It is officially getting chilly enough that I am having a hard time grasping the idea that just over a month ago I was harvesting my own zucchini. I can already feel the skin on my hands start to crack in anticipation of the wicked winter winds. But perhaps I am getting ahead of my self, it is only fall and technically will be until almost the end of December. Plus, at that point the days will start getting longer which is something that I am really looking forward too. In the meantime baking this bread on a cool rainy weekend is exactly what I’ve needed to get my mind off the cooling temperatures. The best part was biting into it.
This recipe is for a higher protein, lower carbohydrate protein bread that was inspired from my Taco Zucchini bread. Can you tell I really like baking with Zucchini? Well I do. As such I figured I would share a few Zucchini facts along with this recipe.
Zucchini Fact #1: A Zucchini has more potassium than a banana. (source)
Puff Protein Bread (Savoury and High Protein)
•1/2 cup unsweetened whey protein powder
•1/2 cup ground golden flax seed
•1 cup warm water + 1 tsp yeast
•1/2 cup vital wheat gluten
•1/2 cup peanut flour
•1/2 cup grated zucchini
•1 cup egg whites
•1 tsp baking soda
•1 tsp baking powder
•1 tsp xanthan gum
•1 tsp salt
•3 tbsp apple cider vinegar
1)Mix dry ingredients, yeast, and warm water and let sit for at least 30 minutes
2)Add in egg whites. Mix well.
3)Beat on high for at least 3 minutes
4)Add ACV, mix for at least 2 minutes.
5)Bake 35 min in 375 deg F oven
|The only inconvenience is waiting for the yeast. In all honesty it scientifically isn’t causing any substantial reaction since there is no flour. The batter won’t rise no matter how long you wait. However I love the additional flavour it adds to the recipe, so that is why it (and the waiting period) is there.||
|This bread is very high protein and low carb yet it doesn’t cost you your wallet (like most higher protein breads). The stats per slice (half mini loaf) ~110cal (6 g carbs/1 g fat/ 18 g protein)|
|This recipe is just the basic one, however there are plenty of variations you can try out. I have done one batch with cinnamon and vanilla flavouring. I have done another batch with curry and paprika. The possibilities are endless!|
|I like puffy bread. Especially when it is warm. All the bubbles just give more space for the toppings to seep inside.|
Recipe Makes 8 servings. I use for 4 silicone mini loaf pans and cut each in half.
Zucchini Fact #2: Zucchini blossoms are edible. Funnily enough this source even warns you to ‘carefully inspect for insects’. (Source).
Zucchini Fact #3: Although Zucchinis and Cucumbers look similar they come from different families. Cucumbers are a member of the gourd family while zucchinis are a member of the cucuribita family. (Source)
Did you know zucchini blossoms were edible? Do like baking with zucchini? What is your favourite bread topping?