Sometimes you just need something warm and chocolatey. This chocolate protein loaf is the perfect solution for busy mornings. It tastes like a treat but keeps you full longer. You don’t even need any yeast for this recipe.
This bread is perfect for a healthy reset after a long weekend. The texture is dense, tender, and incredibly satisfying. You can have a fresh loaf ready in just over an hour. It fills your kitchen with a wonderful cocoa aroma.
Why This Recipe Is a Winner
This recipe is a winner because it is ready in about an hour. It is perfect for a quick breakfast or a post-workout snack. The Nutella swirl adds a touch of indulgence to every single bite.
You will love that this recipe requires absolutely no yeast. It is a great way to use your favorite chocolate protein powder. This loaf is perfect for meal prep for the whole family.
How to Make Your Chocolate Protein Loaf
Making this loaf is incredibly simple and stress-free for any cook. You just mix your dry and wet ingredients in separate bowls. Then, combine them gently and add your semi-sweet chocolate chips. Even a beginner can master this quick bread on their first try.
Ingredients You’ll Need
This recipe uses mostly pantry staples you likely already have at home.
- 2 cups all-purpose flour
- 1/2 cup chocolate whey protein powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar or erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup Nutella
Step-by-Step
Follow these simple steps to bake your perfectly swirled loaf today.
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with non-stick spray.
- Whisk together flour, protein powder, cocoa powder, sweetener, baking powder, and salt in a large mixing bowl.
- In a separate bowl, combine almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Incorporate the wet mixture into the dry ingredients using a spatula until just combined.
- Fold in the chocolate chips evenly.
- Transfer half of the batter into the prepared loaf pan.
- Distribute small dollops of Nutella across the batter surface and swirl using a toothpick or knife.
- Spread the remaining batter on top and add remaining Nutella for a decorative swirl.
- Bake for 45 to 55 minutes or until an internal temperature of 200°F is reached or a tester comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve a thick slice warm with a glass of cold milk. It is also delicious with a smear of creamy peanut butter. Pack a slice into containers for easy weekday lunches or snacks. This bread is a great addition to any brunch spread too.
Keep It Fresh
Keep your leftovers in an airtight container at room temperature. They will stay fresh and moist for up to three days. You can also freeze individual slices for up to a full month. Reheat a slice in the microwave for 15 seconds to enjoy it warm.
Tips for Best Results
- Don’t overmix the batter to keep the loaf tender and soft.
- Use a toothpick to create beautiful Nutella swirls on the top.
- Check the internal temperature to ensure it is fully cooked through.
- Grease your pan well so the loaf slides out without sticking.
- For a holiday treat, add a small pinch of peppermint extract.
- Upgrade it by adding crushed walnuts for extra crunch and fats.
- Use room temperature eggs to help the batter combine more smoothly.
Ways to Switch It Up
- Use gluten-free flour to make this a delicious gluten-free snack option.
- Swap Nutella for almond butter for a different nutty flavor profile.
- Use white chocolate chips for a beautiful and bright color contrast.
- Add a mashed banana for extra moisture and a hint of sweetness.
Common Questions
Can I make this ahead of time?
Yes, this loaf stores beautifully for several days in your pantry. It is a fantastic option for Sunday meal prep routines. You can grab a slice and go every morning of the week.
Will my kids actually eat this?
Absolutely, it tastes just like a double chocolate cake to them. The Nutella swirl makes it feel like a very special treat. They won’t even notice the added protein powder at all.
Can I use vanilla protein powder instead?
Yes, you can certainly use vanilla protein powder if that is available. The bread will still be very chocolatey from the cocoa powder. Just ensure you like the flavor of your protein brand.
I hope this chocolate protein loaf makes your mornings a bit sweeter. It is the perfect cozy snack for a busy fall day. Give it a try and enjoy every chocolatey bite.
— Alex
Double Chocolate Protein Loaf with Nutella (No Yeast)
Ingredients
- 2 cups all -purpose flour
- 1/2 cup chocolate whey protein powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar or erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon sal t
- 1 cup unsweetened almond milk
- 2 large egg s
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup semi -sweet chocolate chips
- 1/4 cup Nutell a
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick spray.
- Whisk together flour, protein powder, cocoa powder, sweetener, baking powder, and salt in a large mixing bowl.
- In a separate bowl, combine almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Incorporate the wet mixture into the dry ingredients using a spatula until just combined.
- Fold in the chocolate chips evenly.
- Transfer half of the batter into the prepared loaf pan.
- Distribute small dollops of Nutella across the batter surface and swirl using a toothpick or knife.
- Spread the remaining batter on top and add remaining Nutella for a decorative swirl.
- Bake for 45 to 55 minutes or until an internal temperature of 200°F is reached or a tester comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
