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.
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)
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
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!