Chocolate Zucchini Protein Loaf

Do you ever crave zucchini bread and brownies at the same time? Well, problem solved! This Chocolate Zucchini Protein bread recipe combines the best of both worlds!

This recipe is great for all diets like vegan, gluten-free, sugar-free, keto, soy-free and overall yucky ingredient-free! It even has added protein and hidden veggies! You get your chocolate brownie fill without the guilt since there’s veggies and added protein! In traditional brownies, you use eggs, butter, and hydrogenated vegetable oil. But I substituted the eggs for flax eggs, the butter for sunflower seed butter, and the zucchini is what helps to keep the loaf moist, which is what the oil is for! This bread is kid approved, fitness junkie approved, and health-conscious mom approved! Good for all on the go who want a little pick-me-up in the morning, after school, before the gym, or even for dessert!


Chocolate Zucchini Protein Loaf

Prep Time
Total Time


  • 2 cups shredded zucchini
  • ¼ cup cacao powder
  • 2 scoops Chocolate Sunwarrior Warrior Blend protein
  • ¾ cup coconut flour
  • 2/3 cup monk fruit sweetener (coconut sugar works too!)
  • 2 tablespoons ground flaxseed
  • 2 tablespoons sunflower seed butter (any nut/seed butter works!)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ½–1 cup almond milk
  • *Optional ¼ cup toppings like nuts/seeds/chocolate chips.


  1. Preheat oven to 350 degrees.
  2. Make flax eggs by mixing ground flaxseed with 6 tablespoons of warm water.
  3. In a medium mixing bowl, combine dry ingredients except the zucchini.
  4. Once fully mixed, add in “eggs,” sunflower seed butter, and almond milk ¼ cup at a time.
  5. The batter should be similar to a cake batter or pancake batter consistency and then add zucchini.
  6. Transfer mixture to a loaf pan and sprinkle toppings if you desire them.
  7. Bake for 45–55 minutes!


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