Protein Zucchini Bread – Chocolate Chip Version

Kick off your morning or afternoon with a slice of tender, chocolate-studded zucchini bread that secretly packs a protein boost. This version keeps the crumb moist and soft, with just enough sweetness to feel like a treat without tipping into dessert territory. Grated zucchini adds structure and moisture, while protein powder helps it satisfy for longer.

It’s simple to mix in one bowl, bakes up beautifully, and holds together well for breakfast, snacks, or a post-workout bite.

Protein Zucchini Bread - Chocolate Chip Version

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups (180 g) white whole wheat flour (or all-purpose flour)
• 1/2 cup (45–60 g) vanilla or unflavored whey protein powder (or a fine-textured plant protein blend)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) olive oil or melted coconut oil
• 1/3 cup (80 ml) plain Greek yogurt (2% or whole) or dairy-free yogurt
• 1/2 cup (100 g) light brown sugar, packed (or coconut sugar)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 180 g) grated zucchini, lightly packed
• 3/4 cup (130 g) dark chocolate chips (plus extra for the top)
• Optional: 2–3 tablespoons milk of choice if batter seems too thick

Method

 

1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment and lightly grease the sides.
2. Grate zucchini on the medium holes of a box grater. Place in a clean towel and gently squeeze out excess moisture—don’t wring it bone-dry; a little moisture helps the texture.
3. In a large bowl, whisk flour, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
4. In a separate bowl, whisk eggs, oil, yogurt, brown sugar, and vanilla until smooth.
5. Pour wet ingredients into the dry. Stir with a spatula until mostly combined—some dry streaks are fine.
6. Fold in zucchini and chocolate chips. If the batter is very thick (like cookie dough), add 1–3 tablespoons milk to loosen to a thick, scoopable batter.
7. Transfer to the prepared pan. Smooth the top and scatter a few extra chocolate chips.
8. Bake 45–55 minutes, until a toothpick comes out with just a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
9. Cool in the pan 10–15 minutes, then lift out and cool completely on a rack before slicing. For clean slices, chill 20 minutes first.

What Makes This Recipe So Good

• Moist but not dense: Zucchini brings moisture that keeps the loaf soft without making it heavy.
• Balanced sweetness: Just enough sugar and chocolate chips for flavor, without a sugar crash.
• Protein boost: Whey or plant protein gives the loaf staying power and helps with satiety.
• Simple method: This is a straightforward quick bread—no mixer needed, one bowl and a whisk do the job.
• Freezer-friendly: Slices freeze well and reheat in minutes, so you’ve always got a snack ready.

Ingredients

• 1 1/2 cups (180 g) white whole wheat flour (or all-purpose flour)
• 1/2 cup (45–60 g) vanilla or unflavored whey protein powder (or a fine-textured plant protein blend)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) olive oil or melted coconut oil
• 1/3 cup (80 ml) plain Greek yogurt (2% or whole) or dairy-free yogurt
• 1/2 cup (100 g) light brown sugar, packed (or coconut sugar)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 180 g) grated zucchini, lightly packed
• 3/4 cup (130 g) dark chocolate chips (plus extra for the top)
• Optional: 2–3 tablespoons milk of choice if batter seems too thick

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease the sides.
2. Grate zucchini on the medium holes of a box grater. Place in a clean towel and gently squeeze out excess moisture—don’t wring it bone-dry; a little moisture helps the texture.
3. In a large bowl, whisk flour, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
4. In a separate bowl, whisk eggs, oil, yogurt, brown sugar, and vanilla until smooth.
5. Pour wet ingredients into the dry.

   Stir with a spatula until mostly combined—some dry streaks are fine.

6. Fold in zucchini and chocolate chips. If the batter is very thick (like cookie dough), add 1–3 tablespoons milk to loosen to a thick, scoopable batter.
7. Transfer to the prepared pan. Smooth the top and scatter a few extra chocolate chips.
8. Bake 45–55 minutes, until a toothpick comes out with just a few moist crumbs.

   If the top browns too fast, tent loosely with foil for the last 10–15 minutes.

9. Cool in the pan 10–15 minutes, then lift out and cool completely on a rack before slicing. For clean slices, chill 20 minutes first.

Keeping It Fresh

• Room temp: Store in an airtight container for up to 2 days. Place a paper towel under the loaf to absorb moisture.
• Fridge: Keeps 4–5 days.

  Warm slices in the microwave for 10–15 seconds to soften the crumb and melt the chips slightly.

• Freezer: Slice, wrap individually, and freeze up to 3 months. Thaw at room temp or toast gently.

Why This is Good for You

• Protein for staying power: The added protein helps keep you fuller and supports muscle repair when paired with regular activity.
• Fiber from whole grains and zucchini: Supports digestion and a steady energy release.
• Better fats: Olive oil adds heart-friendly monounsaturated fats and keeps the loaf moist.
• Measured sweetness: You get chocolate chip satisfaction without going overboard on sugar.

Pitfalls to Watch Out For

• Over-drying the zucchini: Squeezing out every drop can lead to a dry loaf. Press gently—aim for damp, not dripping.
• Using gritty protein powder: Some plant proteins are coarse and can make the crumb sandy.

  Choose a fine-textured powder and avoid exceeding the listed amount.

• Overmixing: Stir just until combined. Overworking the batter toughens the bread.
• Underbaking the center: Protein powders can slow baking slightly. Test the middle; crumbs should be moist but not wet.
• Pan size: A smaller pan will overflow; if using an 8.5×4.5 pan, leave a little batter out or bake a muffin alongside.

Variations You Can Try

• Almond Joy vibe: Swap 1/4 cup flour for almond flour, add 1/3 cup shredded coconut, and use chocolate chunks.
• Banana boost: Replace yogurt with 1/2 cup mashed ripe banana and reduce sugar by 2 tablespoons.
• Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans for texture and healthy fats.
• Gluten-free: Use a 1:1 gluten-free baking flour and a gluten-free protein powder; add 1 tablespoon milk if batter is thick.
• Dairy-free: Use coconut oil, plant-based yogurt, and dairy-free chips.
• Spice it up: Add 1/2 teaspoon ground ginger or cardamom for a warm twist.

FAQ

Can I use chocolate protein powder?

Yes, but it will deepen the cocoa flavor and can add sweetness.

Reduce the brown sugar by 1–2 tablespoons if your protein powder is sweetened, and keep the cinnamon to balance the chocolate.

What if my batter looks dry?

Protein powders absorb moisture differently. Add milk 1 tablespoon at a time until the batter looks thick and scoopable. It should not pour like cake batter.

Do I have to peel the zucchini?

No.

The peel is thin and softens in baking. It adds color and extra fiber. Just wash, trim the ends, and grate.

Can I make this into muffins?

Absolutely.

Divide the batter into a lined 12-cup muffin tin. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.

Why did my loaf sink in the middle?

Common reasons are underbaking, too much moisture (zucchini not squeezed enough), or too much leavening. Check oven temperature with an oven thermometer and test the center for doneness.

How much protein is in a slice?

It varies by brand, but with 1/2 cup whey and Greek yogurt, you can expect roughly 8–10 grams per slice if you cut 10 slices.

Use your specific brands to calculate more precisely.

Can I reduce the sugar?

Yes. You can cut the sugar to 1/3 cup without major texture issues since the yogurt and zucchini keep it moist. The chocolate chips still provide sweetness.

Wrapping Up

This protein zucchini bread delivers everything you want from a quick bread—soft crumb, gentle sweetness, and gooey chocolate—plus a little extra staying power.

It’s easy to bake, easy to store, and flexible with ingredients you likely have on hand. Keep a loaf on the counter for the week, or stash slices in the freezer for grab-and-go moments. Once you try it, it’ll earn a spot in your regular rotation.