Zucchini Protein Fluff
- Comments: The bamix is useless for something this thick. The hand beater did OK but didn't completely integrate the zucchini. A food processor is definitely the go here. This recipe will create about 5-600ml of volume so use the big bowl if you have a Magimix. Go easy on the xanthan, a little goes a very long way.
Equipment & Processing
- Prep: (e.g., the Magimix, the Scales)
- Cooking: (eg use the Instant Pot)
- Finishing: (e.g., the Maap Gas Blow Torch)
Ingredients and Method
| Ingredient | Weight | Method |
|---|---|---|
| Frozen Zucchini | 150g | Pre-grate zucchini using the Magimix (fine disc) and freeze in a flat bag. Break the frozen sheet into chunks. |
| Casein Protein | 30g | Place frozen zucchini chunks, casein, and allulose into a large chilled bowl. |
| Allulose | 20g | Add a tiny splash (20ml) of cold almond milk. |
| Almond Milk (Cold) | 20ml | Use the Magimix. |
| Vanilla Extract | 5g | Whip/blast until completely homogenous - maybe for 5 full minutes. The ice crystals and casein will aerate into a "fluff". |
| Xanthan um | 0.25g | The tip of a teaspoon. Sprinkle in at the 3 minute mark to make a cohesive and aerated pudding. This is filling as all heck. |
You can improve the taste by adding 12.5g dutch cocoa. A vanilla version also works quite well. But this is the barebones edition.
Revision History:
- [v1 Archive](_Archive/Zucchini Protein Fluff - v1 - 2026-02-08-1819.md) - 2026-02-08-1819 - changed to magimix
- [v2 Archive](_Archive/Zucchini Protein Fluff - v2 - 2026-02-08-1838.md) - 2026-02-08-1838 - edits for clarification