Chocolate, Raspberry and Coconut Protein Loaf - Sugarfree Sundays
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Chocolate, Raspberry and Coconut Protein Loaf

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 and Coconut Protein Loaf

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
Wet
 175 g raw zucchini (about 2 medium sized ones)
 100 g plain cottage cheese (can sub yogurt)
 6 egg whites
 1 whole egg
 60 g banana (about half)
 14 g coconut oil (1 tbsp, liquid)
 1 tbsp vanilla extract
 1 tsp coconut extract (optional)
 1 tbsp stevia drops
Dry
 60 g vanilla pea protein powder
 80 g GF oat flour (I just blended some normal oats, can sub buckwheat or quinoa flour)
 30 g desiccated coconut
 50 g whey protein (I used unflavoured but any will do)
 5 g psyllium husk
 1 tsp baking powder
  tsp salt
Filling
 50 g chopped up sugar free chocolate
 80 g raspeberries
1

Mix dry ingredients in a bowl.

2

Blend wet ingredients together (excluding the raspberries). Pour the wet ingredients into the dry bowl, mix until well combined.

3

Stir in the raspberries and chopped up chocolate.

4

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).

Ingredients

Wet
 175 g raw zucchini (about 2 medium sized ones)
 100 g plain cottage cheese (can sub yogurt)
 6 egg whites
 1 whole egg
 60 g banana (about half)
 14 g coconut oil (1 tbsp, liquid)
 1 tbsp vanilla extract
 1 tsp coconut extract (optional)
 1 tbsp stevia drops
Dry
 60 g vanilla pea protein powder
 80 g GF oat flour (I just blended some normal oats, can sub buckwheat or quinoa flour)
 30 g desiccated coconut
 50 g whey protein (I used unflavoured but any will do)
 5 g psyllium husk
 1 tsp baking powder
  tsp salt
Filling
 50 g chopped up sugar free chocolate
 80 g raspeberries

Directions

1

Mix dry ingredients in a bowl.

2

Blend wet ingredients together (excluding the raspberries). Pour the wet ingredients into the dry bowl, mix until well combined.

3

Stir in the raspberries and chopped up chocolate.

4

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).

Chocolate, Raspberry and Coconut Protein Loaf