Zucchini Protein Bread
Elevate your snack game with this moist and wholesome Zucchini Protein Bread, a perfect fusion of flavor and nutrition. Packed with grated zucchini, almond flour, and a boost of protein powder, this gluten-free loaf is naturally sweetened with honey or maple syrup and subtly spiced with cinnamon for a warm, comforting taste. Greek yogurt adds an extra layer of richness while keeping the bread delightfully tender and moist. The optional addition of chopped walnuts or chocolate chips offers a customizable touch of crunch or sweetness. Ready in just over an hour, this easy-to-make, high-protein zucchini bread is perfect for a post-workout snack, a healthy breakfast option, or a guilt-free dessert. Store leftovers in the fridge or freeze slices for a grab-and-go treat any time!
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Recipe Information
Ingredients
- 1.5 cups Zucchini, grated
- 2 large Eggs
- 0.5 cups Greek yogurt, plain
- 0.25 cups Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Almond flour
- 0.5 cups Protein powder (vanilla or unflavored)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out excess moisture. Set aside.
In a large mixing bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
Add the almond flour, protein powder, ground cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
Gently fold in the grated zucchini and, if using, the chopped walnuts or chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini protein bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 73.1 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 975 mg | 75% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2637 mg | 56% | |
*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.
