Go Back
Print
high-protein zucchini bread slices on a cutting board

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

  1. Preheat your oven to 350 degrees. Grease a bread loaf pan generously, or line with parchment paper.

  2. 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.

  3. 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.

  4. Whisk the dry ingredients together in a large bowl: flour, protein powder, baking powder, baking soda, spices, and salt.

  5. Combine the wet into the dry ingredients. Fold with a spatula until adequately combined, but do not overmix.

  6. Fold in zucchini and any mix-ins.

  7. 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.)

  8. Remove from oven when outside is browning and crispy and thoroughly done. Check internal temp to be dry and at least 200 degrees.

  9. 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.