Protein-Packed Zucchini Bread


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.

Protein-Packed Zucchini Bread
Prep Time:
20 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 35 mins
16 servings


  • 1 medium zucchini (8 ounces)

  • ½ teaspoon salt

  • Nonstick cooking spray

  • 1 ½ cups gluten-free oat flour

  • 1 cup gluten-free all-purpose flour

  • ½ cup almond flour

  • ½ cup sugar (see Tip)

  • 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


  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 degrees 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(R) Sugar Blend or C&H(R) Light Sugar Blend. Follow package directions to use product amount equivalent to 1/2 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 Facts (per serving)

167 Calories
6g Fat
22g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 167
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 8g 15%
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 28mg 9%
Vitamin A 85IU 2%
Vitamin C 3mg 3%
Folate 10mcg 2%
Sodium 159mg 7%
Calcium 107mg 8%
Iron 1mg 7%
Magnesium 19mg 5%
Potassium 76mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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