Description
A high-protein, low-sugar chocolate zucchini bread made with whey protein powder, applesauce, and pumpkin. Moist, rich, and great for post-workout snacks or healthy indulgences.
Ingredients
Scale
- 2/3 cup chocolate whey blend protein powder
- 1/2 cup oat flour or gluten-free baking flour
- 6 tbsp calorie-free sweetener (like stevia or erythritol)
- 1/4 cup unsweetened cocoa powder (Dutch-process or dark)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt (optional)
- 1 cup finely grated zucchini (about 2 small)
- 1/4 cup unsweetened applesauce
- 1/4 cup 100% pure pumpkin puree
- 1/3 cup egg whites (or 3 large)
- 1/2 tsp vanilla extract
- 3 tbsp mini chocolate chips (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together the dry ingredients: protein powder, flour, sweetener, cocoa powder, baking powder, baking soda, and salt.
- Finely grate the zucchini and squeeze out as much excess water as possible.
- In a separate bowl, mix together the zucchini, applesauce, pumpkin puree, egg whites, and vanilla extract.
- Combine the wet and dry mixtures, stirring just until fully incorporated.
- Fold in mini chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out slightly moist but not wet.
- Let cool in the pan for 10–15 minutes before slicing.
Notes
This bread keeps well in the fridge for up to 5 days or can be frozen for up to 3 months. Use high-quality whey protein for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg