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–+ servings
slices of zucchini banana bread

Zucchini Banana Bread with Protein

Print Recipe
Uber-moist on the inside and slightly crunchy out the outside- this zucchini banana bread with protein is so scrumptious and packs a powerful punch of nutrition!
Course Bread, Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 13 slices
Calories 155
Author Kim

Ingredients

  • 1 egg
  • 3 medium ripe bananas, mashed
  • 1 medium to large zucchini, grated using large holes on grater and liquid squeezed using a dishtowel
  • 1/3 cup maple syrup
  • 1/4 cup extra virgin olive oil (melted coconut oil will work)
  • 1 teaspoon vanilla
  • 1 cup flour*
  • 1/2 cup protein powder (I used Quest Nutrition Multi-Purpose Mix.)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F. Lightly spray a 9-inch loaf pan with cooking spray.
  • In a medium-sized bowl, crack and beat egg. Combine mashed bananas, zucchini, maple syrup, olive oil and vanilla with the egg.
  • In a separate large bowl, mix together the flour, protein powder, baking powder, salt and cinnamon.
  • Gradually stir liquid mixture into flour mixture. DO NOT overmix- only mix just until you no longer see dry flour.
  • Transfer mixture to greased pan and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry and the top is golden brown.
  • Allow bread to cool about 10-15 minutes before slicing.- Enjoy!

Notes

Because there are no preservatives in the bread, it won't last long setting out on your counter. I would recommend storing it in the fridge for up to 1 week.
*I used whole wheat pastry flour. All-purpose, whole wheat flour or whole grain spelt flour will work.

Nutrition

Serving: 1slice | Calories: 155kcal | Carbohydrates: 22.6g | Protein: 6.9g | Fat: 4.8g | Saturated Fat: 0.8g | Cholesterol: 14.3mg | Sodium: 271.2mg | Fiber: 1.7g | Sugar: 10.4g