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Chocolate Zucchini Bread + Protein

Jodi Robinson

Use up the zucchini you have left over from the summer and fall months in this decadent and hearty chocolate loaf. The protein powder helps to keep you satiated for hours.

*Note: Hemp Yeah protein powder sponsored by Manitoba Harvest.

Total time: 1 hour 20 minutes

Makes 12-14 servings 

Ingredients

  • ¼ cup olive or canola oil

  • 3/4 cup brown sugar, packed

  • 2 large eggs

  • ½ cup plain Greek yogurt

  • 1 teaspoon vanilla extract

  • 2 cups all purpose flour

  • 1/3 cup chocolate HEMP Yeah protein powder (this is what gives the chocolate flavor, so don’t miss out!)

  • 3/4 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 tbsp cinnamon

  • 1/2 teaspoon espresso powder or instant coffee (optional)

  • 2 cups shredded zucchini (from 2 medium zucchini)

  • 1 cup semi-sweet chocolate chips 

Instructions

  1. Preheat the oven to 350 F degrees and grease two 8-1/2 x 4-1/2-inch loaf pans with nonstick cooking spray.

  2. Mix brown sugar with oil until completely smooth. Add the eggs, Greek yogurt and vanilla and stir until incorporated.

  3. Whisk together the flour, protein powder, salt, baking powder, baking soda, cinnamon and instant coffee (if using) in a medium bowl. Add to the oil-sugar mixture and stir until well combined. It will be very thick.

  4. Stir in the shredded zucchini and chocolate chips.

  5. Spoon the batter evenly into each of the prepared loaf pans and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Tip: this bread can be frozen for up to three months!

Recipe created by Amanda Hamel, RD

 

Click here for a printable PDF version of this recipe.

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