High Protein Homemade Zucchini Bread

Packed with wholesome ingredients and a boost of muscle-building nutrients, this High Protein Homemade Zucchini Bread is the ultimate guilt-free treat. Made with a blend of almond flour, whole wheat flour, and unflavored protein powder, this loaf is perfect for those seeking a nutritious, protein-rich snack or breakfast option. Grated zucchini adds a moist, tender texture, while warm cinnamon and a touch of maple syrup provide natural sweetness and depth of flavor. Chopped walnuts or pecans bring a satisfying crunch, making every bite deliciously balanced. Whether you enjoy it plain or with a dollop of Greek yogurt for extra protein, this easy-to-make zucchini bread is a healthy, flavorful twist on a classic recipe. Ready in just over an hour, it’s sure to become a new family favorite!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2 cups grated Zucchini
• 1 cup Almond flour
• 1 cup Whole wheat flour
• 1 cup Unflavored protein powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 3 large Eggs
• 0.5 cup Plain Greek yogurt
• 0.5 cup Maple syrup
• 1 teaspoon Vanilla extract
• 0.25 cup, melted Coconut oil
• 0.5 cup Chopped walnuts or pecans

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan or line it with parchment paper.

Step 2

Grate the zucchini using a box grater and then place it in a clean dish towel. Squeeze out as much moisture as possible, and set it aside.

Step 3

In a large mixing bowl, combine the almond flour, whole wheat flour, unflavored protein powder, baking powder, baking soda, cinnamon, and salt. Stir well until these dry ingredients are thoroughly mixed.

Step 4

In another bowl, whisk together the eggs, plain Greek yogurt, maple syrup, vanilla extract, and melted coconut oil until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over mixing to ensure a fluffy texture.

Step 6

Fold in the grated zucchini and chopped walnuts or pecans delicately. Make sure the zucchini and nuts are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared loaf pan, smoothing out the top with a spatula if necessary.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 9

Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, remove the loaf from the pan and allow it to cool completely on a wire rack before slicing.

Step 10

Serve the zucchini bread plain, or with a dollop of Greek yogurt for an additional protein boost. Store leftovers in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1281.2g)

Amount per serving	% Daily Value*
Calories	3650.2

Total Fat 171.2g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 810.2mg	0%
Sodium 5782.4mg	0%
Total Carbohydrate 271.0g	0%
Dietary Fiber 32.7g	0%
Total Sugars 146.3g
Protein 272.7g	0%

Vitamin D 123IU	0%
Calcium 1383.8mg	0%
Iron 17.9mg	0%
Potassium 2586.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 29.4%

Carbs: 29.2%