As promised, here is my recipe for "Zucchini Bread" Protein Bars. Such a tasty treat. A good snack choice whether you're contest dieting or just trying to eat clean.
Non-stick cooking spray
2 medium zucchini, peeled and cooked (steamed) until tender.
1 cup brown rice flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
2 scoops vanilla protein powder (I like Dymatize Elite 100% Whey Protein).
3 egg whites
3/4 cup Splenda, granulated. (or Pyure Bakeable Blend - stevia sweetener*)
1/2 cup low-fat organic cottage cheese with live, active cultures.
Preheat oven to 350 degrees. Spray an 8" x 8" baking dish with non-stick cooking spray.
Cut zucchini into smaller pieces measuring about 1-1/2 inch in length. Place zucchini pieces in blender and puree, then set aside.
In a large bowl, combine flour, cinnamon, baking soda, allspice, nutmeg, and protein powder.
In another bowl, combine egg whites, Splenda, cottage cheese, and pureed zucchini. Then add this mixture to the dry ingredients and mix well.
Pour batter into the baking dish and spread evenly. Bake 25 to 30 minutes or until a toothpick comes out clean. Let it cool completely and then cut into 9 pieces.
1) Use egg whites separated from whole eggs, rather than pre-packaged liquid egg whites. I've found the consistency of the protein bars turns out better when I use whites from whole eggs.
2) I use organic cottage cheese with live, active cultures. This avoids the concern that physique competitors have regarding dairy consumption and then bloating from lactose. The live, active cultures utilize the lactose sugar while the product sits on the shelf, so by the time you eat it, the sugar content is negligible.
3) Try ground cloves intead of allspice for a different taste. I really like it!
4) You may choose to alternatively use 3/4 teaspoon of stevia extract instead of the granulated Splenda.
* Update (11/26/12): Just tried Pyure Bakeable Blend stevia sweetener instead of Splenda in this recipe. Turned out FANTASTIC!