The Incredible Low Carb & Low Fat Carrot & Zucchini Protein Bread

Do you make a lot of smoothies, whether that be post-workout for just for breakfast? Well you might have noticed that, depending on the ingredients you use, you may be left with a lot of pulp left in the juicer that is simply thrown away…

Well, this protein bread recipe actually uses the pulp that gathers in the juicer – in this instance: carrot, zucchini (aka courgette), apple and ginger juice from a post-workout smoothie!

Every day, a wealth of nutrition gets wasted when people empty their juicer-pulp into their bin. The benefits of pulp are pretty amazing and it’s amazing to bake with! It ups the nutritional and fibre content of cakes, muffins, pancakes, cookies and crackers dramatically, all while lending this gorgeous texture to them (and providing you with a delicious fresh juice!)

Great things can be found and made from waste. Did you know, for example, that protein powders too come from waste?  So, take whey protein powder: whey protein powder is made from whey which is a by-product of cheese-making. Hemp protein is another great example in that it’s made out of the waste created from the production of hemp oil, seed, etc!

But OK, let’s get back to this recipe using all that previously unwanted, juicer pulp! 

Ingredients: 

1 cup carrot, zucchini, apple and ginger pulp
1 cup liquid egg whites
1/2 cup whey  protein powder
1/2 cup pea protein powder
1 cup coconut milk
1 tablespoon cinnamon (added on top before baking)
1 tablespoon vanilla essence

Directions:

Blend everything together (the ensuing mix is absolutely delicious). Then pour this into a bread loaf and bake it at 160 C (320 F) until, when stabbed with a knife, the knife came out clean (about 35-40 minutes).

Macros per Slice (out of 12):

68.6kcals
9.6g protein
5.8g carbs (out of which 1.6g fibre and 0.6g sugars)
0.75g fat (0.3g saturated)