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Beet Chocolate Protein Loaf Recipe

★★★★★

4.6 from 74 reviews
  • Author: Sophie
  • Total Time: 1 hour
  • Yield: 1 standard loaf (10-12 slices) 1x
  • Diet: Gluten Free, Vegetarian

Description

A moist and nutritious gluten-free Beet Chocolate Protein Loaf that combines the earthy sweetness of beets with rich cacao and chocolate protein powder. Perfect as a healthy breakfast or snack, this loaf offers a delightful chocolaty flavor enhanced by shredded coconut and mini chocolate chips.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cup Gluten-Free All-Purpose Flour
  • 1/2 cup Unsweetened Shredded Coconut
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 scoop Chocolate Protein Powder
  • 1/2 cup Raw Cacao Powder
  • 1 pinch Fine Sea Salt

Wet Ingredients

  • 2 Eggs
  • 1 cup Beet (cooked and pureed)
  • 1/4 cup Coconut Oil (melted)
  • 2 tablespoon Water
  • 3/4 cup Maple Syrup

Add-ins

  • 1/2 cup Mini Chocolate Chips
  • Chocolate Chunks (as needed, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) and line a standard-size loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, shredded coconut, baking soda, baking powder, chocolate protein powder, raw cacao powder, and a pinch of fine sea salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat together the eggs, pureed beet, melted coconut oil, water, and maple syrup until fully blended into a smooth mixture.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir gently until just combined. Avoid overmixing. Then fold in the mini chocolate chips carefully to distribute them evenly.
  5. Prepare Loaf Pan: Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle chocolate chunks on top for extra indulgence.
  6. Bake: Bake the loaf in the preheated oven for 40 to 50 minutes, or until a fork or toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
  7. Cool and Serve: Allow the loaf to cool completely in the pan before slicing. This helps the loaf set and makes slicing easier. Serve as is or with your favorite spread.

Notes

  • Ensure beets are cooked and well pureed to incorporate smoothly into the batter.
  • Use parchment paper to easily lift the loaf out without breakage.
  • You can substitute maple syrup with honey if preferred, but note this will alter the flavor slightly.
  • Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This recipe is gluten-free and suitable for a vegetarian diet.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Keywords: Beet Chocolate Protein Loaf, Gluten-Free Chocolate Loaf, Healthy Protein Bread, Gluten-Free Baking, Vegan Friendly Snack

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Find it online: https://cookwithsophie.com/beet-chocolate-protein-loaf-recipe/