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Gluten Free Zucchini Protein Bread Recipe (Dairy Free)


A little teaser from yesterday’s Nike Free 3.0 Flyknit Launch yesterday!

nike free 3 flyknit force of nature chicago nike free 3 flyknit suzlyfeSuch a cool event, love the shoes (seriously), and can’t wait to tell you about it! I’m also mildly obsessed with the picture looking down… #nofilter whaaaaaaaaaaat

I’m glad to see you all back here after a peek inside my brain! We are all such complex people, way more so than we often give ourselves credit for, so I hope that you all enjoyed finding out a bit more of my facets. I’d love to learn more about you all as well! But for now, let’s relax, take a load off, and make our houses smell fabulous while fueling our bodies for the win.

Thank you to Kierston, The Foodies, and Heather!

Happy Friday! And Happy Easter and Passover, for those concerned! Either way, I have a treat for you following up on last week’s Healthy Zucchini Bread (Gluten Free and Dairy Free). I wish I could just post that recipe again as well for my favorites for the week! Both it and this new iteration are lonnnnng gone (well, except for the pieces in my freezer!).

zucchini bread recipe gluten free dairy free suzlyfe

And don’t forget, two of you will win a Jessica’s Natural Foods Prize Pack of my and Alex’s favorite granola (gluten free, non-GMO) and the new Flavored syrups (gluten free, organic). For a full review of the goodness, check back on the previous post, but feel free to enter the giveaway (ending April 7th!) on either that or this post. 

If you a) can’t wait to try out what I am certain will become one of your favorite foods ever or b) live outside the main 48 states, use the code SUZLYFE when ordering directly from Jessica’s for $5 off (dude, that is a bag of free granola!!! What do you have to lose?) now through 4/15. Because, let’s face it, the party stops with Tax Day, lol

Granola makes everything better...

Granola makes everything better…

Gluten Free, Dairy Free Zucchini Protein Bread

protein zucchini bread gluten dairy free suzlyfe

This recipe results in a more “cake” like texture than bread: moist, satisfying, and delicious loaf of natural, gluten free, dairy free, goodness ready for you at any time of day. Warmed or just from the fridge, plain or slathered with nut butter. By itself or part of a meal! Alex even enjoyed a slice of it and a slice of the original alongside a salmon filet and green beans the other night for dinner! Maybe pair it with a Daily Serving juice… just saying 😉

Meanwhile, I toasted mine and had with it with ice cream. Priorities, people. But honestly? Also balance–this has only the natural sugar and sweetness from the syrup, which was made by Jessica for her daughter–you know that she isn’t going to put anything unnecessary in there! 

I so hope that you will try out and enjoy this recipe. Additional bonus? Like my peach yogurt protein cake (and Thin Mints, natch), this zucchini bread freezes well–have currently have the second loaf presliced in my freezer so that it is always ready to go!

Gluten Free Zucchini Protein Bread (Dairy Free)
Yields 2
Gluten Free, Dairy Free, all natural zucchini bread packed with protein and the perfect fuel for your healthy life. Features Jessica's Organic Vanilla Syrup!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 30 min
  1. 1 zucchini, raw (to yield 2 cups shredded zucchini)
Dry Ingredients
  1. 120 g (about 1 cups) Gluten Free All Purpose Flour (for non-gluten free, I recommend Whole Wheat Pastry Flour)
  2. 100 g (about 1 cup) Dairy and Gluten Free Vanilla Protein Powder (I suggest Skoop B-Strong Viva-Vanilla
  3. 2/3 tsp baking powder
  4. 2/3 tsp baking soda
  5. 2/3 tsp cinnamon
  6. 1/2 tsp salt
  7. 1/3 cup chopped toasted nuts (optional)
Wet Ingredients
  1. 4 eggs whites, beaten (or 1 egg + 2 whites)
  2. 1/2 banana, mashed
  3. 1/4 cup Jessica's Natural Foods Organic Vanilla Syrup
  4. 1/3 cup Unsweetened Vanilla Almond Milk (may need a little more or less, depending on consistency of batter)
  1. Shred the zucchini in a food processor, and then put into a colander/strainer and let sit for about 30 minutes (or longer) to dry some.
  2. Preheat oven to 350-365, depending on your oven. Line 2 mini loaf pans (or 1 large loaf pan) with parchment paper and then spray with cooking spray.
  3. In separate bowls, mix dry ingredients and wet ingredients. Add wet to dry, start to mix, and then incorporate shredded zucchini. Allocate into pans and cook 35-45 minutes, depending on your oven and temp, making sure to rotate after about 25 minutes. Done when toothpick removes cleanly (some moisture may be apparent).
  1. To even further increase the nuttyness and texture, sub some of the flour with oats!
  2. If you don't have any of Jessica's syrup (SAD FACE), I would suggest 1 TBSP vanilla and 1/4 cup agave syrup or sweetener of choice.
  3. For one loaf, just half, for more, increase as necessary!
  4. This is a denser, more cake-like bread, but absolutely fantastic!
Adapted from Jill's Mamma Mia
Adapted from Jill's Mamma Mia
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What are you cooking up this weekend? 

If you are celebrating, are you bringing anything to the table? Any fun family recipes to link to?

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