Protein Zucchini Bread

Who doesn't love bread? Sadly, the nutritional composition of most breads doesn't often suit our goals: too calorie dense, too many carbs, not enough protein, glycemic index is too high… This recipes is a great hypoallergenic bread alternative (gluten- and soy-free). It tastes good, is high in protein and micronutrients to support the athletic performance and a healthy life style.



- 300 g chickpea flour
- 150 g pea protein
- 15 g flax meal
- 100 g zucchini (or other veggies), finely sliced
- 150 g tomato sauce (or substitute with 2 tbsp. tomato paste + 1.5 tsp. oil)
- 2 tsp. baking powder
- 2 tsp. veggie broth powder
- Dried herbs & spices: 2 tsp. oregano, 1 tbsp. garlic powder, 1 tbsp. onion granules
- 1.5-2 cups water


  1. Mix all dry ingredients.

  2. Add tomato sauce (or the substitute) and water.

  3. Mix to obtain sticky dough.

  4. Wrap the mixture in a large baking paper sheet and press into a loaf pan.

  5. Top with zucchini slices

  6.  Bake for 30-45 min at 180C/ 350F

Gives 6 servings.

Approx. nutritional info per serving: kcal 294/C-33g/ P-33g/F-5g