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Protein Zucchini Bread - Chocolate Chip Version

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.