Protein Zucchini Bread: Moist, Low Sugar, High Protein

0 Preheat oven to 350°F and line an 8" x 4" loaf pan with parchment paper, leaving overhang on the long sides.
1 Finely shred the zucchini on a grater, then wrap it in a paper towel and squeeze out as much excess moisture as you can. Water left in the zucchini is water the loaf has to bake off, and it's a main cause of a sunken center.
2 In a large bowl, whisk the dry ingredients: flour, vanilla protein powder, unflavored protein powder, cinnamon, baking powder, baking soda and the orange zest if using.
3 In a small bowl, whisk together the Greek yogurt, applesauce, eggs, oil and vanilla extract.
4 Add the wet mix to the dry and gently fold until almost combined.
5 Add the zucchini and fold until just combined. The batter will be very thick. Do not over-mix — protein powder and the gluten in the flour will both toughen and make the bread dense.
6 Taste the batter. If it needs more sweetness, add a pinch of stevia or a tablespoon of honey or maple syrup.
7 Transfer the batter to the pan and spread it evenly. Sprinkle the turbinado sugar over the top.
8 Bake for 55-60 minutes, covering with a foil tent after 30 minutes. A toothpick or tester knife inserted into the center should come out dry. Try not to open the oven before the 45-minute mark.
9 Cool in the pan for 15 minutes, then lift out using the lining. Let the bread cool completely on a wire rack, about 40 minutes, before cutting into slices.