F-Factor 20/20 Lemon Zucchini Bread

When life gives you lemons and F-Factor 20/20 Fiber/Protein powder, you can make something even better… THIS! #FFACTORAPPROVED

INGREDIENTS (serves 8):

  • 1 cup coconut flour
  • 4 scoops Vanilla Shake 20/20 Fiber/Protein Powder 
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp coconut oil
  • 4 egg whites at room temperature
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 Tbsp All-u-Lose Natural Maple Syrup
  • 1 tsp liquid stevia
  • 1 tsp lemon extract
  • 1/2 cup nonfat plain Greek yogurt
  • 1 cup unsweetened almond milk
  • 1 1/2 cups freshly grated zucchini, liquid squeezed out
  •  

    LEMON GLAZE

     

    PREPARATIONS:

    1. Preheat oven to 425ºF. Lightly coat a loaf pan with nonstick cooking spray.
    2. In a medium bowl, whisk the coconut flour, protein powder, baking powder, and salt together. Set aside.
    3. In a separate, large bowl, whisk the coconut oil, eggs, vanilla, lemon zest, maple syrup, stevia and lemon extract together. Add Greek yogurt and mix until no large lumps remain. 
    4. Add 1/3 of the mixed dry ingredients (bowl 1) to the large bowl of wet ingredients, followed by 1/3 of the almond milk, stirring to combine well. Repeat this, alternating between the dry ingredients and almond milk until all is combined in the large bowl. Let the mixture rest for 10 minutes.
    5. After 10 minutes, add the grated zucchini to the large bowl. Make sure to squeeze the grated zucchini in paper towel or dish towel to remove all excess water before adding to the mixture. Mix until combined. 
    6. Add batter to prepared baking loaf pan and bake at 425ºF for 20 minutes. After 20 minutes lower temperature to 350ºF and bake for an additional 45 minutes or until top is firm and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.
    7. While baking, prepare the lemon glaze by mixing the protein powder, icing powder, and lemon extract together in a small bowl. Slowly stir in the almond milk to achieve a loose icing consistency. 
    8. Once loaf has cooled, drizzle glaze atop.

    NUTRITIONAL CONTENT PER SERVING
    THE F-FACTOR DIET NUTRITIONAL CONTENT FOR JOURNALING: 18g carbohydrate, 12g fiber

    ACTUAL NUTRITIONAL CONTENT PER SERVING (serves 8): 165 calories, 12g protein, 20g carb, 12g fiber, 8g net carb, 4g sugar, 5g fat, 4g sat fat, 297mg sodium 

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