Bread Veggies

Veggies in my bread…

June 30th, 2010 § 18 Comments

 had Plyoburn bright and early this morning! Since it is an hour of cardio and weights, I eat my carbs before the workout and my protein immediately afterwords. This zucchini bread (and all of my muffins) are the perfect pre-workout breakfast. Then, right after class, I get a whey protein smoothie with fruit to replenish the glycogen stores quickly.

I am looking forward to having this in vanilla greek yogurt with cashew butter tomorrow morning!

Vegan Zucchini-Carrot Bread

Recipe: Makes 8 servings

Place all the wet and dry ingredients in separate bowls. Stir. Pour the wet ingredients over the dry and stir with as few swoops of a spatula as possible. Grease a pan with 1 tsp butter. Bake at 360 for 60-70 minutes.

Wet ingredients:

1 cup shredded carrot

1 cup shredded zucchini

2/3 cup apple juice

1/2 cup vanilla almond milk

1 egg (or some mashed banana to veganize)

Dry ingredients:

1 3/4 cups whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar (this is a MINIMUM, do not use any less! Use more if desired!)

1/2 cup toasted shredded coconut

1 tsp baking powder

dash of salt

few shakes pumpkin pie spice

Benefits:

1 slice of this bread has 5.5 grams of fiber  and 6 grams of protein! It also has 40% of your daily needed vitamin A, 5% vitamin E, 5% copper, 4% folate, 28% manganese, 8% phosphorous, 7% thiamin, and more!