🥒 High-Protein Vegan Zucchini Bread
Servings: 8 thick slices
Protein: ~14g per slice
Prep Time: 15 minutes
Bake Time: 45–50 minutes
💪 Macros (per slice, approx):
- Protein: 14g
- Carbs: 22–25g
- Fat: 6–8g
- Calories: ~220–250 (varies by brand of ingredients)
🌱 Ingredients
Dry:
- 1 1/4 cups oat flour (or blend oats)
- 1/2 cup vanilla vegan protein powder (about 2 scoops, ~40–50g total)
- 1/4 cup almond flour (adds moisture and healthy fats)
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- Pinch of salt
Wet:
- 1 cup grated zucchini (loosely packed, no need to peel)
- 1/3 cup maple syrup or agave
- 1/2 cup unsweetened plant milk (soy milk adds more protein)
- 1/4 cup unsweetened applesauce (or mashed banana)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar (helps rise)
✅ Instructions
1. Preheat oven to 350°F (175°C)
- Line a loaf pan with parchment paper or lightly grease it.
2. Grate zucchini
- Use a box grater and lightly squeeze out excess water using a towel or paper towel – don’t dry it completely.
3. Mix dry ingredients
- In a large bowl, whisk together oat flour, protein powder, almond flour, flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix wet ingredients
- In another bowl, combine zucchini, plant milk, applesauce, maple syrup, vanilla, and apple cider vinegar.
5. Combine wet + dry
- Stir wet ingredients into dry until just combined. Do not overmix. The batter will be thick – that’s okay.
6. Pour into pan
- Spread batter evenly into the loaf pan and smooth the top. Optionally, sprinkle with oats or chopped nuts.
7. Bake
- Bake for 45–50 minutes, or until a toothpick comes out mostly clean (a few moist crumbs is fine).
8. Cool completely
- Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool fully before slicing. This helps it firm up.
