This high-protein zucchini bread has a rich peanut butter flavor with bites of dark chocolate sprinkled throughout. Get this lower carb recipe now.
This zucchini bread is the perfect marriage of quick bread and healthy snack, as there’s plenty of healthy fats and filling protein going on. Oh, and there’s veggies. Can’t forget about that ;).
I’ve only made this bread using a plant-based protein powder, like Sun Warrior or Aloha. And regardless of the brand, I’ve found 1/2 cup of powder to be just the right amount.
However, if you use a whey-based, or other type of protein powder note that you may need to add a splash of milk if the consistency is too thick.
Essentially, you’re looking for a thick cake-like batter. While it shouldn’t be runny, it also shouldn’t resemble cookie dough batter either.
I’ve had mixed results with using zucchini in anything baked: breads, muffins, lasagnas, quiches, you name it. And that’s largely because zucchini holds a lot of water.
But over the past year or so, I’ve gotten a technique down for using sliced zucchini:
Yes, it may mean going through a few paper towels, but it’s so worth it to not end up with a liquidy final product.
I live in Denver, which is 5280 feet above sea level. As a result, I’ve played around with oven temperatures.
So, for those of you also at altitude, I’d recommend increasing your oven to 375 F and starting to check on your bread around the 35-min mark.
Recipe adapted from Ambitious Kitchen
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I’ve been coming across a lot of zucchini related recipes lately and after trying out a few I’ve definitely become a fan now! I’ll make this my next recipe to try!!
Especially with it being the end of summer zucchini recipes have been everywhere! Let me know what you think 🙂
You had me at peanut butter! This sounds awesome!
Right? Peanut butter makes everything better ? hope you give it a try!
That’s my kind of zucchini bread!!