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.
Crucial Ingredients
You’re going to need collagen powder for the protein-packed zucchini bread. This is what replaces vanilla protein powder to give the zucchini bread its high protein content (just like in this slow cooker banana bread).
Collagen is best known for improving your hair, skin, and nails, but it’s so much more than that. It’s actually the beneficial part of bone broth (don’t worry, it doesn’t taste like broth).
Learn more about the differences between collagen and bone broth.
I grab my collagen powder from Perfect Supplements because they source their collagen from pasture-raised cows.
Grab some collagen powder and use code mamabear10 to save some money.
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
Equipment
Ingredients
- 1.5 cups Gluten-free 1:1 Baking Flour
- ½ cup Collagen powder
- 2 Eggs
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1.5 cups Zucchini shredded
- ½ cup Cane sugar
- 2 tbs Cacao powder
- ¼ cup Mini chocolate chips plus more for topping
- ¼ cup Avocado oil
- 1 cup Almond milk
Instructions
- 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.
Video
Notes
- 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!
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby aka Mama Bear
Camilla
Sounds delicious! I will make this tonight. I love baking with zucchini and enjoy trying different recipes. Thanks for sharing!
fitasamamabear
Enjoy it!
Elena
Thank you for another delicious and healthy recipe!
fitasamamabear
Thanks for the kind words!
nancy
this zucchini bread is super moist and flavourful. I love that you added protein to it to keep it a bit more dense and filling!
fitasamamabear
Yeppers, protein is my jam:D
Emily
I love zucchini bread with chocolate chips! I especially love giving to my kids. They loved this recipe. Thanks!
fitasamamabear
My kids love it too! Such a huge win knowing that there are sneaky nutrients!
Sara Nelson
Was super impressed by how easy this was to make. I only had monk fruit sweetener on hand, so I subbed that in 1:1 for the sugar. Worked perfectly!
fitasamamabear
Ohh you're awesome, thanks for the substitution tip! Happy it worked so well!
Jennifer
Loved this healthified version! So delish!
fitasamamabear
Yay!
Rosanna Stevens
This was such a delicious way to use up the last of our homegrown zucchini (or courgette as we call it in the UK) - thank you!
fitasamamabear
Ahh homegrown is the best!!
Kris
This was so rich and moist and you would never guess that it's gluten-free! Can't wait to make it again!
fitasamamabear
Super happy you enjoyed it!