This high-protein zucchini bread has a rich peanut butter flavor with bites of dark chocolate sprinkled throughout. Get this lower carb recipe now.

High-protein zucchini bread is a healthy snack

I’m always trying to up my protein intake, 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 ;).

Why you’ll love this recipe

• Wonderfully moist and studded with mini chocolate chips.
• Tastes like dessert, yet makes for a nutritious snack or breakfast.
• Flourless and requires just a handful of ingredients.

Ingredients to make healthy, high protein zucchini bread

• Zucchini: I use about 3/4 cup of shredded zucchini, which is about 1 small-to-medium zucchini. Don’t worry about measuring it exactly. As long as you have close to 1 cup you’ll be fine.
• Eggs: Eggs are key for helping this zucchini bread rise. I don’t recommend trying vegan alternatives.
• Natural peanut butter: Crunchy or creamy natural peanut butter will work. Just note that if your PB is hard from being in the fridge, you’ll want to soften it slightly in the microwave for 15 seconds. Can also use almond butter.
• Maple syrup: Pure maple syrup for best flavor. Could also try honey.
• Vanilla extract: Just a splash for flavor.
• Baking soda: To help give this bread some lift. Make sure not to add more than 1 teaspoon, otherwise the loaf can have an off flavor.
• Plant-based protein powder: I’ve used Aloha and Sun Warrior.
• Mini chocolate chips: Mini chips add just the right amount of chocolate in each bite. If in a pinch, you can use regular chocolate chips.

The protein powder you use will affect the consistency

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.

How to get rid of excess moisture from the zucchini

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:

1. After shredding or slicing, wrap zucchini in paper towels
2. Place in a colander
3. Squeeze the heck out of it with paper towels

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.

Increase the temperature if baking at altitude

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.

More flour-less muffins and quick bread recipes

• Almond Butter Oat Muffins
• Gluten-Free Banana Bread with Quinoa from Cotter Crunch
• Avocado Chocolate Paleo Muffins from Paleo Gluten Free Eats

Print Recipe

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 small-medium zucchini (about 3/4 cup shredded)
• 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
• 1/2 cup plant-based vanilla protein powder such as Sun Warrior, Aloha, or Owyn
• 1/3 cup + 2 Tbsp mini chocolate chips

Instructions

• Preheat oven to 350 F and cover loaf pan using a parchment sling. Can also grease the pan instead. Note: If baking at altitude, increase temperature to 375 F.
• 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. If baking at altitude, start checking bread around 35 min. 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

Don’t forget to pin for later!

Recipe adapted from Ambitious Kitchen