Chocolate Chip Zucchini Bread Protein Balls
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These zucchini bread protein balls taste like a slice of chocolate chip zucchini bread in no-bake snack form. They’re lightly spiced, naturally sweetened, pack 5g of protein each and come together in minutes.
I’ve been on a bit of a protein ball kick lately, basically turning some of my favorite desserts into easy, no-bake snacks. It started with my banana bread protein balls, then carrot cake protein balls, and of course strawberry shortcake protein balls. And now we’re adding zucchini bread protein balls to the lineup.
They have that same cozy zucchini bread flavor you get in my healthy zucchini bread, but in a soft, no-bake version that’s perfect for meal prep and keeping in the fridge for an easy snack all week.
Table of Contents
Why I Love These Zucchini Protein Balls
- No baking required: Just mix everything together, roll into balls and you’re done. No oven needed!
- Simple ingredients: You only need a handful of pantry staples like oats, almond butter and protein powder.
- Protein-packed: Each bite has about 5g of protein, which makes these way more satisfying than your average snack.
- Great for meal prep: Just like with all my protein balls this recipe is great for meal prep. Make a batch and keep them in the fridge or freezer for an easy grab-and-go snack all week.
Ingredients Needed
- quick oats – I’ve been loving quick oats for protein balls lately because they give these a softer, more dough-like texture and help everything stick together better. That said, rolled oats will work, but the texture will be a bit chewier.
- almond butter – adds richness and helps hold everything together. A drippy, natural almond butter works best so the mixture doesn’t get too dry. Peanut butter will give a slightly bolder flavor, while cashew butter is a bit milder and softer, but both work well. Just make sure whatever nut butter you use is smooth and drippy for the best consistency.
- maple syrup – lightly sweetens the balls and adds moisture. It also helps create that soft, dough-like consistency.
- protein powder – boosts the protein and adds flavor. I used Truvani vanilla whey protein powder, but any whey-based vanilla protein powder should work well.
- zucchini – the star of the show! It adds moisture and gives these protein balls a soft, almost cake-like texture. Make sure you squeeze out as much liquid as possible so the mixture isn’t too wet.
- mini chocolate chips – chocolate + zucchini just works. I love it in my zucchini brownies and flourless zucchini muffins, so these were a must.
Find the full ingredient list with measurements in the recipe card below.
How to Make Zucchini Bread Protein Balls
Step 1: Add all the ingredients to a large mixing bowl. Stir together until a thick dough forms.
Step 2: Scoop and roll the dough into bite-sized balls (about 1 tablespoon each). Place on a parchment-lined baking sheet and place in the fridge for 30 minutes to firm up or enjoy right away.
Brittany’s Recipe Tips
- Squeeze the zucchini really well: This is key. Too much moisture will make the mixture too soft. Use a paper towel or clean kitchen towel and squeeze until almost no liquid comes out.
- Adjust as you mix: Depending on your protein powder and almond butter, the texture may vary. If it’s too dry, add a splash of milk or water. If it’s too wet, add a few more oats.
- Let them chill: They hold together right away, but 20 to 30 minutes in the fridge helps them firm up and improves the texture.
- Use a whey-based protein powder: Whey blends smoothly and gives you that soft, dough-like texture. Plant-based options tend to be drier and more crumbly.
- Use a cookie scoop: Makes portioning quick and keeps the balls nice and even.
How to Store
Refrigerator: Store the protein balls in an airtight container in the fridge for up to 1 week. They actually taste even better after a day or two once the flavors have had time to meld.
Freezer: These freeze really well. Place them in a single layer on a parchment-lined baking sheet and freeze for about 1 hour, then transfer to a freezer-safe bag or container and store for up to 3 months. Let them sit at room temperature for a few minutes before eating.
Frequently Asked Questions
You can, but the texture will be slightly chewier and the dough may not come together as smoothly. For best results, stick with quick oats. If you only have rolled oats, pulse them a few times in a blender or food processor first.
Yes. You can replace the protein powder with additional oats or almond flour to make up the volume. Just keep in mind the protein content will be lower and the flavor may be slightly less sweet.
The most common reason is too much moisture from the zucchini. Make sure you squeeze it really well before adding it to the bowl. If the mixture is still too wet, add oats or protein powder 1 tablespoon at a time until it comes together.
More No-Bake Snacks
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Zucchini Bread Protein Balls
Ingredients
- 1 cup quick oats
- ½ cup almond butter
- ½ cup vanilla whey protein powder
- ¼ cup maple syrup
- ¼ cup finely shredded zucchini, squeezed dry
- ¼ cup mini chocolate chips
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract
Instructions
- Place shredded zucchini in a clean towel or paper towels and squeeze out as much moisture as possible. This helps the balls hold together.¼ cup finely shredded zucchini
- In a large mixing bowl add all the ingredients. Using a wooden spoon or spatula mix to combine until a thick dough forms.1 cup quick oats, ½ cup almond butter, ½ cup vanilla whey protein powder, ¼ cup maple syrup, ¼ cup mini chocolate chips, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon sea salt, ¼ teaspoon vanilla extract
- Scoop and roll the dough into bite-sized balls (about 1 Tablespoon each). Place on a parchment-lined baking sheet. Enjoy right away or pop in the fridge for 30 minutes to firm up before eating.
Notes
- Use a drippy nut butter: Almond butter works great, but peanut butter (stronger flavor) or cashew butter (milder, softer) will also work. Just make sure it’s smooth and runny.
- Protein powder matters: I recommend a whey-based protein powder for the best texture. Plant-based protein powders tend to absorb more liquid and can make the mixture dry and crumbly. If using a plant-based protein powder, you’ll likely need to add some milk or water to the mixture to help the dough form.
- Adjust as needed: If the dough feels too wet, add a bit more oats or protein powder. If it’s too dry, add a splash of milk or water.
- Storage: Store in the fridge for up to 1 week or freeze for up to 3 months for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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