Zucchini Protein Bar

Zucchini Protein Bar

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	Ingredients
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 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 Protein 16 gram	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
Zucchini Protein Bar 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
	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.

Zucchini Protein Bar

Ingredients