CHOCOLATE PROTEIN POWDER | BAKED GOOD
Makes 1 Standard Loaf Pan (8-1/2 x 4-1/2 inches)
Zucchini Bread Ingredients:

- 1 medium Zucchini, peeled & blended
- 1 Flax Egg (1 tbsp Ground Flax Seed & 3 tbsp Water)
- 1/2 cup Cashew Butter
- 1/2 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 1/2 cup Dairy Free Milk Alternative (Almond Milk)
- 1 cup Oat Flour
- 1/4 cup Cocoa Powder
- 1 scoop PROFI Chocolate
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Dairy Free Chocolate Chips
Chocolate Cream Cheese Frosting Ingredients:
- 1 cup Cashew, soaked overnight
- 1 tbsp Lemon Juice
- 1 tbsp Nutritional Yeast
- 1/2 cup Maple Syrup
- 1 scoop PROFI Chocolate
Directions:
- Preheat oven to 350F. Line loaf pan with parchment paper.
- In a high-speed blender, combine zucchini, cashew butter, maple syrup vanilla extract, almond milk, and apple cider vinegar. Blend well to combine.
- In a small bowl, mix together the flax and water to create your flax egg. Allow mixture to sit for 5 minutes before mixing in with the other wet ingredients.
- In a medium bowl, whisk to combine the dry ingredients.
- Once your flax egg has set and you have combined it with the wet ingredients, portion the dry ingredients into the wet ingredients bowl and mix well to incorporate.
- Gently fold the chocolate chips into the batter and pour it into the loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean from the center.
- In the meantime, blend together the frosting ingredients.
- Once your loaf is baked, allow cooling for 10 minutes before transferring to a wire rack to allow to cool fully.
- Once cooled, top with your frosting and serve to family and friends!