Description
A delicious high-protein zucchini cake that’s a great healthy snack option.
Ingredients
Scale
- 330 g Zucchini
- 250 g Flour
- 60 g Protein powder (vanilla or cream)
- 50 g Erythritol (sugar substitute)
- 100 g Skyr
- 3 Eggs
- Vanilla flavoring (as needed)
- 0.5 packet Baking powder
- 2 tablespoons Lemon juice
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 180 degrees Celsius.
- Grate the zucchini finely and place in a sieve to drain some juice.
- Combine the remaining ingredients in a large mixing bowl.
- Mix everything until a smooth batter forms.
- Pour the mixture into a lightly greased loaf pan.
- Bake for 40 to 50 minutes until done.
- Prepare the frosting while the cake cools.
- Glaze the cake evenly after it has completely cooled.
Notes
Store in the refrigerator for longer freshness. This cake is meal prep-friendly and can be customized with nuts or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
Keywords: zucchini cake, high protein cake, healthy dessert, gluten-free cake, low-calorie snack