When summer blesses every garden, farmers market, and grocery store with an abundance of zucchini – stock up!

Zucchini is one of my favorite vegetables in the summertime – simply because of its versatility! Zucchini is delicious frozen and added to thick smoothies and smoothie bowls, turned into zucchini cakes, spiralized into noodles, baked into breads and muffins, grilled, baked, roasted, and added to salads. There are truly so, so, so many delicious ways to enjoy this summer squash.

Besides being crazy abundant and crazy versatile, zucchini is quite the nutritious veg. Naturally rich in water and fiber, zucchini is also a good source of B vitamins, vitamin C, potassium, and vitamin K. Zucchini and other varieties of summer squash, are also packed with antioxidants noted to reduce inflammation and free radical damage including beta- and alpha-carotenes, lutein, and zeaxanthin.

Protein Powder Power

Instead of using flour in this zucchini bread recipe, I’ve used protein powder to make a flourless and grain-free loaf. Protein powder – say what?! Believe it or not, protein powder is an easy swap for flours in baked goods and can be used in pancakes, cookies, waffles, and so much more. It’s also a delicious way to add a boost of amino acids into sweet treats, without compensating on flavor or texture.

When it comes to protein powders, however, know that not all are created equally. Many protein powders are sweetened out the wazoo and filled with artificial ingredients, colors, fillers, and flavors, which is not an ideal way to provide your body with quality amino acids. Not to mention, common protein powders often contain common allergens like whey, egg, and soy, which can provoke inflammation. Ugh.

Introducing a better option. I recently discovered Ora Organic’s plant-based protein powder, and I’m so impressed by the quality, flavor, and ingredients of the brand – so I had to share them with you!

Ora Organic’s protein powder is made with a blend of pea, hemp, and rice protein as well as other superstar ingredients including sprouted amaranth, sprouted quinoa, and a variety of fruits and vegetables including broccoli, blackberry, coconut, Jerusalem artichoke, kale, and more. Ora Organic is also certified organic and free from dairy, gluten, soy, GMOs, peanuts, tree nuts, added sugars, filler ingredients, artificial flavors, colors, sweeteners, and preservatives. It’s basically as close as you can get to a whole food based protein powder, which I love.

In this zucchini bread recipe, Ora Organic’s vanilla protein powder provides the perfect texture for baking. It’s mixed with shredded zucchini, peanut butter, eggs, maple syrup, dark chocolate chips, and nuts to make a simply easy, and simply delicious loaf of protein-filled goodness. I know you’ll love it!

P.S. If you want to try Ora Organic, use the code vegukate10 at checkout for a little discount! Yay!

Creamy peanut butter + nutrient-packed zucchini + protein powder + healthy fat-filled eggs + dark chocolate chips + nuts = a deliciously healthy loaf of zucchini bread. Yum!

Flourless Peanut Butter and Chocolate Chip Zucchini Bread

Makes 1 Loaf

1 cup shredded packed zucchini (about 1 medium zucchini)
1 cup creamy and runny unsalted peanut butter
2 Tablespoons maple syrup
2 eggs
½ cup vanilla protein powder, I used Ora Organic vanilla protein powder
1 tsp baking soda
½ tsp cinnamon
½ tsp sea salt
½ cup dark chocolate chips
½ cup chopped pecans or walnuts

Directions

Preheat oven to 350 degrees Fahrenheit.

Using a box grater, shred zucchini. Place shredded zucchini in a clean dishtowel and squeeze out all excess water. Treat the zucchini as if you were squeezing almond milk from almonds – a lot of water should come out! After you’ve squeezed out as much water as possible from the zucchini, set aside.

Mix together creamy peanut butter, maple syrup, and eggs until combined. Add zucchini and mix until combined. Stir in vanilla protein powder, baking soda, cinnamon, and sea salt until well combined and thick.

Fold in dark chocolate chips and nuts, reserving a few tablespoons of each to garnish the top of the loaf.

Pour zucchini bread batter into parchment paper lined (or coconut oil greased) loaf tin. Sprinkle the excess dark chocolate chips and nuts on top.

Bake zucchini bread for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove zucchini bread from loaf tin and let cool slightly before cutting.

Enjoy zucchini bread with a spread of peanut butter overtop – Yum! Leftover loaf will keep refrigerated for up to five days.

Notes:

-Recipe adapted from Ambitious Kitchen

-Disclaimer: I was sent product by Ora Organic to review + try. All opinions and words are my own – Ora Organic is awesome and their vanilla protein powder is top notch. Thank you for supporting brands who support Vegukate!