If you’re looking for a fresh way to use up summer zucchini, this Superfood Zucchini Bread is about to be your new favorite bake. It’s light, moist, and topped with a tangy lemon glaze that gives every slice a refreshing zing.
The best part? This isn’t just any zucchini bread—it’s boosted with Ground-Based Nutrition’s Vanilla Superfood Protein, adding plant-based protein and superfoods to a classic comfort food. Whether you’re enjoying it for breakfast, an afternoon snack, or a healthier dessert, this recipe makes it easy to satisfy your sweet tooth while staying aligned with your wellness goals.
Traditional zucchini bread is delicious but not always filling. By adding a scoop of Superfood Protein (Vanilla), you give this recipe:
Extra staying power – plant-based protein helps keep you satisfied.
Nutrient density – with organic greens, fruits, and superfoods blended in.
Balanced flavor – the creamy vanilla pairs perfectly with lemon zest and zucchini.
It’s the ultimate way to turn a treat into a nourishing option you can feel good about.
3 cups zucchini (about 1–2 medium), grated
½ cup vegetable oil (plus extra for greasing)
2 free-range eggs
½ cup white granulated sugar
Zest and juice of 1 lemon
2 ½ cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¾ cup powdered sugar
1 tablespoon lemon juice
Extra lemon zest, to decorate
Preheat oven to 350°F. Grease a 2lb loaf tin and line with parchment paper.
Coarsely grate zucchini (skin on), then lightly squeeze in a clean tea towel to remove some moisture.
In a large bowl, whisk together oil, eggs, sugar, lemon zest, and juice until smooth. Stir in the zucchini.
Sift in flour, baking powder, baking soda, protein powder, and salt. Gently fold to combine.
Pour batter into prepared tin. Bake 70–75 minutes, or until a toothpick comes out clean. Cool completely in the tin.
For the glaze: mix powdered sugar and lemon juice until smooth. Drizzle over cooled bread and sprinkle with lemon zest.
Don’t skip the squeeze: Zucchini holds a lot of water. Removing some ensures your bread isn’t soggy.
Let it cool fully: This loaf sets as it cools—slice too early, and it may crumble.
Make it your own: Add walnuts, poppy seeds, or blueberries for extra flavor and texture.
This zucchini bread proves that baked goods can be both comforting and nourishing. By swapping in Ground-Based Nutrition Superfood Protein (Vanilla), you get the indulgent flavor of classic zucchini bread with an added boost of protein and nutrients.
So next time you’re craving a sweet, citrusy treat, whip up this protein-packed zucchini bread—your body (and your taste buds) will thank you.
👉 Ready to bake with us? Stock up on Superfood Protein (Vanilla) to add a plant-powered boost to your favorite recipes.
Tabatha Buessing
Author