This Protein Zucchini Bread is soft, moist and everything I want in a slice of zucchini bread, just with more protein. Made with Greek yogurt, vanilla protein powder, shredded zucchini, and mini chocolate chips, it's perfect for breakfast, snacks, or meal prep.
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.