Small Batch Zucchini Bread combines the sweetness of ripe bananas with grated zucchini for a moist, delicious loaf. Packed with protein powder to increase the protein of the zucchini bread, this wholesome treat is perfect for a quick snack or post-workout fuel, or even topped with some yoghurt and fresh fruit for a single serve breakfast meal prep. Ideal for those who love banana zucchini cake but don’t want a huge batch (and want less clean up).

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Why you'll love this recipe
Single portion. This small batch zucchini bread gives you just the right amount without leftovers, ideal for single serving breakfasts or dessert.
Protein-packed. The banana zucchini cake with protein powder is a filling snack or breakfast option that keeps you feeling fuller for longer.
Naturally sweet. The banana and zucchini provide natural sweetness and moisture to the single serve zucchini bread.
Ingredients

Banana. Provides natural sweetness and moisture to the small batch zucchini bread, making it tender and flavourful. I recommend a very ripe banana as there isn't much added sugar to the single serve zucchini bread.
Flour. The base of the recipe, offering structure to the banana zucchini cake, I also add protein powder (vanilla, unflavoured or even caramel would work), but you can substitute with equal amounts flour.
Milk. Adds moisture and binds ingredients; you can swap for almond, soy, or oat milk to make it dairy-free.
Brown sugar. Adds a touch of sweetness and depth.
Egg. Helps bind the ingredients and provides structure to the small zucchini bread with protein powder. Substitute with flax or chia for plant-based.
Grated zucchini. Adds moisture without overpowering the flavour, keeping the bread soft and tender.
Cinnamon. Adds warmth and spice to enhance the banana and zucchini flavours in this protein zucchini bread.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make small batch zucchini bread
- Mix ingredients
In a small bowl, mash the ripe banana until smooth. Add the rest of the ingredients and mix until well combined (avoid overmixing as this will create a more dense bread).
- Prepare the baking dish
Grease a small baking dish or loaf pan with a bit of oil or butter. Pour the single serve zucchini bread batter into the prepared dish, leveling the top with a spoon.
- Bake
Preheat the oven to 180°C (350°F) and bake for 15-20 minutes, or until the top is golden brown and a skewer or toothpick inserted in the centre comes out clean.
- Serve
Allow the small batch zucchini bread to cool slightly before slicing. Enjoy it on its own or with your favourite toppings (e.g. yoghurt, crushed nuts, nut butter, fresh fruit)
Top Tip
Squeeze excess moisture from the zucchini.
If your zucchini is particularly watery, gently squeeze out excess liquid with a clean kitchen towel to avoid a soggy bread.
Meal prep and leftovers
Small batch zucchini bread is ideal for a breakfast meal prep or a make-ahead snack as it keeps well. You could mix and match with my single serve carrot cake recipe as the recipes are very similar - that way you get your breakfast meal prep, but also some variety!
Storing
Keep the protein zucchini bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4-5 days to maintain freshness.
Reheating
You can have the single serve zucchini bread cold (that way you can keep it in the same container as your yoghurt and fresh fruit or any other toppings you want), or you can heat the banana zucchini cake up separately for about 15 seconds so it's warm.
Freezing
You can freeze zucchini bread by wrapping slices individually in plastic wrap or foil, then storing them in a freezer-safe bag or container for up to 6 months (depending on how well you wrap and your freezer). Thaw at room temperature or reheat directly from frozen.
I have a post about freezing baked oats where the principles can be applied to freezing single serve zucchini bread.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other zucchini baked recipes


I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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Recipe

Small Batch Protein Zucchini Bread
Ingredients
- ½ banana very ripe
- 60 g (½ cup) flour
- 60 ml (¼ cup) milk see Note 1
- 30 g (2 tbsp) protein powder see Note 2
- 8 g (2 tsp) brown sugar
- 1 egg subs Note 3
- 25 g (¼ cup) zucchini grated
- 4 g (1 tsp) cinnamon ground
Instructions
- Mash the banana in a small bowl then add the remaining ingredients and stir until just combined (be careful not to overmix to keep the bread light).
- Lightly grease a small loaf pan or baking dish with oil or butter. Pour in the batter and smooth the top.
- Bake at 180°C (350°F) and bake for 15-20 minutes, until golden brown and a skewer inserted comes out clean.
- Let the single serve zucchini bread cool slightly before consuming. Enjoy with toppings like yoghurt, nuts, or fresh fruit. See post for more meal prep information.
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