You know that saying “things happen for a reason?” Well, I’m convinced that this is exactly what was meant to happen when I was making my regular Dark Chocolate Protein Pancake Loaf and realized I didn’t have any unsweetened apple sauce. What I did have was a ton of zucchini that I had just shredded. I decided that we were gonna go with it and I’m so glad I did. This Dark Chocolate Protein Zucchini Bread Pudding is so thick, dense, and delicious. It’s packed with protein and fiber and you wouldn’t even know it!
This recipe is basically two of my favorite things all rolled into one. I love both bread pudding and dark chocolate so much that this recipe basically has my heart!
Pancake Mix
I have been using either the Trader Joe’s Buttermilk Protein Pancake mix, Birch Benders, or Pamcakes in my recipes recently but any pancake mix should work just fine for these recipes. I always have the Trader Joe’s mix on hand because it’s easy to find locally and you really can’t beat the price. The other great thing is that you can make it sweet or savory without adding too much to it so it’s very versatile.
Protein Powder
I’ve said it before and I’ll say it again. Not all protein powders are created equal, especially when it comes to cooking or baking with them. I’m sure you’ve heard this before either on social media or other recipe sites. I’m not bashing any brands or saying one is better than the other. It really just comes down to how well they work with the recipe and how it bakes. I find that Dymatize, PEScience, and Optimum Nutrition.
If you don’t have zucchini on hand, you can always make the OG recipe! This version is a little less dense and more like a cake texture.
Dark Chocolate Protein Pancake Loaf
Dark Chocolate Protein Zucchini Bread Pudding
Thick, dense, and delicious! Just the way bread pudding should be!
Ingredients
40 g protein pancake mix
30 g protein powder
30 g black onyx cocoa
15 g Stevia baking blend
1 tsp baking soda
1/2 tsp salt
2 large eggs
150 g liquid egg whites (3 large egg whites)
50 g Fage non fat Greek yogurt
50 mL unsweetened vanilla almond milk
200 g shredded zucchini, drained
Instructions
- Pre-heat oven to 350 degrees
- Mix all dry ingredients until combined.
- In a food processor or blender, add all of the wet ingredients, including the zucchini and blend until zucchini is well incorporated.
- Add a little of the dry ingredient mixture to the wet ingredients and mix until everything is well combined and you have a runny batter consistency.
- Pour batter into a prepared 9 x 5 baking dish and bake at 350 degrees for 35 minutes.
- Let cool and serve!
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