1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF)
3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser)
1 scoop of vegan protein powder
1/2 cup coconut sugar (this can be left out)
1 1/2 tsp baking powder
1 tsp baking soda
1 cup chopped walnuts (optional)
3/4 cup plant-based milk ( I used soy milk-high in protein)
1 tbsp apple cider vinegar
1 tbsp flax flour
1/3 cup melted coconut oil
1/3 cup sugar-free peanut butter
1/2 cup coconut sugar
1 tsp vanilla extract
pinch of salt
dairy-free and sugar-free chocolate chips (dark chocolate)
Method
Preheat the oven to 180 degrees Celsius.
Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside.
In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top.
Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go.
