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Chocolate, Raspberry and Coconut Protein Loaf

Yields1 ServingPrep 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).