if you’re looking for a chocolatey, high-protein treat that tastes like a cross between a rich brownie and a soft loaf of chocolate bread, this double chocolate protein brownie bread is exactly what you need 🙂
it’s packed with protein, ultra moist, and filled with melty chocolate chips in every bite.
the taste & texture
this bread is a chocolate lover’s dream.
it’s deep, rich, and perfectly sweet while still being balanced enough for breakfast, a snack, or dessert.
thanks to greek yogurt, eggs, and chocolate protein powder, it has a moist, dense texture that stays light and fully baked all the way through.
the chocolate chips take it to the next level, creating melty pockets of sweetness in every bite.

high in protein & satisfying
each slice of this bread is packed with protein from eggs, greek yogurt, almond flour, and chocolate protein powder.
unlike traditional chocolate loaves that are mostly carbs and sugar, this one helps keep you full and satisfied.
it’s perfect for a post-workout snack, an afternoon pick-me-up, or a healthy dessert option when you’re craving something sweet.
substitutions & a vegan version
want to customize it? here are some easy swaps:
- greek yogurt → use dairy-free greek-style yogurt for a dairy-free option
- maple syrup → swap for honey or a sugar-free syrup
- chocolate protein powder → any plant-based or whey protein works, but choose one with a flavor you love
- almond flour → sub with oat flour or a mix of gluten-free flours for a slightly different texture

to make it vegan, swap the eggs for flax eggs (3 tbsp ground flaxseed + 9 tbsp water) and use a dairy-free greek yogurt.
it will be slightly less structured but still fudgy and delicious!
how to store it
this bread stores well, making it great for meal prep.
- room temp: store in an airtight container for up to 2 days.
- fridge: keeps well for up to a week. let it come to room temp or warm it slightly before eating.
- freezer: slice and freeze for up to 3 months. thaw overnight in the fridge or microwave for 15-20 seconds.
whether you’re looking for a healthier chocolate fix, a protein-packed snack, or a delicious dessert, this double chocolate protein brownie bread has you covered.
it’s easy to make, full of rich chocolate flavor, and completely irresistible.

if you love The Best Double Chocolate Protein Brownie Bread, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread

are you going to make my The Best Double Chocolate Protein Brownie Bread?!
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The Best Double Chocolate Protein Brownie Bread
Recipe by Mary7
servings30
minutes40
minutes195
kcalAPPROXIMATE MACROS
calories: 195
protein: 7.6g
carbs: 12.9g
fat: 14.1g
Ingredients
3 large eggs
1/2 cup greek yogurt (plain, unsweetened)
1/3 cup maple syrup or honey
1 tsp vanilla extract
1/4 cup melted coconut oil or avocado oil
3/4 cup almond flour
1/2 cup chocolate protein powder (used Kachava brand)
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free or regular chocolate chips
Directions
- preheat oven to 350°f (175°c) and line a loaf pan with parchment paper.
- in a large bowl, whisk together eggs, greek yogurt, maple syrup, vanilla, and melted coconut oil.
- add in almond flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt. mix until just combined. fold in the chocolate chips, then pour the batter into the prepared loaf pan.
- bake for 42-45 minutes or until the center is set and a toothpick inserted comes out with just a few moist crumbs. let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


