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