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Gingerbread Bake

Prep Time:

10 Minutes

Cook Time:

15 Minutes


2 Servings


Phase 1

About the Recipe

Check out this Phase 1 friendly Ideal Protein Recipe


Cooking Spray

1/4 Cup Shredded Zucchini

1 Pouch Ideal Protein Apple Cinnamon Puffs. Crushed into fine crumbs

1 packet Ideal Protein Golden Pancake Mix

1 tsp. Baking Powder

1/8 tsp. Ground Ginger

1/8 tsp. Ground Nutmeg

1/8 tsp. Ground Cloves

1 Large Egg

2 Tbsp. Ideal Protein Maple Syrup


Preheat oven to 35o•F.

Spray as¾" x 3" x 21/a" mini loaf pan with cooking spray.

Blot shredded zucchini with paper towels to absorb

excess moisture; set aside.

In a small mixing bowl, combine crushed crumbs,

pancake mix, baking powder, ginger, nutmeg, and cloves.

In a separate small bowl, using a whisk, combine egg

and maple syrup.

Transfer wet mixture to dry mixture;

stir with a spatula to combine.

Fold in zucchini.

Transfer mixture to prepared pan; spread evenly.

Bake until a cake tester inserted in center comes out clean, 13-15 minutes.

Remove gingerbread from pan.

For best texture, cool completely on a cooling rack before serving

PER SERVING: 158 calories, 12 g protein, 5 g total fat, 2 g total carbohydrates, 4 g fiber

IDEAL SERVING SIZE:½ gingerbread loaf - 1h unrestricted + 'h restricted+ 0.5 oz. lean protein (egg)+ 2 Tbsp. veggies

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