High Protein Homemade Zucchini Bread
Elevate your snack game with this High Protein Homemade Zucchini Bread, a delicious and nutrient-packed twist on a classic treat! Perfect for meal preppers and health-conscious foodies, this recipe combines grated zucchini, almonds, whole wheat flour, and unflavored protein powder for a hearty loaf that’s bursting with flavor and nutritional benefits. Lightly sweetened with maple syrup and infused with warm cinnamon, it’s balanced with the creamy richness of Greek yogurt and the crunch of chopped walnuts or pecans. Whether enjoyed as a quick breakfast, post-workout snack, or wholesome dessert, this easy-to-make bread is protein-rich, moist, and irresistibly satisfying. Ready in just over an hour, it’s a filling and flavorful treat sure to become a weekly favorite!
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Recipe Information
Ingredients
- 2 cups grated Zucchini
- 1 cup Almond flour
- 1 cup Whole wheat flour
- 1 cup Unflavored protein powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup, melted Coconut oil
- 0.5 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan or line it with parchment paper.
Grate the zucchini using a box grater and then place it in a clean dish towel. Squeeze out as much moisture as possible, and set it aside.
In a large mixing bowl, combine the almond flour, whole wheat flour, unflavored protein powder, baking powder, baking soda, cinnamon, and salt. Stir well until these dry ingredients are thoroughly mixed.
In another bowl, whisk together the eggs, plain Greek yogurt, maple syrup, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over mixing to ensure a fluffy texture.
Fold in the grated zucchini and chopped walnuts or pecans delicately. Make sure the zucchini and nuts are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula if necessary.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, remove the loaf from the pan and allow it to cool completely on a wire rack before slicing.
Serve the zucchini bread plain, or with a dollop of Greek yogurt for an additional protein boost. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 146.3 g | ||
| Protein | 272.7 g | 545% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1384 mg | 106% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2587 mg | 55% | |
*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.
