Ingredients
Scale
- 1 ½ cups grated zucchini (tightly packed)
- 2 large eggs
- ½ cup unsweetened applesauce or Greek yogurt
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup oat flour (or all-purpose flour)
- 2 scoops (approx. 60g) chocolate protein powder
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick spray or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is crucial to prevent the bread from becoming soggy.
- In a large mixing bowl, whisk together the eggs, applesauce (or Greek yogurt), maple syrup, and vanilla extract until the mixture is smooth and well combined.
- In a separate medium bowl, sift together the oat flour, chocolate protein powder, cocoa powder, baking soda, baking powder, and salt. Stir gently to ensure there are no large clumps of protein powder.
- Gradually add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Fold in the squeezed zucchini and half of the chocolate chips. Do not overmix, as this can make the protein bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips over the surface. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove the pan from the oven and let it cool for at least 15 minutes. Lift the bread out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
- Cook Time: 65 minutes