Pumpkin and Zucchini Bread
Ingredients
Dry Ingredients
-
2
cups
spelt flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
¼
tsp
salt
-
1
tsp
cinnamon
-
¼
tsp
four spice
-
⅓
cup
raisins
-
⅓
cup
chopped walnuts
-
3
scoops
vanilla protein powder
Wet Ingredients
-
4
egg whites
-
1-¼
cups
shredded zucchini, packed
-
1
tbsp
lemon zest
-
2
tsp
fresh lemon juice
-
1-¼
cups
buttermilk
-
1
cup
pumpkin puree
Instructions
- Preheat the oven to 425°F and coat individual loaf pans with cooking spray.
- In a large bowl, whisk together the dry ingredients.
- In another bowl, combine the wet ingredients, then mix them with the dry ingredients until just combined.
- Spoon the batter into the loaf pans and bake for 5 minutes at 425°F.
- Lower the heat to 375°F and continue baking for about 25 minutes or until a toothpick comes out clean.
- Cool the loaves on a rack for 5 minutes before unmolding, then allow to cool completely.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
5g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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