Ingredients

  • 2 cups whole-wheat flour
  • 1/2 cup Orgain Creamy Chocolate Fudge Protein Powder
  • 1/2 cup cocoa powder
  • 2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 extra-large eggs
  • 1/2 cup grass-fed unsalted butter
  • 1/4 cup coconut oil
  • 1/4 cup applesauce
  • 1 1/2 cup coconut sugar
  • 2 tsp. pure vanilla extract
  • 3 cups shredded zucchini
  • 1 cup semi-sweet chocolate chips (optional)

45 Mins

16 Servings

249 Calories

Instructions

45 Mins

16 Servings

249 Calories

  • 1. Preheat oven to 350 degrees. Grease and flour a bundt pan or two large bread loaf pans.
  • 2. Mix all dry ingredients together in a stand mixer. Add eggs. Melt butter and coconut oil, cool and add to mixture, along with the rest of the ingredients. Mix on low just until incorporated.
  • 3. Pour into pans and smooth tops. Bake 45-50 minutes, until a toothpick comes out almost clean. Let bread cool in pan for 10 minutes; move to a cooling rack to finish cooling.

More Information

Who doesn't love chocolate zucchini bread? This recipe incorporates clean protein, whole wheat, and that all important freshly grated zucchini for a moist treat with a healthy, wholesome kick. 

COMMENTS

  • I made this for Valentine"s Day and it was delicious! It tasted more like chocolate cake than bread. My son loved it. You can’t taste the zucchini, but it does add moisture and nutrition to the recipe. Neither of us are big zucchini fans so I love finding ways to get it into our diet. Yum! I’ll definitely make it again!

    Dalia

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Chocolate Protein Zucchini Bread Recipe

Ingredients

  • 2 cups whole-wheat flour
  • 1/2 cup Orgain Creamy Chocolate Fudge Protein Powder
  • 1/2 cup cocoa powder
  • 2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 extra-large eggs
  • 1/2 cup grass-fed unsalted butter
  • 1/4 cup coconut oil
  • 1/4 cup applesauce
  • 1 1/2 cup coconut sugar
  • 2 tsp. pure vanilla extract
  • 3 cups shredded zucchini
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

45 Mins

16 Servings

249 Calories

  • 1. Preheat oven to 350 degrees. Grease and flour a bundt pan or two large bread loaf pans.
  • 2. Mix all dry ingredients together in a stand mixer. Add eggs. Melt butter and coconut oil, cool and add to mixture, along with the rest of the ingredients. Mix on low just until incorporated.
  • 3. Pour into pans and smooth tops. Bake 45-50 minutes, until a toothpick comes out almost clean. Let bread cool in pan for 10 minutes; move to a cooling rack to finish cooling.