Double Chocolate Protein Loaf with Nutella (No Yeast)

A rich Double Chocolate Protein Loaf swirled with Nutella for an indulgent breakfast quick bread or dessert. High protein chocolate bread uses Greek yogurt, is sweetened with protein powder, has no sugar and no yeast either.

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Truth be told here, I was actually going for a Nutella protein cake, but one thing after the other got messed up and I ended up with this.

New cake pans didn’t get here on time and the old ones were just bad.

Used a loaf pan in an attempt to make a loaf cake and ended up doing a swirl pattern with the Nutella instead of mixing it into the batter.

And then the texture just ended up being more tough like a bread than a cake; So we end up with a Nutella Swirled Chocolate Protein Loaf Bread 🙂

What you need for Double Chocolate Protein Loaf

This chocolate protein loaf is made with clean and simple ingredients, for a healthy breakfast quick bread with no yeast and no sugar either.

• 1:1 Gluten Free All Purpose Flour
• Chocolate Protein Powder – this replaces the sugar in this recipe and is the key to what makes it a high protein bread. I use Quest Nutrition’s Chocolate protein powder – it’s a  whey-caesin blend and works best for baking.
• Unsweetened Cocoa Powder or Cacao Powder
• Non-fat Greek Yogurt another protein-packed ingredient!
• Almond Milk for a slightly low calorie and healthy recipe; No buttermilk needed here
• An Egg
• And an Egg White
• A little melted butter
• Vanilla Extract
• Baking Powder and Baking Soda
• A bit of salt

And then for the healthy Nutella fudge swirl:

• Sugar free Chocolate-Nut Butter Spread/Nutella! I used the monk-fruit sweetened Nutella substitute – Suntella – from Lakanto for this chocolate bread recipe since it’s sugar free (HAYLSKITCHEN gets you a discount).

How to make Chocolate Protein Bread

This chocolate protein powder bread not only has simple ingredients, but is also really easy to make. 

Here’s what you have to do:

1. Preheat your oven to 350°F and line a loaf pan with parchment paper; I used an 8½” x 4½”.

2. Combine the dry ingredients in bowl: gluten free all purpose flour, chocolate protein powder, unsweetened cocoa powder, baking powder, baking soda and salt.

3. Whisk the wet ingredients in a large bowl: Greek Yogurt, almond milk, egg, egg white, melted butter and vanilla.

4. Add the flour mixture to the wet mix and fold together. DO NOT OVER-MIX the batter or the cake will be too dense at the bottom.

Make the Nutella Fudge Swirl:

5. Pour ⅔ of the protein quick bread batter into the pan .

6. Add dollops of the chocolate hazelnut butter or Nutella; lightly swirl around if you want.

7. Pour remaining ⅓ batter.

And now Bake!

8. Bake for 40-45 minutes. A tester inserted into the center should come out dry – no crumbs or batter.

Tips for this Nutella Chocolate Protein Powder Bread Recipe

• Use melted butter
  You want to be able to whisk it completely into the wet ingredients; If you just took it out of the fridge, microwave it for about 20 seconds.

• Use room temperature Yogurt, Milk and Eggs
  Microwave these too for about 5 seconds if you took them out of the fridge, otherwise they will make the butter harden.

• Don’t overmix the batter!
  Make sure you gently fold the dry mix into the wet to combine them.
  If you over-mix it, the protein powder will make your chocolate protein loaf tough, dense and gummy.

• Let the protein loaf cake cool completely before frosting
  Or the frosting will melt on the cake!

Make ahead and store Nutella Chocolate Protein Bread:

Another great part about this Nutella protein chocolate bread recipe is that you can make in advance for a party, and even store leftovers!

You can keep the chocolate protein powder loaf out at room temperature (on the countertop) for 2-3 days in an airtight container.

Store any leftover chocolate hazelnut protein loaf in the fridge for up to 5 days in an airtight container.

To freeze this protein chocolate bread, slice it, wrap each piece in plastic wrap, and place the pieces in a freezer-safe zipper bag. They keep in the freezer for a few months.
You can even store the whole loaf itself!

Alternate Ingredients for High Protein Loaf

I strongly recommend using the ingredients and brands I recommended to get the perfect Chocolate protein powder bread, but here’s some alternatives to try. I haven’t testing them all, so I can’t say how your loaf might turn out.

• Whole Wheat Pastry Flour or All purpose flour in place of 1:1 gluten free baking flour.
• Applesauce, Banana or Pumpkin Puree for Greek Yogurt
• Coconut Yogurt in place of Greek Yogurt for a dairy free recipe
• Any other milk to substitute Almond Milk
• Melted Coconut Oil in place of Butter also for dairy free option
• Regular Nutella, or even Hazelnut Butter, Almond Butter, Peanut Butter or any nut or seed butter works in place of the Suntella!

More Protein Powder Baking Recipes to try:

• The Best Protein Carrot Cake Loaf you’ll Ever Have!
• (Better than Others’) Oreo Protein Cake
• The Best Low Calorie Protein Brownies (Low Fat)!
• Ultimate Protein Chickpea Blondies – Flourless, Sugar free, Vegan!

More Quest Protein Powder Desserts Recipes:

• Amazing Keto Chocolate Protein Muffins with Coconut Flour
• Big Double Chocolate Protein Cookie in a Microwave (No Egg, No Sugar, No Oil)
• Peanut Butter Cup Protein Balls – No Bake and Sugar Free
• Best Cookie Butter Mug Cake – DIY Biscoff & High Protein