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This Protein Zucchini Bread is everything you love about classic zucchini bread, just with more protein. Greek yogurt and shredded zucchini keep every slice soft and moist, making it perfect for breakfast, snacks, or meal prep.
I guarantee this High Protein Zucchini Bread is a zucchini bread recipe you’ll happily bake every summer (and bonus, with enough protein to make it a little more filling).
Shredded zucchini and Greek yogurt keep every slice incredibly moist, while vanilla protein powder adds extra protein without changing the texture. Add a handful of mini chocolate chips, and it’s become one of my favorite breakfasts or afternoon snacks when I want something homemade but keeps me full a little longer.
If you’re looking for a savory high protein zucchini recipe, try my Zucchini Egg Bites.
Protein Zucchini Bread You’ll Love
Instead of trying to pack in as much protein as possible, I focused on making a loaf that still tastes like classic zucchini bread. The shredded zucchini and Greek yogurt add plenty of moisture, while using just enough vanilla protein powder boosts the protein. The result is a loaf that’s just like classic zucchini bread.
- It tastes like classic zucchini bread. Shredded zucchini and Greek yogurt help create a tender crumb, even with added protein powder.
- The protein feels like a bonus, not the whole point. Every slice has more staying power than traditional zucchini bread without sacrificing the flavor or texture you expect.
- Mini chocolate chips in every bite. They add just enough sweetness to balance the cinnamon and make the bread feel like a treat.
- Great for breakfast or snacks. It’s easy to slice ahead for busy mornings, afternoon snacks, or something to grab before heading out the door.
- Freezer-friendly. Wrap individual slices so you always have one ready when you need it.
Ingredient Notes
One of my favorite things about this recipe is that it still uses simple baking ingredients. A little protein powder and Greek yogurt boost the protein, but the rest of the recipe stays true to the classic zucchini bread I grew up eating.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Protein Powder: I use vanilla protein powder for this recipe. It blends smoothly into the batter and adds protein without making the bread dry or dense.
- Zucchini: There’s no need to peel the zucchini before shredding it. I like to use the small holes of a box grater so it practically melts into the bread as it bakes. If your zucchini is especially watery, gently blot it with a paper towel, but don’t squeeze it completely dry. That natural moisture is one of the reasons this bread bakes up so tender.
- White Whole Wheat Flour: White whole wheat flour helps create a light, tender crumb while adding a little more whole grain. If you don’t have it, all-purpose flour works well too and gives a very similar texture.
- Greek Yogurt: Greek yogurt adds both protein and moisture, which helps balance the protein powder and keeps the loaf tender. I recommend plain Greek yogurt so the sweetness stays balanced.
- Mini Chocolate Chips: Mini chocolate chips give you a little chocolate in nearly every bite, which I prefer over regular-sized chips in quick breads. If you’re not a chocolate fan, you can leave them out or swap them with chopped walnuts or pecans.
How to Make Protein Zucchini Bread with Chocolate Chips
- Preheat the oven to 350°F. Grease a load pan with non-stick spray or line with parchment paper; set aside. Whisk together the flour, protein powder, baking soda, baking powder, cinnamon, salt, and chocolate chips in a bowl.
- In a large bowl, whisk together the zucchini, maple syrup, Greek yogurt, oil, eggs, and vanilla until well combined.
- Pour the batter into the prepared pan and top with extra chocolate chips.
- Bake for 45-50 minutes or until a toothpick or knifer inserted in the center comes out clean. Cool the bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Jamie’s tips
Tips for Soft Protein Zucchini Bread
- No need to squeeze the zucchini. The shredded zucchini provides much of the moisture that gives the bread its classic texture. The natural moisture helps balance the protein powder and keeps the loaf tender.
- Use a light colored loaf pan. I recommend using a lightly colored loaf pan to prevent the bread from browning too quickly. It also helps to line with parchment paper (and makes for really easy removal).
- Start checking for doneness around 45 minutes. Every oven bakes a little differently, so use the baking time as a guide instead of a rule. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let it cool before slicing. It can be tempting to cut into the loaf right away, but giving it at least 20 minutes to cool helps it finish setting. You’ll get cleaner slices, and the texture will be much better than if you slice it while it’s still piping hot.
- Don’t add extra protein powder. It might seem like an easy way to boost protein, but adding more than the recipe calls for can make the bread dry and dense.
Serving Ideas
This high protein zucchini bread with chocolate chips is delicious on its own, but here are a few of my favorite ways to enjoy it depending on the time of day:
- Keep it simple. Enjoy a slice with a cup of coffee or tea for an easy breakfast or afternoon snack.
- Add even more protein. Spread a little plain Greek yogurt on top or enjoy a scoop on the side with fresh berries.
- Make it more filling. Pair it with cottage cheese or a couple hard-boiled eggs for a balanced breakfast that will keep you full even longer.
- Warm it up. Microwave a slice for 10 to 15 seconds so the chocolate chips get just a little melty. It’s especially good with a small pat of butter or almond butter.
Storage and Meal Prep
This zucchini bread with protein powder stores beautifully, making it perfect for meal prep or busy mornings.
- Store at room temperature: Once the bread has cooled completely, wrap it tightly or store in an airtight container for up to 2 days.
- Refrigerate: For longer storage, keep the bread in an airtight container in the refrigerator for up to 5 days. I like to warm a slice in the microwave for 10 to 15 seconds before eating to soften it back up.
- Freeze: Slice the loaf before freezing so you can grab one piece at a time. Wrap individual slices in plastic wrap or parchment paper and store them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or microwave a frozen slice until warmed through.
- Meal prep tip: I like freezing individual slices because they make an easy breakfast or snack. Just pair with Greek yogurt, cottage cheese, or a glass of milk for an easy, high-protein breakfast.
More Zucchini Bread Recipes
If you’ve made and loved this Protein Zucchini Bread or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Zucchini Bread with Chocolate Chips
Ingredients
Dry ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup vanilla protein powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 2 cups finely shredded zucchini
- 1/2 cup maple syrup
- 1/4 cup plain Greek yogurt
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with non-stick spray or line with parchment paper, set aside. Note: I recommend a light colored loaf pan to prevent loaf from browning too quickly.
- In a medium bowl whisk together the flour, protein powder, cinnamon, baking soda, baking powder, salt, and chocolate chips.
- In a large bowl whisk together the zucchini, maple syrup, Greek yogurt, avocado oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet and mix until just combined and no dry spots remain.
- Pour the batter into prepared pan and top with extra chocolate chips. Bake for 45-50 minutes or until a toothpick or knife inserted in the center comes out clean. If the top is browning too quickly, lightly cover with an aluminum foil tent for the last 10-15 minutes.
- Cool bread in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a light colored loaf pan. I recommend using a light colored loaf pan to help prevent the bread from browning too quickly.
- Finely shred the zucchini. This ensure it blends into the batter and helps keep the bread soft. If your zucchini is especially watery, gently blot it with a paper towel, but don’t squeeze it completely dry.
- Let the bread cool for at least 20 minutes. This ensures it has time setting.
- Nutrition information will vary depending on the brand of protein powder you use.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
