Mixed Berry, Chocolate & Walnut Loaf

One 23 × 13 cm loaf, about 10 slices, about 75 minutes. No banana, so yogurt and maple syrup step up; lemon zest brightens the berries.

Before you start

Quantity	Ingredient	Method
	oven	Heat to 175 °C. Grease or line a 23 × 13 cm loaf pan.
210 g	mixed berries (blueberries, raspberries; fresh, or frozen and not thawed)	Toss in 1 tsp of the measured flour so it stays suspended. Use 1 tbsp flour for berries and chips together.
25 g	dark chocolate chips (dairy-free)	↑
35 g	walnuts	Chop.

Quantity	Ingredient	Method
2	eggs	Whisk in a large bowl until slightly frothy. Whisk in the remaining wet ingredients until smooth.
240 g	unsweetened soy yogurt	↑
0.8 dl	maple syrup	↑
3 tbsp	neutral oil	↑
1	lemon, zested	↑
1 tsp	vanilla extract	↑
150 g	whole wheat flour	Sift over the egg mixture (tip any bran left in the sieve back in).
30 g	dairy-free vanilla protein powder	↑
1 tsp	baking powder	↑
½ tsp	baking soda	↑
¼ tsp	salt	↑
45 g	rolled oats	Add and fold until just combined, with no dry streaks. Do not overmix.
15 g	ground flaxseed	↑

Quantity	Ingredient	Method
	chopped walnuts	Fold in.
	floured berries and chocolate chips	Fold in last and gently.

Quantity	Ingredient	Method
	batter	Scrape into the pan and smooth the top. Bake 50–60 min until a skewer comes out clean. Berries add moisture, so allow the full time. Cool 10 min in the pan, then turn out onto a rack.

Per slice: roughly 8–10 g protein and 3–4 g fiber.
Slice the cooled loaf, wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave 20–30 seconds from frozen.
Adapted from the original Weekly Loaf Rotation: Greek yogurt replaced with unsweetened soy yogurt, butter with oil; use a dairy-free vanilla protein powder (e.g. pea). If the batter looks stiff, add a spoonful more yogurt, since plant protein absorbs moisture.
Keep the chocolate at the low end (2–3 tbsp) so it stays a snack loaf.