Gingerbread Bake

Preparation

1. 1
   Preheat oven to 35o
2. 2
   F.
3. 3
   Spray as¾" x 3" x 21/a" mini loaf pan with cooking spray.
4. 4
   Blot shredded zucchini with paper towels to absorb
5. 5
   excess moisture; set aside.
6. 6
   In a small mixing bowl, combine crushed crumbs,
7. 7
   pancake mix, baking powder, ginger, nutmeg, and cloves.
8. 8
   In a separate small bowl, using a whisk, combine egg
9. 9
   and maple syrup.
10. 10
    Transfer wet mixture to dry mixture;
11. 11
    stir with a spatula to combine.
12. 12
    Fold in zucchini.
13. 13
    Transfer mixture to prepared pan; spread evenly.
14. 14
    Bake until a cake tester inserted in center comes out clean, 13-15 minutes.
15. 15
    Remove gingerbread from pan.
16. 16
    For best texture, cool completely on a cooling rack before serving
17. 17
    PER SERVING: 158 calories, 12 g protein, 5 g total fat, 2 g total carbohydrates, 4 g fiber
18. 18
    IDEAL SERVING SIZE:½ gingerbread loaf - 1h unrestricted + 'h restricted+ 0.5 oz. lean protein (egg)+ 2 Tbsp. veggies

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