Zucchini Bread

During the warmer months, we've often found ourselves overloaded with summer squash and worried that we may not be able to eat it all before it spoils. Luckily, there's a simple solution to this: make zucchini bread! This recipe uses our Cinnamon Apple mix and is packed with fiber, protein and lots of flavor. It's as delicious cold as it is warmed up with a healthy pat of butter. Add in your favorite nuts, dried fruit or even chocolate chips to make this bread extra special.

FlapJacked Zucchini Bread Recipe


2 1/4 cups FlapJacked Cinnamon Apple Protein Pancake mix
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1/2 cup low-fat plain Greek yogurt
1/4 cup applesauce
1/2 cup brown sugar
2 cups shredded zucchini


Serving Size: 3/4" slice
Servings: 12
Calories 125
Fat 2.5g
Carbs 20g
Fiber 3.5g
Sugar 11g 
Protein 9g

Pre-heat oven to 350˚. In a large bowl, combine FlapJacked mix and baking powder. In a medium sized bowl, combine the rest of the ingredients. Mix by hand with a spoon until ingredients are well incorporated. Add the contents from the medium bowl to the large bowl and stir well for about two minutes until you have a smooth, wet batter. Pour the batter into a greased loaf pan and place in the oven. Bake for 50 minutes (test by putting a toothpick into the middle of the bread- when it comes out clean the bread is ready). Serve immediately or wrap in plastic wrap and store in the refrigerator for up to one week. ENJOY!