High-Protein Chocolate Chip Bread Recipe

This High-Protein Chocolate Chip Bread is a delicious and nutritious twist on the classic loaf. It’s packed with protein to support muscle building while still being soft, moist, and filled with chocolatey goodness. Perfect for a snack or even as part of a high-protein breakfast!

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour (or use a 50/50 mix of whole wheat and all-purpose for extra fiber)
• 1 cup vanilla protein powder (whey or plant-based)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)

Wet Ingredients:

• 2 large eggs
• ¾ cup Greek yogurt (plain, non-fat or low-fat)
• ½ cup unsweetened almond milk (or any milk of choice)
• 1/4 cup melted coconut oil or olive oil
• 1 teaspoon vanilla extract
• 1/3 cup honey or maple syrup (for sweetness)

Add-ins:

• ¾ cup dark chocolate chips (use sugar-free or low-sugar for a healthier option)
• ½ cup chopped walnuts or pecans (optional, for added texture and healthy fats)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and cinnamon (if using).
3. Mix the wet ingredients: In a separate medium bowl, beat the eggs and whisk in the Greek yogurt, almond milk, melted coconut oil, vanilla extract, and honey (or maple syrup) until well combined.
4. Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter to ensure a tender texture.
5. Fold in the chocolate chips (and nuts if using), reserving a small handful of chocolate chips to sprinkle on top of the loaf.
6. Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining chocolate chips on top.
7. Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine, but no raw batter). If the top is browning too quickly, cover it with foil during the last 10 minutes of baking.
8. Cool the bread: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and enjoy: Serve the bread warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

---

Protein Boost: This bread is loaded with protein from the Greek yogurt, eggs, and protein powder, making it an excellent option for post-workout recovery or a satiating snack! Each slice delivers a mix of high-quality protein, healthy fats, and delicious chocolate chips to satisfy your cravings and fuel your body.