High Protein Zucchini Cake

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Serves 9

Ingredients

For the cake base:

  • 1 teaspoon baking powder

  • Pinch of salt

  • 1/2 tablespoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • ½ cup raw honey or agave syrup

  • ½ cup unsweetened apple sauce

  • ⅓ cup coconut oil - melted

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1¼ cup grated zucchini (about 1½ zucchinis)

For the cream cheese icing:

  • 120g lite cream cheese - softened

  • ½ cup of plain Greek yogurt

  • 2 teaspoons vanilla extract

  • 5 teaspoons of pure maple syrup

  • 1/4 cup pecans - chopped

Directions

  1. To make the cake base: Preheat oven to 180 degrees celsius.

  2. Line an 8 x 8 inch tin with baking paper.

  3. In a bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.

  4. In another bowl, combine the honey, apple sauce, coconut oil, egg and vanilla. 

  5. Slowly sift the dry ingredients into the wet ingredients and stir well.

  6. Fold in the zucchini and mix well.

  7. Pour the batter into the lined tin.

  8. Bake for 30-45 minutes or until golden brown.

  9. Remove from the oven and allow to cool completely. 

  10. To make the icing: In a bowl place the cream cheese, yogurt, vanilla and maple syrup and mix until smooth.

  11. Spread the icing mix onto the completely cooled cake. 

  12. Store finished cake in an airtight container for up to 4 days. 

Nutritional Information

Per serve (60g) / Per 100g

Energy (kJ): 776/1110 | Protein (g): 4.1/5.8 | Fat (g): 3.5/5 | Saturated Fat (g): 0.3/0.4 | Carbohydrates (g): 31.9/45.5 | Sugar (g): 17/24.4 | Sodium (mg): 33/47