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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.

Step 2

Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out excess moisture. Set aside.

Step 3

In a large mixing bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, and vanilla extract until smooth.

Step 4

Add the almond flour, protein powder, ground cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.

Step 5

Gently fold in the grated zucchini and, if using, the chopped walnuts or chocolate chips.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the zucchini protein bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 9

Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	1005.4 grams (1005.4g)

Amount per serving	% Daily Value*
Calories	2330

Total Fat 147.10g	189%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 0.10g
Cholesterol 504mg	168%
Sodium 2492mg	108%
Total Carbohydrate 119.70g	44%
Dietary Fiber 27.30g	98%
Total Sugars 73.10g
Protein 166.20g	332%

Vitamin D 82IU	410%
Calcium 975mg	75%
Iron 13mg	72%
Potassium 2637mg	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.

Source of Calories

Fat: 53.7%

Protein: 26.9%

Carbs: 19.4%