Amp up your intake and enjoy something sweet with this protein zucchini bread! Naturally dairy and gluten-free but loaded with comfort, this chocolate zucchini bread makes the perfect addition to any dessert table.
Moist and flavored with double chocolate, this protein dessert is a surefire way to win over anyone who loves a classic version.
Have some leftover zucchini from the garden kicking around? Use them up in this high protein zucchini bread!
Made with gluten-free baking flour to keep it light and soft, this protein dessert is also naturally dairy-free.
Though it’s a great healthy swap for dessert, it also works for those times when you just need something sweet but don’t want to go off the rails.
As a Certified Nutrition Coach, I love this protein zucchini bread because it’s:
- Easy to make
- Double chocolate flavored
- Dairy-free and gluten-free
- A hit with everyone
- A healthy way to indulge
Ingredients You’ll Need
One of the best parts about this gluten-free zucchini bread is that it uses up ingredients you probably already have on hand if you have a well-stocked, gluten-free pantry.
However, you won't find any vanilla protein powder in the ingredients!
Gluten-free baking flour: make sure to use baking flour and not all-purpose flour. And for the best results, grab Bobs Red Mill 1:1 as it’ll make the high protein zucchini bread perfect every time.
Collagen powder: one of the purest forms of protein and the easiest to use in baked goods! Collagen powder is great for hair, skin, and nails but also amping up your daily protein intake.
Zucchini: use up any leftover zucchini you have on hand. The best way to make the dairy-free zucchini bread come out perfect is to grate the zucchini and let it drain before using it.
Eggs: the eggs help hold the gluten-free zucchini bread together and make it seem most like a traditional recipe.
Cane sugar: any granulated sugar should work for the recipe.
Cacao powder: not to be confused with cocoa powder (though that would work too). Cacao powder is one of the purest forms of chocolate (learn more about the difference between cacao powder and cocoa).
Oil: avocado oil works best for this recipe, though olive oil will work as well. Unfortunately, coconut oil changes the texture too much between heating and cooling.
Chocolate chips: make sure that they’re dairy-free and gluten-free. I like to use mini chocolate chips as I find they distribute better throughout the mixture.
Dairy-free milk: any non-dairy milk will work for the high-protein zucchini bread. We use homemade hemp milk the most because that’s what we have on hand.
How To Make Gluten-Free Zucchini Bread From Scratch
- Grate the zucchini and let it sit in a strainer.
- In a large bowl, mix together the dry ingredients except for chocolate chips.
- One by one, stir in the liquid ingredients and mix well.
- Finally, add in the chocolate chips and zucchini.
- Portion into an 8x4 lined loaf pan.
- Bake for 50 minutes and let cool in the oven.
Step By Step Photos
Important Teaching Tips
You want to drain any extra water out of the zucchini. Otherwise, the bread will end up a bit “wet”.
Place the shredded zucchini in a strainer and let sit for 5 minutes. Then, press it down to get any extra water out.
Make sure to use a silicone baking pan, or line your tin pan with parchment paper. Otherwise, the dairy-free zucchini bread is hard to take out.
You can top the bread with extra chocolate chips if you wish, or sprinkle on some ground cinnamon.
Make sure to use baking soda and not baking powder. Baking powder causes the protein-packed zucchini bread to rise and then deflate whereas baking soda gives it a light, consistent texture.
Make it paleo: by subbing in cassava flour in a 1:1 ratio for baking flour.
Make zucchini muffins: by following the recipe exactly but baking for only 40 minutes.
Choosing Collagen Powder
It’s no surprise that this zucchini bread is made with collagen powder!
All the protein without the bloat.
I use collagen powder for amping up protein and boosting gut health.
Honestly, as a busy mom collagen powder just makes it easy to eat more protein and not feel like I’m living off chicken and eggs.
And more protein means more energy, more natural beauty, and feeling your BEST.
Plus, in recipes like this, you can sneak protein into your kids as it’s one of the purest sources.
I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it.
Grab some collagen powder and use code mamabear10 to save some money.
Unleash Your Energy
The ultimate roundup of high-protein snack recipes for hectic lifestyles.
Trying to lose weight postpartum and not feel ravenous was frustrating with my first.
It took a whole other pregnancy for me to realize that eating more protein was the “secret” solution.
Unfortunately, living off eggs and chicken breasts sucked after a while.
The solution? I started creating high-protein recipes that tasted more like dessert to help boost my intake.
Say goodbye to mid-day slumps, slow metabolism, and constantly feeling hungry.
I gave the protein bars to a friend of mine with a gluten allergy; I usually can't give her the food I make so I saved these for her. She absolutely loved them, she said most of the protein bars she eats are way too dry but these were great! - Ste
They’re the secret to helping you stay energized, enjoy what you eat, and meet your goals.
Plus, a two-day meal plan to show you how to eat over 100 grams of protein per day.. and not hate food. This is what I have all my clients start with.
Frequently Asked Questions About Zucchini Bread
This bread is best stored in a sealed container in the fridge and will last 4-6 days. Though you can eat it chilled, it tastes even better just slightly warmed up or left to sit at room temperature.
The zucchini bread doesn’t thaw well so it is best stored in the fridge or made to eat.
Protein powder and collagen powder absorb very differently and are not interchangeable. Collagen powder is much better for baking because it leaves baked goods with a “light” feeling whereas protein powder will make them dense. For this chocolate protein zucchini bread, vanilla protein powder cannot be used.
Other High Protein, Dairy & Gluten-Free Recipes You'll love
- Peanut butter protein cups
- Collagen protein donuts
- Double chocolate baked protein oats
- Flourless protein brownies
- Overnight cookie dough protein oats
- Cookies and cream protein shake
- Peanut butter and jam protein balls
- Chocolate chip protein powder muffins
- High protein pancakes
- Yogurt protein pancakes
- Chocolate protein fluff
- Easy, no-bake vanilla protein bar
- High protein snack recipes
Chocolate Protein Zucchini Bread
- Preheat to 350 degrees Fahrenheit.
- Place the shredded zucchini into a strainer.
- Mix together the dry ingredients except for chocolate chips.
- One by one, add in the wet ingredients and mix well.
- Fold in the zucchini and the chocolate chips.
- Portion into an 8x4 lined loaf pan. Top with extra chocolate chips if using.
- Bake for 50 minutes.
- Turn off the oven and let cool for 30 minutes before removing.
- You want to drain any extra water out of the zucchini. Otherwise, the bread will end up a bit “wet”. Place the shredded zucchini in a strainer and let sit for 5 minutes. Then, press it down to get any extra water out.
- Make sure to use a silicone baking pan, or line your tin pan with parchment paper. Otherwise, the dairy-free zucchini bread is hard to take out.
- You can top the bread with extra chocolate chips if you wish, or sprinkle on some ground cinnamon before baking.
- Avocado oil works best in the recipe but melted coconut oil can be used. Just know that it changes the texture slightly.
- Enjoy the zucchini bread as is, with some dairy-free butter, or even topped with peanut butter!
Nutrition values are estimates only, using online calculators. Please verify using your own data"