(or Choco-Z Oat-Prot Bread, as I call it) It feels a bit silly to be posting this now, as I have been enjoying it for nearly 2 weeks now, but luckily, you all are just in time 😀
After yesterday’s thought-heavy post (ps, if you haven’t read the responses and comments, you just gotta. Loved all the different perspectives!), I am coming at you with a straight shooting, no funny business (as much as that is possible with me) post for this amazingly indulgent but incredibly healthy bread/muffin/whathaveyou.
And the Healthy Skoop baking continues. I tell you what, guys, I really have found a protein powder love for baking purposes. From the easiest single serve protein cookies, to pancakes, to banana muffins, to triple chocolate muffins, and now for zucchini bread, this stuff is the bomb.com, as far as cooking applications are concerned. Here is my next creation!
Chocolate PB Zucchini Oat Protein Bread
- 70g (1/2 cup) Healthy Skoop B-Strong in Viva-vanilla (or preferred protein powder as you like. But remember that some recipes are more dense than others!)
- 54g (1/2 cup) Gluten Free Old Fashioned Rolled Oats
- 43g (1/3 cup) Whole Wheat Pastry Flour (or Gluten Free All Purpose, for GF)
- 10g (2 TBSP) unsweetened cocoa *
- 10g (2 TBSP) PB2 or Peanut Flour (ensure GF for GF recipe)*
- ½ tsp baking soda
- ¾ tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon, 1/2 tsp nutmeg and clove (if desired)
- ¼ cup sugar (or equal amounts sugar and sugar substitute)
- 1 egg + 1 white
- ½ T vanilla
- ½ cup pumpkin puree
- 1 TBSP cold brewed coffee **
- 1/8 cup almond milk***
- 1 tsp stevia (if using peanut flour rather than PB2, or if using 2x cocoa)
- Desired amount chocolate chips (dairy free if desired)
- 1 medium zucchini (shredded and dried)
- Prep Zucchini (preferably a day in advance, but at least 30 minutes to 1 hour prior to mixing) by shredding in food processor. Remove into a paper towel-lined colander and squeeze out as much moisture as possible. Transfer to a paper towel lined bowl and spread out to air dry.
- Mix dry ingredients (excluding the chocolate chips and zucchini) in bowl, use whisk to combine.
- Mix wet ingredients (not including the almond milk)
- Add wet to dry, begin to mix. Begin to fold zucchini into batter, breaking up the shreds as you go with your hands. Try not to over-work batter. If batter is looking really dry, begin to add almond milk in (you want it a bit firm, especially if the zucchini has had less time to dry). Fold in chocolate chips simultaneously.
- Spray 2 mini loaf pans with non-stick spray/lightly grease with oil. Split batter evenly between the pans. Turn the oven on to 350, and let the batter sit in the pans while the oven heats.
- Bake at 350 for 20-25 minutes (mini loaves), rotating halfway through. Toothpick should be fairly clean.
- * Up the protein slightly and make a Peanut Butter Zucchini Oat Protein Bread by doubling the peanut flour/PB2 and taking out the cocoa powder. Double the chocolatey-factor by removing the peanut flour/PB2 and 2x cocoa powder!
- ** For a deep cocoa flavor, add 1 TBSP cold brewed coffee
- ***Retain the Almond Milk to the end and add as needed to get batter wet enough.
These are fudgy, oaty, and decadent if you go the chocolate route. Go the pb route, and end up with the perfect breakfast or midday snack bread. High in protein, low in sugar, gluten free, and easily dairy free, these are crowd pleasers for all!
Chocolate route or PB route? Or (as I did) the chocolate PB route?
Zucchini or carrot in recipes?