Description

This High-Protein Peanut Butter Zucchini Bread is a blend of nutty peanut butter and sweet zucchini, creating a moist, protein-packed treat ideal for breakfast or a post-workout snack.

Ingredients

Scale

1.5 cups Grated Zucchini
1/2 cup Natural Peanut Butter
2 scoops Vanilla Protein Powder
1.5 cups Oat Flour or Almond Flour
1/3 cup Pure Maple Syrup
2 Large Eggs
2 tablespoons Avocado Oil
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt

Cook Mode Prevent your screen from going dark

Instructions

Grate the zucchini and squeeze out excess moisture using a kitchen towel
In a mixing bowl, beat the eggs and add peanut butter, maple syrup, and avocado oil. Mix until smooth
Fold the grated zucchini into the wet ingredients
In another bowl, sift together oat flour, protein powder, baking soda, baking powder, and salt
Combine the dry ingredients with the wet mixture and fold gently until just mixed
Pour the batter into a parchment-lined loaf pan, smooth the top, and bake at 350°F (175°C) for 45 to 55 minutes
Check doneness with a toothpick; it should come out clea
Cool in the pan for 10 minutes, then transfer to a wire rack

Notes

Use drippy natural peanut butter for the best texture.

Ensure to squeeze out enough moisture from the zucchini to avoid soggy bread.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 6 g
Sodium: 130 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 70 mg