Chocolate, Raspberry and Coconut Protein Loaf

This must be the quickest and easiest thing I have ever baked.

I am all about protein loaves, this is not news to us. They are the perfect meal prep snack for the week and I grab a slice pre or post workout out, or as a little snack! They are always delish and satisfying. My go to is usually my bacon peanut butter one but I decided to mix things up with a new flavour combination this week!

I have made this loaf three times now. The first time with sugar free white chocolate, and other times with sugar free dark chocolate. Originally I intended for it to be with white chocolate, and I honestly think I do prefer that combo. But unfortunately I only took pics of the loaf where I used dark chocolate! Both still taste amaze though, I am just such a sucker for white chocolate.

This loaf comes out less dense than the bacon one, and I genuinely feel like I’m eating cake when I’m eating it. I actually debated whether to call this a loaf or a cake. I want to say its a sweet loaf, that would turn into a cake with a drizzle of healthy icing. I am envisioning a raspberry cream cheese drizzle, or perhaps a white chocolate one… anyway, feel free to get creative!

P.S. This recipe works great for muffins as well!

Chocolate Raspberry Coconut Loaf (high protein)

  • Servings: 10
  • Difficulty: easy
  • Print

Healthy, sweet loaf that is reminiscent of pleasant afternoon teas in the garden.

  • High protein -Gluten free – No added sugar


  • 175g raw zucchini (about 2 medium sized ones)
  • 100g plain cottage cheese (can sub yogurt)
  • 6 egg whites
  • 1 egg
  • 60g banana
  • 14g coconut oil (1 tbsp, liquid)
  • tbsp vanilla extract
  • coconut extract (optional)
  • Stevia drops (optional, can sub a different sweetener)
  • DRY
  • 60g vanilla pea protein
  • 80g GF oat flour (I just blended some normal oats, can sub buckwheat or quinoa flour)
  • 30g desiccated coconut
  • 50g whey protein (I used unflavoured but any will do)
  • 5g psyllium husk
  • 1 tbsp xylitol
  • 2 tsp baking powder
  • Pinch of salt

  • 50g chocolate (I used sugar free, white choc is highly recommended)
  • 80g raspberries


Mix dry ingredients in a bowl. Blend wet ingredients together (excluding the raspberries). Pour the wet ingredients into the dry bowl, mix until well combined. Stir in the raspberries and chopped up chocolate. Pour into a greased loaf tin, and bake at 180 degrees for 45-50 minutes, or until a knife comes out clean. (The baking time always varies for me with this loaf, depending on the tin I use, so just keep and eye out from 45 mins onwards).

One thought on “Chocolate, Raspberry and Coconut Protein Loaf

  1. alice says:

    What protein powder do you use? This look so goddamn delicious! Right now on UCT campus- rather starving but there is nothing healthy around:(


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