Protein Zucchini Bread
This Protein Zucchini Bread is a great way to sneak extra protein and green veggies into something sweet. It also has more fiber, higher protein, less fat, and fewer calories than your typical zucchini bread recipe, but you’d never know the difference. Grab a slice for a healthy breakfast on the go, a pre or post-workout snack, or after-dinner dessert.
Did your garden bless you with a bumper crop of zucchini? Perfect. Zucchini bread and zucchini muffins are an excellent way to put all that zucchini to good use. This zucchini bread with protein powder is ideal if you want to make healthy zucchini bread without sacrificing flavor or texture.
Not only is this zucchini bread packed with protein and vegetables, but it also includes applesauce for a boost of fruit fiber. As a result, the batter bakes into thick, super soft zucchini bread that literally melts in your mouth! So gather your fresh garden zucchini, and let’s bake!
Why You’ll Love This Recipe
- It’s a great way to use up an abundance of zucchini.
- The loaves freeze nicely, so bake one for now and a few for later.
- It can easily be made gluten-free!
- This zucchini bread makes the perfect protein and fiber-packed breakfast, snack, or dessert.
Ingredients You’ll Need
- White whole wheat flour – I like using white whole wheat flour in this recipe for the extra fiber, but any all-purpose flour will work. You can also use King Arthur Measure for Measure gluten-free flour as a substitute.
- Vanilla whey protein powder – I used Quest Vanilla milkshake protein powder with great results. It’s a whey blend and great for baking. You can also chocolate flavored protein powder here.
- Baking powder & baking soda – The leavening agents that help the batter rise into a thick, dense, and delicious loaf of zucchini bread.
- Salt – Improves the sweet flavors.
- Cinnamon – Adds a touch of warmth. You can also add ground ginger, nutmeg, or pumpkin pie spice.
- Coconut sugar – I love baking with coconut sugar because it’s natural and mimics the baking properties of light brown sugar. To reduce sugar and calories, you can swap the coconut sugar with a substitute like Purecane brown sugar. However, I haven’t tested this recipe variation.
- Allulose – Allulose is a naturally occurring sugar found in figs, raisins, and maple syrup. It has a similar taste and texture to sugar and no aftertaste.
- Unsweetened applesauce – For added moisture and sweetness.
- Avocado oil – Tenderizes the bread and improves the soft, moist crumb while adding healthy fats.
- Eggs – Helps bind and strengthen the batter so it stays together while baking. It also helps the surface of the bread brown nicely.
- Lemon juice – An acidic element to help “proof” the bread.
- Shredded zucchini – I shredded two large zucchini, which yielded about 1/2 cup more than I needed. If you have any leftover shredded zucchini, make zucchini tots!
- Walnuts – For crunch! You can also use pecans here.
How To Make Zucchini Bread with Protein Powder
Step 1: Prepare for baking. Preheat the oven to 350 degrees F, and spray two 9″x5″ loaf pans with quick-release spray. I love Baker’s Joy non-stick spray, but it isn’t gluten-free.
Step 2: Mix dry ingredients. Whisk the flour, protein powder, baking powder, baking soda, salt, and cinnamon together in a large bowl.
Step 3: Mix sugar with wet ingredients: In a separate bowl, whisk the coconut sugar, allulose, applesauce, oil, eggs, and lemon juice.
Step 4: Combine to make zucchini bread batter: Pour the wet mixture into the bowl of dry ingredients, and stir with a large, sturdy spoon until just combined. Then fold in the shredded zucchini and nuts.
Step 5: Pour batter and bake. Divide the batter between your two greased loaf pans, and bake for 40-45 minutes or until a toothpick or cake tester comes out clean. Mine was perfect at 40 minutes.
Step 6: Cool. Let the bread cool in the pan for about 5 minutes, then remove the loaves from the pan and allow them to cool completely on a wire cooling rack.
Recipe Tips
- Large zucchini can be very watery, so it’s best to press out the extra moisture by squeezing the grated zucchini in a clean kitchen towel. However, this is typically only an issue with larger zucchini, so it’s best to use smaller ones (they also have better flavor!)
- Never scoop baking flour directly from the container with your measuring cup. Instead, spoon the flour into the dry measuring cup and level it off with a knife, or you’ll end up with too much.
- Make sure the eggs and applesauce are at room temperature. This helps to make sure that all of the ingredients are absorbed and baked evenly.
- Do not overmix the bread batter. Overmixing quick bread batters results in a tough, chewy texture, and our goal here is moist and fluffy.
- After pouring the batter into your loaf pans, you can sprinkle chopped walnuts or pecans over the top for extra crunch.
- Basting the warm loaves of bread with melted butter is optional but AMAZING! My mom always buttered the tops of her quickbreads. It makes them extra moist and flavorful.
Variations
Chocolate – You can use chocolate protein powder or add cocoa powder to the batter to make chocolate zucchini bread. To make it extra chocolatey, fold milk, semi-sweet, or dark chocolate chips into the batter.
Dried fruit – Dried fruit adds a burst of sweet-tart flavor to every bite. Try adding raisins, currants, dates, pineapple, or dried cranberries to the mix.
Toppings – A slice of this healthy zucchini bread is extra irresistible when drizzled with warm butter, honey, or maple syrup. You can also spread a layer of apple butter, maple butter, peanut butter, almond butter, or Nutella over individual slices. Fruit spreads like blueberry or strawberry jam are a nice match for the savory zucchini.
Storing & Freezing
Storing: Let your zucchini protein bread cool completely, then place it in a paper towel-lined airtight container and keep it at room temperature for 3-4 days.
Freezing: To freeze this zucchini bread, let it cool completely, then wrap tightly with plastic wrap and place in a freezer-safe zip-top bag (or wrap in aluminum foil). Keep frozen for up to 3 months. Let thaw on the counter before serving.
Recipe FAQ
How much protein is in this zucchini bread?
The precise amount of protein will vary depending on your protein powder, but 2 slices of this zucchini bread have about 7 grams.
Can I make zucchini protein muffins instead?
Sure! To adapt this recipe to make muffins, pour the batter into lined muffin tins 2/3rds full (or use a large cookie scoop), and bake at 350F for 25-30 minutes or until they pass the toothpick test.
Why is my zucchini bread soggy?
Oh, no! If your bread is soggy, it’s most likely because the zucchini released an excess amount of moisture, so it’s important to dry the shredded zucchini adequately. This also happens when the wet-to-dry ratio is off, or the bread needs more time in the oven. Make sure to measure out all ingredients precisely and test the bread while baking by inserting a cake tester or toothpick and ensuring it comes out clean.
Can I make this zucchini bread gluten-free?
Yes, but with minor modifications. Not all gluten-free flour blends are created equal. King Arthur brand Measure for Measure gluten-free flour works perfectly for me almost every time. The added xanthan gum helps make gluten-free baked goods that taste exactly like the real deal.
More Quickbread Recipes You’ll Love
Gluten-free Chocolate Chip Banana Bread
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Protein Zucchini Bread {Gluten-Free Option}
Equipment
- 2 standard 9×5" loaf pans
Ingredients
- 1 3/4 cups white whole wheat flour You can also use King Arthur Measure for Measure gluten-free flour as a substitute
- 30 grams vanilla whey protein powder I used Quest Vanilla milkshake protein powder with great results. It's a whey blend and great for baking.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup coconut sugar
- 1/2 cup Allulose
- 1/2 cup unsweetened applesauce
- 1/2 cup avocado oil
- 2 large eggs room temperature
- 1 tsp fresh lemon juice
- 2 1/2 cups shredded zucchini squeezed dry before measuring. I used 2 large zucchini with about 1/2 cup leftover.
- 1/2 cup walnuts chopped
Instructions
- Preheat the oven to 350 degrees F. and spray two 9×5" loaf pans with quick release spray. I love Baker's Joy for this if gluten isn't an issue.
- In a large bowl, whisk together: flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together: coconut sugar, allulose, applesauce, oil, eggs, and lemon juice.
- Pour the wet mixture into the dry mixture and stir with a large spoon until just combined.
- Fold in the zucchini and nuts.
- Divide the batter between the two greased loaf pans and bake for 40-45 minutes until a toothpick or cake tester comes out clean. Mine was perfect at 40 minutes.
- Cool in the pan for about 5 minutes and baste the warm loaves with a little melted butter (optional but amazing). Remove the loaves from the pan and allow to cool completely on a wire cooling rack.
Notes
- Large zucchini can be very watery, so it’s best to press out the extra moisture by squeezing the grated zucchini in a clean kitchen towel. However, this is typically only an issue with larger zucchini, so it’s best to use smaller ones (they also have better flavor!)
- Never scoop baking flour directly from the container with your measuring cup. Instead, spoon the flour into the dry measuring cup and level it off with a knife, or you’ll end up with too much.
- Make sure the eggs and applesauce are at room temperature. This helps to make sure that all of the ingredients are absorbed and baked evenly.
- Do not overmix the bread batter. Overmixing quick bread batters results in a tough, chewy texture, and our goal here is moist and fluffy.
- After pouring the batter into your loaf pans, you can sprinkle chopped walnuts or pecans over the top for extra crunch.
Nutrition
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It looks wonderful Amee! ~Lori
Looks really nice. Thanks for sharing.
Mmmmmm…..I love zucchini bread and this one looks incredible – what a list of ingredients!! I’ve never seen omega flour here in Canada…wonder if it’s available, it looks awesome 🙂 Great recipe Amee!
Thank you ladies! 🙂
this looks absolutely amazing. Thanks for sharing on Foodie Friends Friday. Remember to come back and vote on Sunday!
http://marlys-thisandthat.blogspot.com
Thanks for sharing on Foodie Friends Friday. I hope you come back next week with another great recipe.
Great recipe and will have to check out my local health food store for these ingredients xoxo
Thank you Beverley!
I LOVE this Amee! I really need to start making more gluten free recipes in our house. I honestly think it will be beneficial in many ways. Definitely going to look for the items in your recipe. Thank you so much for sharing on Thursday’s Treasures week 46. <3 and hugs!
I’ve featured this amazing bread on Thursday’s Treasures Week 47. <3 and hugs sweetness!
Thank you Debi!! xoxo~
That was a really helpful post. Thanks!