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BOOST Just Protein Zucchini Bake

The addition of zucchini makes this loaf moist and flavourful. It’s a great snack for your after-morning workout – or anytime.
Prep time:
Cook time:
Total time:
Servings: 12 servings of 1 slice each
Skill level: Beginner

What you need

1 1/4 cups (300 ml) All-purpose flour
1/2 cup (125 ml) Whole wheat flour
3/4 cup (175 ml) Packed brown sugar
1 tsp (5 ml) Baking powder
1/2 tsp (2 ml) Baking soda
1 tsp (5 ml) Ground cinnamon
1/2 tsp (2 ml) Ground allspice
1/4 tsp (1 ml) salt
3 Eggs
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) plain Greek yogurt
1 tsp (5 ml) vanilla extract
1 1/2 cups (375 ml) grated zucchini
3/4 cup (175 ml) chopped dates

How to prepare


Preheat oven to 350°F (180°C). Grease or line 9- x 5–inch (1.5 L) loaf pan with enough parchment paper to overhang sides.

In large bowl, whisk together all-purpose flour, whole wheat flour, sugar, protein powder, baking powder, baking soda, cinnamon, allspice and salt.

In separate bowl, whisk together eggs, canola oil, yogurt and vanilla; stir into flour mixture just until blended.

Fold in zucchini and dates; scrape into prepared pan.

Bake for 50 to 55 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes.

Transfer to rack; let cool completely.



Store in airtight container for up to 1 week or freeze for up to 1 month.

Nutrition Information

Per 1/12 of loaf

% DV




11 g

Saturated Fat

1 g


45 mg


160 mg


36 g


2 g


21 g


6 g