For the bread:

1. Preheat oven to 350F. Spray the bottom and sides of a loaf pan, and put a piece of parchment paper on the bottom (this will prevent the loaf from sticking to the bottom!
2. Whisk the whole wheat flour, almond flour, protein powder, salt, baking soda and baking powder together in a medium bowl.
3. Mash the bananas in a large bowl, then whisk in the zucchini, blueberries, coconut sugar, egg whites, coconut oil, yogrut and vanilla until blended. Add the banana zucchini mixture to the flour mixture and stir until the flour mixture is moistened, but do not over-mix.
4. Carefully pour into the loaf pan. Bake for 60-70 minutes, or until a knife inserted into the center of the loaf comes out clean.
5. Cool in the pan for 10 minutes, then remove from the pan finish cooling on a wire rack.

For the french toast (serves 2):

1. Once the Blueberry Zucchini bread is fully cooled, cut into slices.
2. Heat a nonstick pan on medium heat. Spray with coconut oil.
3. Whisk 2 eggs and a splash of almond milk in a shallow container. I’ve found that a square Tupperware bottom works great!
4. Carefully place a piece of bread in the egg mixture, then flip with a fork so both sides are evenly coated. Place in the heated pan and cook for 1-2 minutes, or until the egg coating is golden brown. Flip and cook the other side for 1 minute. Repeat on the rest of the slices.
5. Top the french toast with your favorite toppings and enjoy!