High-protein recipes are everywhere, but high-protein bread recipes? Not so much. This growing trend for healthy foods brings us more and more options for getting protein into our daily diet. My new high-protein zucchini bread tastes amazing while giving your body a lot of what it needs. Healthy snack bread and extra protein = winning.

high-protein zucchini bread with surprise additions, sitting on a cutting board on a counter

First, thanks to Melissa’s Produce for sending me a big box of their fresh produce. Every box inspires me to create new recipes that fit our lifestyle and are worth sharing with my readers. This zucchini bread recipe is one I definitely think you’ll like!

Making This High-Protein Zucchini Bread

One tip before you start prepping for the recipe: grate your zucchini well in advance. Squeeze it out, gently, until completely dry. If you don’t, your bread will be too wet. The bread recipe includes enough liquid to make it moist, and too much will create bread that’s soggy in the center. No amount of baking will cook that through.

One of the surprise ingredients is one very soft banana. You can use frozen bananas for this, if you’re like me and you freeze them as soon as they become too soft to eat. Thaw it in advance, or throw it in the microwave for 25 seconds or so. Using a cold banana will prevent the bread from reaching proper temperature for long enough, and there are eggs in this recipe, so you want to avoid that.

This banana adds extra potassium and fiber, but if you aren’t a banana fan, I don’t think you’ll even know it’s there once the bread is baked. The zucchini flavor and the cinnamon mask the banana, so I wouldn’t omit it. It adds natural moisture to the bread and acts as a binding agent. (I believe you can substitute some applesauce if you absolutely don’t want to use banana, but I have not tested it, so don’t come at me if it doesn’t hold up. It would be less applesauce than the banana, but I don’t know exactly how much.) Unsweetened applesauce is recommended.

high-protein zucchini bread made from Melissa's Produce fresh zucchini

Zucchini bread does contain sugar, but it can still be a healthy afterschool snack or something to enjoy with coffee or tea. I found myself nibbling on it between writing blog posts during a mid-afternoon slump on a day where my protein count was looking low. It’s a snack I don’t feel guilty eating.

For the photos in this post, I’d baked the bread in a glass bread pan, but I’ve also made it in a silicone pan with similar results. I don’t have a preference either way, but be sure to check the bread with a tester before you pull it out as sometimes, you may have to bake something a little longer in a glass pan.

high-protein zucchini bread batter in a glass baking loaf pan sitting on the stovetop

Where Does the Bread Get Its Protein From?

I know we’re all sort of over the protein powder trend, and maybe even cottage cheese, but the fact remains, they both add a significant protein boost. Used properly, they also add moisture, flavor, and boost the consistency without tasting like powder or a diet lunch item. (Remember how cottage cheese used to be something you ate with just some black pepper or you dipped chopped veggies into it? Those days are gone!) I use plain/vanilla protein powder, but I do have a chocolate protein powder that I use for oatmeal bakes and yogurt fluff. (More on that recipe in another post.)

How Long Does This High-Protein Zucchini Bread Take?

From start to finish, this bread took about one hour and 20 minutes, including bake time. However — give yourself time to adequately squeeze the excess liquid from the shredded zucchini. That can take a few minutes longer. Shredding the zucchini on a cheese grater took only a couple of minutes, and smashing the banana thoroughly, to avoid chunks, is important. (It takes about 45 seconds to microwave the banana if you use a frozen one.)

making high-protein zucchini bread with a Ninja blender

Your bake time may vary a few moments. As much as we generally think a bread loaf pan is universal in size, there are a few kinds and sizes that may add or decrease minutes from the bake time. I also like my top crust a little crunchy, which is easy to do with this type of high-moisture loaf, as you will want to use a thermometer to check the center. The outside will probably look done before the inside is. You’ll want your internal temperature to reach at least 200 degrees Fahrenheit, and of course, for the probe to not be covered in soft batter.

high-protein zucchini bread batter in a large stainless steel bowl

Now that we’ve got all the details aside, let’s get to the recipe!

High-Protein Zucchini Bread

Ingredients

1 cup oat or whole wheat flour
1/2 cup protein powder, preferably vanilla
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp fine sea salt
1 banana (ripe, medium-sized)
1/2 cup cottage cheese
2 large eggs
1/4 cup pure maple syrup or honey
1 tsp pure vanilla extract
1 cup shredded zucchini
1/4 cup optional mix-in (dark chocolate chips, walnuts, etc.)

Instructions

Preheat your oven to 350 degrees. Grease a bread loaf pan generously, or line with parchment paper.
Shred your zucchini using a cheese grater. Please in a cheese cloth or a dry, clean towel and squeeze heavily until all excess moisture has left the zucchini. Set aside and then squeeze again right before you use it. Some moisture is needed, but not dripping or visible liquids.
In a blender or food processor, blend banana, cottage cheese, eggs, maple syrup or honey, and vanilla. Blend for approx 30 seconds or until smooth. Set aside.
Whisk the dry ingredients together in a large bowl: flour, protein powder, baking powder, baking soda, spices, and salt.
Combine the wet into the dry ingredients. Fold with a spatula until adequately combined, but do not overmix.
Fold in zucchini and any mix-ins.
Pour into the pan, smooth the top, and bake for 45-55 minutes. (Mine took 55 minutes, but I've made it in 45, different oven, so start checking it at 45.)
Remove from oven when outside is browning and crispy and thoroughly done. Check internal temp to be dry and at least 200 degrees.
Let bread cool for at least 10-20 minutes before slicing, so the loaf doesn't fall apart.

Recipe Notes

Bread can be frozen for up to three months, but store in an airtight container if left on counter. Bread should then remain fresh for 3-5 days, though if it’s still very moist, it could go faster.

This bread is so good! I count my calories, but I chose to just pretend none existed when I ate this, so I ate three slices immediately. Next time, I think I will add some coconut flakes! Let me know if you make this and what you think!

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