CHOCOLATE CHIP PROTEIN ZUCCHINI BREAD
(MACRO-VERIFIED)
Protein
22G
Calories
210
Prep Time
20M
Bake Time
35M
This delicious zucchini bread is packed with 22 grams of high-quality protein per serving, making it an ideal choice for fueling your active lifestyle and supporting muscle recovery. Its moist, tender crumb is perfectly complemented by pockets of rich chocolate chips, offering a harmonious balance of sweetness and subtle earthiness from the zucchini. The texture is soft yet hearty, providing a satisfying bite that feels indulgent without the guilt. With its wholesome ingredients and protein boost, this bread is perfect as a post-workout snack, a nutritious breakfast, or a convenient meal prep option to keep on hand throughout the week. For those with dietary preferences, it's easily adaptable—gluten-free with almond or coconut flour, or vegan by swapping eggs for flaxseed or chia seed eggs, and dairy-free chocolate chips. To achieve the best results, be sure to squeeze out excess moisture from the zucchini before mixing, and don't overmix the batter to keep the bread light and fluffy. Enjoy slices warm from the oven or toasted with a spread of nut butter for an extra satisfying treat. Whether you're looking to increase your protein intake or simply craving a delicious, healthful baked good, this zucchini bread hits all the right notes. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 bread
Amount per serving
Calories
210
Total Fat 9g
12%
Total Carbohydrate 18g
7%
Dietary Fiber 4g
14%
Total Sugars 9g
Protein 22g
44%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Squeeze the grated zucchini to remove excess moisture.
In a large bowl, whisk together the eggs, honey, and melted coconut oil.
Stir in the grated zucchini. In a separate bowl, combine the protein powder, flour, cinnamon, baking soda, and baking powder. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Cool in the pan for 10 minutes before transferring to a wire rack.
TROUBLESHOOTING
My breads are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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