Bake with zucchini and you’ll be rewarded with the most delicious, moistest cake. Sounds odd, but it’s true. Zucchinis have a neutral flavor and are packed with water. Want to know what else we love about this low-carb chocolate zucchini cake? It’s totally free of flour, sugar, and oil, but still tastes exactly like an amazing chocolate cake.
Preheat the oven to 180° C.
Grate the zucchini and squeeze it firmly to remove as much excess liquid as possible. Empty into a large bowl.
Stir in sweetener and eggs.
Add the hazelnut flour, cocoa powder, baking powder and Whey Protein to the bowl. Mix until a smooth batter is formed.
Line a loaf pan with parchment paper and pour the batter into it. Bake the cake for 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Set aside to cool.
Melt the Protein Chocolate over a double boiler. Drizzle over the chocolate zucchini cake once the cake has cooled.
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