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Protein Zucchini Bread

Protein Zucchini Bread with Greek Yogurt Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded zucchini
  • 1 cup vanilla protein powder
  • 1 cup whole wheat flour
  • ½ cup plain Greek yogurt
  • ½ cup maple syrup
  • ¼ cup avocado oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. Whisk the flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  2. In a separate bowl, whisk the eggs, yogurt, maple syrup, oil, and vanilla until smooth. Pour into the dry ingredients and stir until just combined.
  3. Fold in the shredded zucchini gently until evenly mixed.
  4. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Let the bread cool fully before slicing for the cleanest crumb. If your protein powder is very sweet, reduce the maple syrup by a tablespoon. The loaf stays moist for days when wrapped tightly.