Zucchini Bread (Protein)

zucchinibreadprotein This delicious protein zucchini bread is perfectly moist and packed with flavour. Try this healthy zucchini bread as a delicious high protein breakfast or anytime snack.

2⅓ cups zucchini, shredded (300 g)
¼ cup Greek yogurt (57 g)
½ cup Erythritol Gold (96 g)
1 tsp. pure vanilla extract
¼ cup extra-virgin olive oil (56 g)
1 large egg
1 cup oat flour (120 g)
¾ cup (3 scoops) unflavoured whey protein powder (60 g)
1 tsp. baking soda
½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 pinch cloves

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) and spray a loaf pan with non-stick cooking spray or line it with parchment paper.

In a large bowl, combine shredded zucchini, non-fat Greek yogurt, coconut sugar and vanilla extract. Mix until well combined.

Add the olive oil and the egg to the mixture. Mix well.

Add oat flour, unflavoured whey protein powder, baking soda, cinnamon, nutmeg and cloves. Stir until just combined.

Pour batter into the greased loaf pan.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.

Slice and serve. Store any leftovers in an airtight container in the refrigerator or freezer.

Makes 8 servings.

Cook's Notes:

Substitutions:

Oat Flour: Since the added protein gives the structure that gluten would normally give in a zucchini bread recipe, I do not recommend using all purpose flour, whole wheat flour, or a gluten free flour blend with added xanthan gum.
Egg: I haven't tried this with flax eggs, but I think it would work well.
Olive Oil: Substitute with melted coconut oil or vegetable oil if you prefer. (Any oil that works for baking will work here.)
Unflavoured whey protein powder: Vanilla protein powder (whey concentrate) will work here as well. Just keep in mind that if the protein has a strong flavour, you may taste that in the zucchini bread.
Greek Yogurt: Sour cream works here, or use plant-based yogurt for a dairy-free option.
Baking Powder and Baking Soda: We do need both leavening agents (baking powder and baking soda) for best results with this recipe. I don't recommend substituting one for the other.

Variations:

Zucchini Banana Bread: Use 150g shredded zucchini and 1½ mashed bananas in place of the 300g zucchini for a flavour twist.
Chocolate Chip Zucchini Bread: Add ½-1 cup sugar free dark chocolate chips to the batter. Mix half the amount in the batter and sprinkle the other half on top before baking.
Double Chocolate Zucchini Bread: Add ½ cup unsweetened cocoa powder (and reduce the oat flour to ¾ cup) and ½-1 cup sugar free dark chocolate chips.
Zucchini Muffins: Pour the batter into a cupcake tin and bake for about 20-25 minutes.
Nuts: Add chopped pecans, walnuts, or macadamia nuts for added flavour and texture.

Storage:

Refrigerator: Store the bread in an airtight container in the fridge for up to 3-4 days.
Freezer: Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Let thaw to room temperature.