Ingredients
1 1/2 cups grated zucchini
3/4 cup all-purpose flour
1/2 cup whey protein powder (vanilla or unflavored)
1/3 cup Greek yogurt, plain, non-fat
1/3 cup honey
2 eggs, large
1/4 cup milk, unsweetened
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup rolled oats, old-fashioned
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray.
In a large mixing bowl, combine grated zucchini and a paper towel; gently squeeze out excess moisture and discard the towel.
Add all-purpose flour, protein powder, baking powder, baking soda, cinnamon, and oats to the bowl. Mix well.
In a separate bowl, whisk together Greek yogurt, honey, eggs, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring just until combined and no dry patches remain. Fold in chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Make sure the zucchini is thoroughly drained to avoid a soggy texture.
Protein powder should be unsweetened or vanilla-flavored to complement the honey sweetness.
For a vegan version, substitute milk for a plant-based alternative like almond or oat milk and replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).
Store leftover slices in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 55
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 150
- Sugar: 7g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg