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high-protein-vegan-zucchini-banana-bread

high protein banana zucchini bread recipe vegan

Moist and chocolatey high protein banana zucchini bread recipe that’s vegan, refined-sugar-free, and perfect for meal prep. Made with maple syrup, oat flour, and fresh zucchini for the best texture and flavor.
2.88 from 8 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course bread, Snack
Cuisine American
Servings 4

Ingredients
  

Wet Ingredients

  • 3 overripe bananas about 1 ½ cups – Naturally sweet, soft, and perfect for binding.
  • 1 cup grated zucchini – Use a box grater then press with paper towels to remove excess moisture for the best texture.
  • ¼ cup Vegan butter melted – Gives richness without overpowering flavor.
  • 1 teaspoon vanilla extract – Boosts the overall aroma and warmth.
  • ½ cup non-dairy milk room temperature – Almond, soy, or oat milk works well.

Dry Ingredients

  • 2 cup purpose flour – Classic structure-building flour.
  • ½ cup vegan protein powder – Boosts protein while helping the loaf stay satisfying.
  • ½ cup coconut sugar – Adds caramel-like sweetness with a lower glycemic index.
  • 1 teaspoon baking soda – One of the key leavening agents for rise.
  • ½ teaspoon salt – Balances and enhances sweetness.
  • 1 teaspoon cinnamon – Adds cozy spice notes.
  • ½ cup chocolate chips – Optional but highly recommended for indulgence.

Instructions
 

  • Grate zucchini using a box grater and squeeze out excess moisture with paper towels. Set aside.
  • Preheat to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper for easy removal. Lightly grease the sides.
  • In a large bowl, mash overripe bananas until mostly smooth. Whisk in maple syrup, melted coconut oil, vanilla extract, and non-dairy milk until combined.
  • In a separate bowl, whisk together purpose flour, oat flour, almond flour, vegan protein powder, coconut sugar, baking soda, salt, and cinnamon.
  • Add dry ingredients to wet ingredients, folding gently until almost combined. Do not overmix.
  • Fold in grated zucchini and most of the chocolate chips (reserve some for topping).
  • Bake
  • Pour batter into the prepared pan. Sprinkle remaining chocolate chips on top. Bake for 50–55 minutes, checking at the minute mark to ensure a toothpick comes out clean.
  • Let the entire loaf rest in the pan for 10 minutes, then transfer to a wire rack to let the bread cool completely before slicing into thick slices.
Keyword banana bread, zucchini bread