2 cup whole wheat flour
3/4 cup packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground allspice
1/4 tsp salt
1/2 cup canola oil
1/2 cup plain Greek yogurt
1 tsp vanilla extract
1 1/2 cups grated zucchini
3/4 cup chopped dates
How to prepare
Preheat oven to 350°F (180°C). Grease a 9- x 5–inch (1.5 L) loaf pan and line with parchment paper.
In large bowl, whisk all-purpose flour, whole wheat flour, sugar, protein powder, baking powder, cinnamon, baking soda, allspice and salt.
In medium bowl, whisk eggs, oil, yogurt and vanilla; stir into flour mixture just until blended.
Fold in zucchini and dates; scrape into prepared pan.
Bake for 50 to 55 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes.
Transfer to rack; let cool completely.
Store in airtight container for up to 1 week or freeze for up to 1 month.