Protein-Packed Zucchini Bread

Protein-Packed Zucchini Bread

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From: Diabetic Living Magazine

Late in the summer there's usually an abundance of zucchini and this recipe is one way to use it up. Make a few batches and freeze any extra loaves to have on hand for snacks and quick breakfasts.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium zucchini (8 ounces)
  • ½ teaspoon salt
  • Nonstick cooking spray
  • 1½ cups gluten-free oat flour
  • 1 cup gluten-free all-purpose flour
  • ½ cup almond flour
  • ½ cup sugar (see Tip)
  • ⅓ cup vanilla-flavor whey protein powder
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 6 ounces plain fat-free Greek yogurt
  • 2 eggs
  • ¾ cup unsweetened almond milk
  • ½ cup chopped walnuts


  • Prep

  • Ready In

  1. Coarsely shred zucchini (you should have about 2 cups shredded zucchini). Place shredded zucchini in a sieve set over a bowl. Sprinkle the salt over zucchini; toss to combine. Let stand 1 hour to drain. Place zucchini between three or four layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.
  2. Preheat oven to 325°F. Coat a 9x5x3-inch loaf pan with cooking spray or line with parchment paper; set aside.
  3. In a large bowl whisk together gluten-free oat flour, gluten-free all-purpose flour, almond flour, sugar, whey protein powder, baking powder, cinnamon, ginger, and cloves.
  4. In another large bowl whisk together yogurt and shredded zucchini. Add eggs and almond milk; stir until combined.
  5. Add flour mixture to zucchini mixture; stir until well mixed. Stir in walnuts.
  6. Spoon batter into prepared pan. Bake 65 to 75 minutes or until a wooden toothpick inserted in the center comes out with only a few moist crumbs attached.
  7. Cool in pan on a wire rack 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely.
  • Tip: If using a sugar substitute, we recommend Splenda® Sugar Blend or C&H® Light Sugar Blend. Follow package directions to use product amount equivalent to ½ cup sugar. Nutrition Per Serving with Substitute: Same as below, except 157 calories, 19 g carbohydrate, 4 g total sugar. Exchanges: 0 other carb. Carb choice: 1.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 167 calories; 6 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 8 g protein; 10 mcg folate; 28 mg cholesterol; 8 g sugars; 85 IU vitamin A; 2 mg vitamin C; 107 mg calcium; 1 mg iron; 159 mg sodium; 76 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 lean protein, 1 starch, ½ fat, ½ other carbohydrate

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