Summer is in full swing and my garden is bursting with fresh veggies.  One vegetable I can’t get enough of is  fresh zucchini.  There are so many things you can do with this vegetable!  Today I had a sweet tooth (just like every other day of my life) so I made a healthy, and bikini competition prep approved, recipe for breakfast.  These muffins are not only delicious, they are high in fiber, packed with protein and contain lots of healthy vitamins and nutrients such as Vitamin A, Manganese and Vitamin C (just to name a few). To ensure I am getting enough healthy fat in my diet I threw in some Chia Seeds which are packed with Omega 3-fatty acids and tons of micro-nutrients.

So yes ladies and gents, you can eat zucchini bread for breakfast and still lose weight.

What you need:

• 2 medium zucchinis, pealed and shredded
• 1 whole egg
• 5 egg whites or 5 servings of liquid egg whites
• 1 tsp pure almond extract
• 2 tsp pure vanilla extract
• 1/2 cup unsweetened applesause
• 2 cups rolled oats blended into flour (160g)
• 3 scoops vanilla whey protein powder
• 1-2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 6-8 packets of Stevia
• 1 tsp baking powder
• dash of salt
• Crushed Walnuts (optional)

Instructions: 

1. Mix shredded zucchini with all wet ingredients and set aside
2. Mix all dry ingredients
3. Add dry ingredients to wet ingredients and mix well
4. Divide batter into 20 lined baking cups and bake at 350 degrees Fahrenheit for approximately 25 minutes or until done in center. (I use parchment paper baking cups.  All others seem to stick)

Makes 20 Muffins

Nutrition Facts per Muffin (to get these I create a recipe in myfitnesspal and manually upload ingredients while making them)

73 Calories, 8.5 g Carbs, 7.1 g Protein, 1.5 g Fat