High Protein Chocolate Zucchini Bread
Elevate your snacking game with this High Protein Chocolate Zucchini Bread, a guilt-free indulgence that combines rich chocolate flavor with a nutritious twist. Packed with vanilla protein powder, Greek yogurt, and nutrient-dense zucchini, this moist and satisfying loaf is the perfect balance of wholesome ingredients and decadent taste. Ideal for post-workout fuel or a healthy treat any time of day, it’s made with whole wheat flour, unsweetened cocoa, and naturally sweetened with honey for maximum flavor without refined sugar. Dark chocolate chips add bursts of richness, while warm cinnamon enhances the depth of the cocoa. Quick to prepare in just 15 minutes, this recipe yields a hearty yet light bread that’s perfect for slicing and sharing. Enjoy the ultimate fusion of health and indulgence with this protein-packed zucchini bread!
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Recipe Information
Ingredients
- 1 cup grated Zucchini
- 1 cup Whole wheat flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 scoops Vanilla protein powder
- 2 Large eggs
- 0.5 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Almond milk
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
Grate the zucchini using a large holed grater. Measure 1 cup of grated zucchini and set aside. If the zucchini is too watery, gently squeeze out some of the excess moisture.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and vanilla protein powder until well combined.
In a separate bowl, beat the eggs lightly. Add Greek yogurt, honey, vanilla extract, and almond milk, mixing until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated zucchini and dark chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 170.3 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1014 mg | 78% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3975 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
