Are you a fan of cake for breakfast? That’s pretty much how this zucchini bread tastes and I’m so here for it!
I need a lot of quick easy snacks either to pack for work or munch on at home in between a busy day of telehealth patients. Blender muffins and breads are freakin perfect! I can make a bunch at once, they keep well, and the flavor combinations are endless.
If you don’t have a food processor or blender, you can swap the 2 cups of oats for a cup and a half of oat flour (which you could make with a coffee grinder) or regular white or whole wheat flour and grate the zucchini and use about 1 packed cup.
Fueling notes:
- Per serving, this recipe packs 27 g of carbs, 5 g of protein, and 8 g of fat, and 3 g of fiber
- Pre-workout: you can have these less than 1 hour before your session.
- Post-workout: Pair with a small amount of protein within 1-2 hours of your session.
The Stuff
- 1 small to medium zucchini, chopped in large chunks
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- ¾ cup sugar
- 1/2 cup cocoa powder
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
The Steps
- Preheat the oven to 350 degrees and grease a 13×9 pan (you can also use a bread pan or muffin tin)
- Put all ingredients except the dark chocolate chips into the food processor and blend until smooth
- Pour batter into the pan and sprinkle with chocolate chips
- Bake for ~20 minutes or until an inserted toothpick comes out clean.
- Cool and then store in an airtight container or freeze any extras to enjoy later
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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