Description
This high protein zucchini bread is moist, delicious, and packed with nutritious ingredients like Greek yogurt, protein powder, and grated zucchini. It’s perfect for a healthy breakfast, post-workout snack, or even a guilt-free dessert.
Ingredients
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1 ½ cups grated zucchini (drained)
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2 large eggs
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½ cup plain Greek yogurt (non-fat or low-fat)
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⅓ cup honey or maple syrup
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1 tsp vanilla extract
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1 ¼ cups whole wheat flour
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½ cup vanilla or unflavored protein powder
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1 tsp baking soda
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½ tsp ground cinnamon
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¼ tsp salt
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¼ cup chopped nuts or dark chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
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Grate zucchini and use a clean towel or cheesecloth to squeeze out excess moisture. Set aside.
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In a large bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract.
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Stir in the zucchini to the wet mixture until evenly combined.
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In a separate bowl, mix the whole wheat flour, protein powder, baking soda, cinnamon, and salt.
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Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
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Fold in optional ingredients like chopped nuts or chocolate chips if using.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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For gluten-free bread, use oat flour or almond flour instead of whole wheat flour.
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For dairy-free, substitute Greek yogurt with dairy-free yogurt or mashed banana.
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Store leftovers in an airtight container for 3 days at room temperature or up to 1 week in the fridge.
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Freeze slices individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American