Protein Zucchini Bread
This delicious protein zucchini bread is perfectly moist and packed with healthy ingredients. Easy high protein breakfast or snack!
Servings: 8 servings
Calories: 217kcal
Equipment
- large box grater or food processor
- large bowl
- measuring spoons
- loaf pan
- rubber spatula
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
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.
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.
- 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.
Nutrition
Serving: 1/8 recipe | Calories: 217kcal | Carbohydrates: 24g | Protein: 10g | Fat: 9g | Fiber: 2g | Sugar: 13g
