Zucchini Banana Bread with Protein
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! Baking with zucchini and banana adds a delightful tenderness and the banana adds just enough sweetness, you’ll feel like you’re really indulging.
As for the zucchini you’ll never really even know it’s there, except for those pretty green specks. If you’ve got picky kiddos, like mine, get extra sneaky and peel the zucchini before grating it. They won’t see a thing, but they’ll be getting the extra nutrients zucchini provides.
I adore banana bread and banana muffins, if you don’t believe me, click here, here, here and here. I added protein powder in these banana nut protein muffins and you would have never known, so I decided to experiment with zucchini banana bread. This time I gave Quest Nutrition Protein Powder Multi-Purpose Mix a try. Quest Nutrition Protein Bars are my favorite and the Quest Protein Powder totally lived up to the hype!
It’s so super tasty and flavorful, you don’t even need butter. But it makes for such a pretty picture, don’t ya think?
Zucchini Banana Bread with Protein
- 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
- 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!
Did you make this recipe?
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Have you tried Quest Protein Powder? I was in no way compensated by Quest. I’m just sharing one of my favorite products with you. 🙂
Have you ever tried adding protein powder to a baked good? How did it turn out?
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Yum! This turned out so good!
This was great! I only had two bananas, but it still turned out great. I mad a few mods to make it gluten free: I used 1/2 Cup of 1:1 GF flour and 1/2 Cup Almond flour instead of 1 Cup of wheat. I also reduced the maple to 1/4 cup and added 2 TB of greek yogurt. Awesome! I’m saving this recipe. Dark chocolate and walnuts will go in the next batch!
Yay! I’m so glad you enjoyed and thanks so much for leaving feedback!
This was super good! Been looking for high protein snacks. I used organic vanilla protein powder, and subbed sugar free syrup since I didn’t have maple syrup. I will be making this again. Might even be good with an added nut of some kind……thank you!
Thanks so much for your comment! So glad that you enjoyed!
How many cups of zucchini do you use? Since zucchini comes in all sizes I’m worried I’ll use too much. Mine are pretty large.
I would use about 1 1/2 cups. Enjoy!
Miss Kim, this zucchini Banana Bread is amazing!!!!… We enjoyed it so much that I’ll be making this for sure many many times 🙂 Thank you so much!!!
That’s awesome!! Thanks so much for your comment!!
I am about to throw this in the oven. I used vanilla protein powder and subbed honey instead of maple syrup (cause all i have is Aunt Jemima!). This is my first zucchini or protein powder baked good.
Gotta say, Im quite impressed! moist and tasty i will have to make this for the hubs when he is home 🙂
Thanks for your comment, Shannon! I’m so glad you enjoyed it!
I found this on Pinterest under “gluten-free recipes”. Obviously it can’t be gluten free if you used whole-wheat flour, so I was wondering if you’ve ever tried making it with any gluten-free flour and if so how it turned out? Did you need to make any adjustments to the measurements or other ingredients. Thank you!
I’ve never made this particular bread with gluten-free flour, but I’ve had good luck with Bob’s Red Mill 1-to-1 gluten-free flour. If using a 1-1 flour, I wouldn’t change any other ingredients. I’m also thinking it would work pretty well with almond flour.
Can I sub gluten free all purpose flour for the wheat flour?
I’m not real experienced with using gluten free all purpose flour, but if it’s a flour that you can equally substitute for regular flour, that should work fine. Enjoy!
MMM this zucchini banana bread looks so moist and delicious! Can’t wait to make some 🙂
Thanks! Hope you like it!
this looks incredible! I love zucchini bread, especially with some banana!
Thanks, girl! Banana makes everything better… in my opinion!
I love seeing that Twin Cities coffee mug! It reminds me of HLS! It’s hard to believe that was almost 2 years ago.
I know… isn’t that crazy!?!
a healthy and tasty zucchini bread with extra protein? yes PLEASE! Pinned 🙂
Hope you like it! 🙂
Amazing – I literally have an ABUNDANCE of zucchinis (or, er, courgettes..) in my fridge and this is a perfect excuse to get through ’em 😉