Courgette/Zucchini Bread or Muffins

When I first heard of Courgette/Zucchini Muffins I thought the idea was totally revolting! But I’ve made a few different versions over the last year or so and this is now totally one of my constant favourites. I make 3 or 4  small loaves in those disposable bread trays (anything for an easy life!) and a few muffins every other week and keep them in the freezer. Each loaf at 320 calories can be one serving on its own or you can pair it with a meal or have a couple of muffins for a morning snack. Full of protein they are a great pre or post workout snack and the bread is a fabulous breakfast toast with a bit of almond butter or some pureed fruit smothered on top. I generally toast it before I serve it but it’s totally up to you!

The great thing about Courgette/Zucchini is that because it is so watery, the bread is very moist and keeps for ages. You could add sweetener to the mix but I don’t bother as I like the option of having it as either a sweet or savoury bread.

If you want to make muffins instead each serving should make about 4 muffins.Courgette muffin

Makes 2 Small Loaves:

  • 2 Scoops Unflavoured Whey Protein
  • 4 Egg Whites
  • 1 Cup Oats
  • 1 Courgette/Zucchini
  • 1 Tsp Baking Powder
  • 1 Tsp Cinnamon
  1. Pre-heat Oven to 350 degrees and spray loaf trays with coconut oil spray
  2. Roughly chop the Zucchini/Courgette and place in the food processor. Blitz until it looks grated (it’s just a cheats way so I don’t have to dirty the grater too!)
  3. Add all the other ingredients to the Blender and mix.COurgette loaf unbaked
  4. Pour the mixture between the two loaf trays and bake in the oven for about 30-40 minutes when you can place a skewer in the middle and it comes out clean. The top should be a nice brown colour.
  5. Allow to cool and Freeze.Baked Zucchini Loaf



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