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Zucchini Protein Bar

Zucchini Protein Bar

Zucchini Protein Bar

Calories 236 (10% from fat)
Fat 2.6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 35 mg.
Sodium 287 mg.
Carb. 37 gram
Fiber 4.6 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 18 gram

Zucchini Protein Bar (Vegetarian)

Calories 228 (12% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 35 mg.
Sodium 239 mg.
Carb. 37 gram
Fiber 4.6 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 16 gram

Ingredients


1 cup whole wheat flour

2 cups oatmeal
(We used Quaker Oats.)

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

4 scoops (1 1/3 cups) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1/4 cup brown sugar

1/4 cup sugar free strawberry preserves
(We used Smuckers Sugar Free Strawberry Preserves.)

7 egg whites

(Vegetarians can substitute 1/2 cup silken tofu, soft for the egg whites.)

2 tsp. imitation butter extract

1 tsp. vanilla extract

3 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

3/4 cup water

2 cups shredded zucchini


1. Preheat the oven to 325 degrees Fahrenheit. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray.

2. Combine the first 4 ingredients, whole wheat flour, oatmeal, Splenda and protein powder in a mixing bowl. Stir them together.

3. In a blender combine the next 9 ingredients, brown sugar, strawberry preserves, egg whites, butter extract, vanilla extract, cinnamon, baking soda, baking powder, and water. Blend them together for about a minute.

4. Pour the contents of the blender over the flour mixture and start stirring. Then add the zucchini and keep stirring until thoroughly combined.

5. Divide the mixture evenly into 8 trays of the mini-loaf pan. (Each mini-loaf is composed of approximately 1/2 cup mixture.)

6. Bake for 20-25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from mini-loaf pan and serve.

NOTE: Store the excess loaves in sealable plastic bags in the refrigerator so they don't lose moisture. When you're ready to eat them, heat each loaf in a microwave for 45 seconds and they taste fresh from the oven.

Yield: 8 Servings


 Zucchini Protein Bar

This is a Freezer Friendly Recipe!

Freeze bars for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or plastic containers.

Microwave each bar for approximately 1.5 to 2 minutes. To make sure it comes back moist, put the frozen bar in a microwave safe bowl. Cover the bowl with a damp cloth or paper towel. It'll taste just like it came out of the oven fresh.

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