High Protein Chocolate Chip Zucchini Bread
Indulge in the perfect combination of wholesome and delicious with this High Protein Chocolate Chip Zucchini Bread, a nutritious twist on a classic favorite. Packed with shredded zucchini for added moisture and hidden veggies, this recipe gets its protein boost from vanilla or chocolate protein powder and creamy Greek yogurt, making it an excellent choice for a post-workout snack or a guilt-free dessert. Sweetened naturally with honey and studded with rich dark chocolate chips, every bite is a delightful balance of sweetness and health. Made with whole wheat flour, it’s a fiber-rich, satisfying treat that’s easy to whip up in just 15 minutes of prep time. Whether you enjoy it for breakfast, as a midday pick-me-up, or a healthy dessert, this moist and flavorful loaf is sure to become a household favorite. Perfect for meal prep, it stores beautifully for up to three days, so you can fuel up anytime!
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Recipe Information
Ingredients
- 1 cup (shredded and squeezed of excess moisture) Zucchini
- 1 cup Whole wheat flour
- 1 scoop (about 25-30 grams) Protein powder (vanilla or chocolate flavor)
- 0.5 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with a bit of coconut oil or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
In a large bowl, beat the eggs until well combined. Add the Greek yogurt, honey, vanilla extract, and melted coconut oil, mixing until smooth.
Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix.
Fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs attached.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 17.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
