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

25 Mar Chocolate, Raspberry and Coconut Protein Loaf

Posted at 19:24h in by

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

AuthorMaxine SchuilingCategory, , , , DifficultyBeginner
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
 ⅓ 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
 ⅓ 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
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