Protein Zucchini Bread

This high protein, low carb zucchini bread with peanut butter will become your newest snacking obsession.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: High Protein, Low-Carb, Zucchini Bread
Servings: 12 slices
Calories: 195kcal
Author: Kelli


  • 1 medium zucchini
  • 2 large eggs
  • 3/4 cup natural creamy peanut butter drippy, microwave for a few seconds if too hard
  • 1/4 cup pure maple syrup
  • Pinch salt
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 2 scoops about 56 g vegan vanilla protein powder (I used Sun Warrior)
  • 1/3 cup + 2 Tbsp mini chocolate chips


  • Preheat oven to 350 F and lightly grease a loaf pan.
  • Cut ends off zucchini. Shred zucchini using either a food processor or cheese grater. Wrap shredded zucchini in paper towels and place in a colander. Squeeze liquid out of zucchini. Depending on how liquidy your zucchini is, you may need to do this two or three more times. Let sit in colander while you start the batter.
  • In a large mixing bowl, whisk eggs until lightly beaten. Add in peanut butter, vanilla extract, and maple syrup; stir until creamy. Gently stir in shredded zucchini and pinch of salt (if peanut butter unsalted).
  • Next, stir in baking soda. Slowly add in protein powder until batter is thick but still liquidy. Fold in 1/3 cup of mini chocolate chips, then pour batter into greased loaf pan. Sprinkle 2 Tbsp remaining chocolate chips on top.
  • Bake for 40-50 minutes, or until cooked through. Enjoy for up to 3 days! (Note: you can wrap slices in parchment paper and freeze for up to 3 months)


Nutrition for 1/12 of recipe: 195 calories, 12 g fat (3 g saturated) 14 g carb, 2 g fiber, 9 g sugar, 8 g protein