This delicious protein zucchini bread is perfectly moist and packed with flavor. Try this healthy zucchini bread as a delicious high protein breakfast or anytime snack!
This high protein zucchini bread recipe is a twist on my popular protein banana bread recipe. With its fresh zucchini and warm spices, this protein zucchini bread is perfect for late summer and fall baking.
This is also a gluten free zucchini bread recipe, as we are using (gluten free) oat flour.
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Ingredients
I started with a traditional recipe for zucchini bread and swapped in some healthy ingredients.
Zucchini
The star of the recipe, providing flavor, moisture and a subtle sweetness.
Non-Fat Greek Yogurt
Adds creaminess and extra protein, making the zucchini loaf moist and rich.
Coconut Sugar
A healthier alternative to cane sugar, coconut sugar offers a lower glycemic index to prevent sugar highs and lows.
Vanilla Extract
Enhances the flavor, adding a sweet and aromatic note. I like this baking vanilla.
Light Olive Oil
Adds moisture without overpowering the flavor of other ingredients. Be sure it says "light tasting" olive oil (or something similar).
Egg
Binds the ingredients together, adding structure and richness.
Oat Flour
A gluten-free option that adds fiber and a nutty flavor. I make this by blending rolled oats in my high speed blender.
Unflavored Whey Protein Powder
The main protein source in the recipe, ensuring each slice is packed with protein. I used unflavored whey concentrate, and I highly recommend it for baking.
Baking powder
A leavening agent that helps the zucchini bread rise, creating a light and fluffy texture.
Baking Soda
Another leavening agent to help the loaf rise.
Ground Cinnamon, Nutmeg, and Cloves
These spices add warmth and depth to the flavor.
Equipment Needed
- kitchen scale - highly recommended for accurate measurements and best results
- oven thermometer - It's surprising how off-temperature ovens can be! I never bake without one.
- large box grater or food processor - to shred the zucchini
- large mixing bowl - to mix the dry and wet ingredients.
- loaf pan: A prepared bread pan greased with nonstick spray or lined with parchment paper. I used a glass loaf pan.
- measuring spoons: For accurate measurements.
- mixing spoon or spatula: To mix the batter.
- toothpick: To check the doneness of the bread.
Instructions
- Preheat oven to 325°F (163°C) and spray a loaf pan with non-stick cooking spray or line it with parchment paper.
- Mix wet ingredients: In a large bowl, combine shredded zucchini, non-fat Greek yogurt, coconut sugar, and vanilla extract. Mix until well combined.
- Add oil and egg: Add the olive oil and the egg to the mixture. Mix well.
- Add dry ingredients: Add oat flour, unflavored whey protein powder, baking soda, cinnamon, nutmeg, and cloves. Stir until just combined.
- Pour batter into the greased loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
- Slice and enjoy! Store any leftovers in an airtight container in the refrigerator or freezer.
Ingredient Substitutions
- Oat flour: Since the added protein gives the structure that gluten would normally give in a zucchini bread recipe, I do not recommend using all purpose flour, whole wheat flour, or a gluten free flour blend with added xanthan gum.
- Coconut Sugar: If you don't want to use low glycemic coconut sugar, feel free to sweeten the zucchini bread with your favorite sugar-free sweetener.
- Egg: I haven't tried this with flax eggs, but I think it would work well.
- Olive Oil: Substitute with melted coconut oil or vegetable oil if you prefer. (Any oil that works for baking will work here.)
- Unflavored whey protein powder: Vanilla protein powder (whey concentrate) will work here as well. Just keep in mind that if the protein has a strong flavor, you may taste that in the zucchini bread. I don't recommend other types of protein powder in this recipe (see below for more info).
- Greek yogurt: Sour cream works here, or use plant-based yogurt for a dairy-free option.
- Baking powder and baking soda: we do need both leavening agents (baking powder and baking soda) for best results with this recipe. I don't recommend substituting one for the other.
More about protein powders:
Since different types of protein powders bake very differently and this recipe was developed for whey protein concentrate, I do not recommend using a whey blend like Quest protein powder (whey/casein blend) or plant-based protein powders.
I also don't recommend whey isolates, because they typically bake up dry and rubbery. For more details and tips on baking with protein powder, read the best protein powders for baking and sign up to receive our Protein Baking Cheat Sheet.
Recipe Variations
- Zucchini Banana Bread: Use 150g shredded zucchini and 1 ½ mashed bananas in place of the 300g zucchini for a flavor twist.
- Chocolate Chip Zucchini Bread: Add ½ - 1 cup sugar free dark chocolate chips to the batter. Mix half the amount in the batter and sprinkle the other half on top before baking.
- Double Chocolate Zucchini Bread: Add ½ cup unsweetened cocoa powder (and reduce the oat flour to ¾ cup) and ½ - 1 cup sugar free dark chocolate chips.
- Zucchini Muffins: Pour the batter into a cupcake tin and bake for about 20-25 minutes.
- Go nuts: Add chopped pecans, walnuts, or macadamia nuts for added flavor and texture.
If you enjoy this recipe, try our protein pumpkin bread and protein banana bread!
Storage Info
- Refrigerator: Store the bread in an airtight container in the fridge for up to 3-4 days.
- Freezer: Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Let thaw to room temperature or microwave to reheat.
FAQ
No, we'll keep that moisture for the batter.
Since the added protein in this recipe gives the structure that gluten would normally give in a zucchini bread recipe, I do not recommend using whole wheat flour, all purpose flour, or a gluten free flour blend with added gums. These will make the zucchini bread tough, rather than soft. I don't recommend using almond flour or coconut flour, either, as these bake very differently than oat flour.
Yes, if you use gluten free oats/ oat flour.
This recipe was designed for whey protein concentrate, and I don't recommend substituting with vegan protein powder.
I wouldn't increase the amount of protein powder in the recipe because the result will likely be too dry and dense. To add extra protein I suggest making a glaze of vanilla protein powder and water and drizzling that on the zucchini bread before serving. (See this protein pancake recipe for an example.)
Yes, coconut oil and vegetable oil work well as substitutes for light olive oil in this recipe.
If you don't want to use low glycemic coconut sugar, feel free to sweeten the zucchini bread with your favorite sugar-free sweetener.
Try adding cardamom or ginger for different flavor notes.
This protein zucchini bread recipe is a great way to enjoy a delicious and healthy treat while boosting your protein intake. With simple ingredients and straightforward instructions, you can make this healthy zucchini bread in no time. It is packed with flavor and has the perfect amount of sweetness. Happy baking!
Recipe
Protein Zucchini Bread
Equipment
- large box grater or food processor
Ingredients
- 300 g shredded zucchini 2 small, 1.5 medium, or 1 large zucchini
- ¼ cup nonfat Greek yogurt 57g
- ½ cup coconut sugar 96g
- 1 teaspoon vanilla extract
- ¼ cup light olive oil 56g
- 1 large egg
- 1 cup oat flour 120g, can be made from blending rolled oats in a high speed blender
- ¾ cup unflavored whey protein concentrate 60g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 pinch cloves
Instructions
- Preheat oven to 325°F (163°C) and spray a loaf pan with non-stick cooking spray or line it with parchment paper.
- Mix wet ingredients: In a large bowl, combine shredded zucchini, non-fat Greek yogurt, coconut sugar, and vanilla extract. Mix until well combined.
- Add oil and egg: Add the olive oil and the egg to the mixture. Mix well.
- Add dry ingredients: Add oat flour, unflavored whey protein powder, baking soda, cinnamon, nutmeg, and cloves. Stir until just combined.
- Pour batter into the greased loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
- Slice and enjoy! Store any leftovers in an airtight container in the refrigerator or freezer.
Notes
- Zucchini Banana Bread: Use 150g shredded zucchini and 1 ½ mashed bananas in place of the 300g zucchini for a flavor twist.
- Chocolate Chip Zucchini Bread: Add ½ - 1 cup sugar free dark chocolate chips to the batter. Mix half the amount in the batter and sprinkle the other half on top before baking.
- Double Chocolate Zucchini Bread: Add ½ cup unsweetened cocoa powder (and reduce the oat flour to ¾ cup) and ½ - 1 cup sugar free dark chocolate chips.
- Zucchini Muffins: Pour the batter into a cupcake tin and bake for about 20-25 minutes.
- Go nuts: Add chopped pecans, walnuts, or macadamia nuts for added flavor and texture.
- Refrigerator: Store the bread in an airtight container in the fridge for up to 3-4 days.
- Freezer: Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Let thaw to room temperature or microwave to reheat.
Anonymous says
This recipe is fabulous!!!!!
Andréa Marchese says
Hi Christina,
I'm sorry to hear you are having trouble with the FAQ blocks. No, we do not need to drain the moisture from the zucchini.
Are you using an oven thermometer? And what brand of whey protein are you using? I'd love to help troubleshoot. Please feel free to reply here or to andrea@proteincakery.com.
Best,
Andréa
Christina Hinshaw says
The FAQ links are broken. I tried to read whether I was supposed to blot/squeeze moisture out of the zucchini, and I couldn't get the answer on a phone or a laptop. I assumed the answer was no because the recipe did not specify in the ingredients. I'm concerned I got it wrong. My loaf has been baking for nearly an hour now, and it is still soup. I am using glass bread loaf pans - possibly the exact same ones as the pictures. Can you please advise regarding whether I was supposed to strain the zucchini?
Andréa Marchese says
So happy you enjoyed it, Paula! Thanks for taking the time to leave a comment. :)
Paula says
I tried this recipe It turns out beautifully. I like the texture it's perfect with coffee. It turns out well.
Andréa Marchese says
Hi Karla, thanks for writing in.
Did you use an oven thermometer to ensure that your oven was at the desired temperature? Many ovens (even a brand new one that I had) don't reach or keep the temperature we set.
The only other thing I can think of is the bakeware you used. Did you use silicone, by chance? Silicone doesn't conduct heat as well as other bakeware materials and would require more time, especially in a loaf.
Hope this helps. Feel free to reach out again if I can be of further assistance!
Andréa
Karla says
I followed recipe and I could not get the inside to cook all the way. Baked for 1 hour. Still mushy in middle. Any ideas as to what may have happened? Had a good flavor so I was really bummed
Lisa K says