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high protein zucchini bread with fit flour on board

High Protein Zucchini Bread (Simple and Easy)

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This high protein zucchini bread is soft, cinnamon-spiced, and made with grated zucchini, pumpkin puree, protein baking flour, eggs, and Splenda for a lighter meal prep loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 75
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 1 cup Fit Flour (or protein baking flour)
  • 0.5 cup Splenda
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 0.5 tsp Salt
Wet Ingredients
  • 3 large Eggs
  • 2 cups Grated zucchini Lightly blotted, not squeezed dry
  • 1 cup Pumpkin puree Plain, not pie filling
  • 1 tsp Vanilla extract

Equipment

USA Pan Nonstick Standard Bread Loaf Pan
USA Pan Nonstick Standard Bread Loaf Pan
Spatula Set
Silicone Spatula Set
Box Grater
Box Grater
Wire Rack
Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans or line them with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, Fit Flour, Splenda, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the eggs until smooth.
  4. Add the grated zucchini, pumpkin puree, and vanilla extract to the eggs. Mix until combined.
  5. Add the dry ingredients to the wet ingredients. Fold together with a silicone spatula until just combined. Do not overmix.
  6. Add the batter to the prepared loaf pan and smooth the top.
  7. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely cover with foil.
  8. Let the loaves cool in the pans for 5 minutes, then remove and transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 75kcalCarbohydrates: 11gProtein: 7gFat: 1g

Notes

High Protein Zucchini Bread Tips & Expert Strategy

TEXTURE WARNING: The bread should be moist and tender, not dense. Do not squeeze all the water out of your zucchini, or your protein flour will dry out the batter.
DONT OVERMIX: Once you add the dry ingredients to the wet, fold gently just until you don't see any dry flour. Overworking the batter will make the bread tough.
SUBSTITUTION WARNING: Swapping the pumpkin puree for a liquid fat like oil will change the macros drastically. Swapping for Greek yogurt will alter the texture and add a tangier flavor.
BETTER LATER: This loaf slices much cleaner once it cools completely on a wire rack. Cutting into it while piping hot can cause the slices to crumble.

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