Protein Zucchini Bread

Preheat oven to 325°F. Grease a 9x5 loaf pan or line it with parchment paper.

Grate the zucchini, then gently squeeze out some moisture with a paper towel or clean towel. Don’t make it completely dry.

In a large bowl, whisk together honey, olive oil, water, eggs, skim milk, and vanilla.

Add baking soda, cinnamon, nutmeg, and salt. Whisk again.

Stir in the grated zucchini.

Add the whole wheat flour and protein powder. Stir gently until just combined. Don’t overmix. The batter will be thicker because of the whey.

If the batter looks super thick or dry, add 2–4 tbsp extra skim milk or water.

Pour into the loaf pan. Sprinkle cinnamon on top and swirl with a knife if you want.

Bake for about 50–60 minutes, or until a toothpick comes out mostly clean. Start checking around 50 minutes because protein powder can dry out faster.

Let it cool in the pan for 10–15 minutes, then transfer to a wire rack before slicing.