Chocolate Chip Courgette Loaf Cake
This chocolate chip courgette bread is moist, lightly sweetened, and packed with protein. By combining grated courgettes, protein powder, and a sugar alternative, it becomes a healthy treat perfect for breakfast or as a snack.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 30 | 10 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
120 | 7 | 15 | 3 |
Ingredients
Wet Ingredients:
1 medium courgette, grated (about 200g)
2 large egg whites (or 1 whole egg if preferred)
1/3 cup (80g) low-fat Greek yogurt
1 tsp vanilla extract
2 tbsp (30g) melted butter (unsalted)
Dry Ingredients:
1 cup (120g) plain flour
1/2 cup (50g) chocolate protein powder
1/4 cup (50g) granulated sweetener (erythritol or allulose)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp (10g) unsweetened cocoa powder (optional, for richer chocolate flavor)
Add-ins:
1/4 cup (40g) dark chocolate chips (use sugar-free for fewer calories)
Method
Prepare the Courgette: Grate the courgette and gently squeeze out excess moisture with a clean tea towel or paper towels. Set aside.
Mix Wet Ingredients: In a medium bowl, whisk together the egg whites, yogurt, vanilla extract, and melted butter until smooth.
Combine Dry Ingredients: In a larger bowl, sift together the flour, protein powder, sweetener, baking powder, baking soda, salt, and cocoa powder.
Combine Wet and Dry: Add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing.
Fold in Courgette and Chocolate Chips: Gently fold in the grated courgette and chocolate chips.
Bake: Pour the batter into a greased or lined 8x4-inch loaf pan. Smooth the top. Bake at 180°C (350°F) for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Freezing and storage
Storage: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing: Slice the bread, wrap individual slices in cling film, and store them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw at room temperature or microwave for 15–20 seconds.