Protein Zucchini Bread

5 from 2 votes

This delicious protein zucchini bread is perfectly moist and packed with healthy ingredients. Easy high protein breakfast or snack!

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 217kcal

Author: Andréa Marchese

Equipment

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.

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.

Nutrition