Protein Banana Zucchini Bread
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This moist and lightly spiced zucchini banana bread is boosted with protein powder and made with coconut oil for extra richness. Shredded zucchini blends right in, giving the bread tenderness without tasting “green.” It’s a great way to use up overripe bananas and sneak in veggies, all in one loaf.
Equipment
- Standard Loaf Tin, approx. 9x5-inch
- Mixing bowls
- KitchenAid Stand Mixer, optional
Ingredients
- 150 g (1 ¼ cups) flour, See Note 1
- 70 g (½ cups) protein powder, optional, see note 2
- 10 g (1 tablespoon) baking powder
- 5 g (1 teaspoon) salt
- 8 g (1 tablespoon) cinnamon
- 110 g (½ cups) coconut oil, See Note 3
- 150 g (⅔ cups) brown sugar
- 2 eggs
- 100 g (½ cups) banana, mashed, approx.1
- 3 g (1 teaspoon) vanilla extract
- 3 g (1 teaspoon) almond extract, optional but recommended
- 180 g (1 ½ cups) zucchini, shredded, approx. 1 zucchini, see Note 4
- 60 g (½ cups) walnuts, roughly chopped
- Walnuts & cinnamon sugar, for topping
Instructions
- Whisk flour, baking powder, salt and cinnamon in a large bowl. In a separate bowl, whisk oil, brown sugar, eggs, mashed banana, vanilla extract and almond extract until combined. Fold in zucchini and walnuts, then combine wet & dry ingredients until just combined.
Preparation
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Using a food processor or grater, finely grate 180 g (1 ½ cups) zucchini
- Mash 100 g (½ cups) banana
- If needed, melt 110 g (½ cups) coconut oil by adding to microwave on 15 second intervals
Prepare batter
- Whisk together 110 g (½ cups) coconut oil, 150 g (⅔ cups) brown sugar, 2 eggs, 3 g (1 teaspoon) vanilla extract, 3 g (1 teaspoon) almond extract, 100 g (½ cups) banana until combined.
- Add 150 g (1 ¼ cups) flour, 70 g (½ cups) protein powder, 10 g (1 tablespoon) baking powder, 5 g (1 teaspoon) salt, 8 g (1 tablespoon) cinnamon to wet mixture. Stir until just combined.
- Gently fold in 60 g (½ cups) walnuts and 180 g (1 ½ cups) zucchini.
- Pour into the pan, smooth the top, and sprinkle with extra Walnuts & cinnamon sugar
Bake
- Bake for 45–60 minutes, until a toothpick in the centre comes out clean (or 200°F/95°C internal temperature).
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Note 1 - Flour
I use all-purpose flour, but you could also use whole wheat, gluten-free, or oat flour. I have used oat flour before and it was great (simply use a food processor to turn the oats into flour)
Note 2 - Protein Powder
This is optional and can be substituted with equal amounts of flour.
If using protein powder, I recommend vegan over whey or casein as it acts most similar to flour in baked goods.
Note 3 - Oil/Butter/Nuttelex
You can use whatever 'fat' ingredient you wish for this recipe. I used extra virgin olive oil because of the healthy fat benefits, but you could use whatever you have on hand. I have also used coconut oil which gives a very subtle depth to the zucchini bread.
Note 4 - Shredded Zucchini
Zucchinis vary in size. About 1-2 medium-sized zucchinis is what you need for this recipe which will make 1 ½ cups (or 180g). But honestly, this recipe is very forgiving and you can have more or less.
No need to squeeze excess moisture if using fresh zucchini.
Serve with
For a balanced breakfast, serve with yogurt and fresh fruit.
Storing
Store at room temperature for 3 days or in the fridge for up to a week (may harden slightly)
Freezing
Freeze in individual portions by wrapping in aluminium, parchment paper or plastic wrap for up to 3 months.
Reheating
Reheat by microwaving 10-20 seconds or in a sandwich press.
Nutrition
Serving: 1sliceCalories: 299kcalCarbohydrates: 32gProtein: 10gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 44mgSodium: 329mgPotassium: 183mgFiber: 2gSugar: 17gVitamin A: 112IUVitamin C: 4mgCalcium: 119mgIron: 2mg
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