High Protein Zucchini Bread

Name: High Protein Zucchini Bread
Total time: 60 min
Ingredients: courgette (zucchini), coarsely grated; salt; ripe peeled banana, mashed (around 1 medium); eggs; coconut nectar or maple syrup; baking powder; ground cinnamon; Peanut Butter; ground almonds; Whey Protein Vanilla

a moist loaf cake for midday snacking

60 min

a sliced loaf of high protein zucchini bread

By Izy Hossack
July 28, 2022

Why trust us?

When you’ve got loads of courgettes around it’s the perfect time to make this high protein zucchini bread! Whilst whey protein can sometimes make baked goods dry, the inclusion of grated zucchini and mashed banana keeps this loaf cake so moist and soft. Try toasting a slice of this bread and spreading it with cream cheese for a tasty snack or dessert.

Ingredients

10 Persons

220 g

courgette (zucchini), coarsely grated
1 pinch

salt
100 g

ripe peeled banana, mashed (around 1 medium)
2 medium

eggs
30 g

coconut nectar or maple syrup
1

baking powder
1

ground cinnamon
80 g

Peanut Butter
100 g

ground almonds
50 g

Whey Protein Vanilla
35 g

Instant Oats

Preparation

1

Toss the courgette with a pinch of salt and set aside for 5 minutes to draw out the moisture. Place into a sieve (strainer) and set over the sink. Squeeze out excess moisture by hand.
2

Tip the squeezed courgette into a bowl and add the mashed banana, eggs, coconut nectar, baking powder, cinnamon and peanut butter. Stir together until combined then add the ground almonds, whey protein and instant oats. Mix together well then tip into a lined 2lb loaf tin.
3

Bake for 40-50 minutes until a skewer inserted into the center of the loaf comes out clean. If the loaf is browning too quickly when it’s baking, you can cover it with a piece of foil to prevent the top from burning before the center is cooked.
4

Tip the loaf out of the tin onto a wire rack and leave to cool completely before slicing and serving.
1

Enjoy!