Moist, rich, and packed with goodness, this recipe is perfect for a post-workout snack, a healthy dessert, or even a quick breakfast. It’s boosted with protein powder for that extra muscle-friendly punch.
Ingredients
- 1 cup shredded zucchini (squeeze out excess water)
- 1 cup whole wheat flour (or almond flour for gluten-free)
- ½ cup unsweetened cocoa powder
- 1 scoop High Whey Chocolate Cake
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 2 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup Greek yogurt (or coconut yogurt for dairy-free)
- ¼ cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips (optional but recommended)
Preparation
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
- In a large bowl, whisk together the flour, cocoa powder, protein powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat the eggs, then mix in maple syrup, Greek yogurt, coconut oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients. Stir just until combined — don’t overmix!
- Gently fold in the shredded zucchini and chocolate chips.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for about 40–45 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This Chocolate Protein Zucchini Bread is soft, chocolatey, and perfectly guilt-free — the ultimate treat that tastes like dessert but fuels like a protein bar!
Perfect to keep in the fridge for a quick grab-and-go snack, or to impress your friends at summer gatherings.
Pro tip: Add a little almond butter or Greek yogurt on top for an even bigger protein boost!
