Protein Zucchini Bread

Protein Zucchini Bread

Meet my new obsession: protein zucchini bread made with peanut butter and sprinkled with mini chocolate chips.

This bread is the end product of a stress baking/cooking day. Some people deal with stress by going for a run, treating themselves to a massage, or drinking wine. I bake.

Low-Carb, High Protein Zucchini Bread

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: wrap in paper towels, place in a colander, squeeze the heck out of it and repeat. 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.

When I saw this Grain Free Chocolate Chip Peanut Butter Zucchini Bread over at Ambitious Kitchen, it felt like a meant-to-be baking moment. As I mentioned in a recent post, I’ve been trying to up my protein intake lately, especially in snacks. And as much as I love my Greek yogurts and nutrition bars, I’m a sucker for quick breads and muffins. 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 ;).

Slices of Low-Carb, High Protein Zucchini Bread

I adjusted the original recipe a bit based on my experiences with making protein bars and other quick breads. The most important difference is slowly adding in the protein powder. Different brands of protein powder absorb liquid very differently. As a result, I recommend mixing all the liquid ingredients first and then slowly adding in the protein powder, until the batter is thick but still liquidy. I used my vanilla Sun Warrior vegan protein powder, which really absorbs liquid. I found two leveled scoops to be perfect (56 grams). The other two differences are more minor: I added a pinch of salt to bring out the sweetness of the maple syrup more and used mini chocolate chips. Mini chips are perfect for baking as you can use a smaller amount but get more chocolate-filled bites.

If you aren’t a fan of baking with protein powder, but are still interested in a low-carb zucchini bread, be sure to check out the original post over at Ambitious Kitchen for ways to alter the recipe.

By the time you’re reading this post, Bry and I will be on a train going from Bergen to Oslo. It’ll also mark our trip being more than half way over :(. As sad as I’ll be to leave, I’ll be looking forward to sharing all my eats and adventures with you all next week!

Slices of Low-Carb, High Protein Zucchini Bread

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

Ingredients

  • 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

Instructions

  • 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)

Notes

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
Low-Carb, High Protein Zucchini Bread Pinterest Image
Add a comment
6 Comments
  • Jorge AvatarJorge9 months ago

    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!!

    • The Healthy Toast AvatarThe Healthy Toast9 months ago

      Especially with it being the end of summer zucchini recipes have been everywhere! Let me know what you think 🙂

  • Emily @Sinful Nutrition AvatarEmily @Sinful Nutrition9 months ago

    You had me at peanut butter! This sounds awesome!

    • The Healthy Toast AvatarThe Healthy Toast9 months ago

      Right? Peanut butter makes everything better ? hope you give it a try!

  • Lauren AvatarLauren9 months ago

    That’s my kind of zucchini bread!!

    • The Healthy Toast AvatarThe Healthy Toast9 months ago

      Thanks Lauren!

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

    My Networks
    Recipe Redux Blogging Network
    Nutrition Blogging Network
    Healthy Aperature Blogging Network
    Kelli McGrane is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!