Double Chocolate Zucchini Protein Cake

Name: Double Chocolate Zucchini Protein Cake (Brownie)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1KG
Cuisine: American
Ingredients: 1 1/2 cups shredded zucchini; 1 cup wholewheat flour; 1/4 cup cacao powder; 1/4 cup VPA® Chocolate Caramel Premium Plant Protein; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon instant coffee powder; 3/4 cup dark chocolate chips; 2 tbs ground flax seeds (+ 6 tbs water); 1/2 cup plain dairy free yoghurt; 1/2 cup erythritol; 1 teaspoon pure vanilla extract; 2 tbs xylitol icing sugar; 2 tbs cacao powder; 2-3 tbs almond milk

October 03, 2021 1 min read

Double Chocolate Zucchini Protein Cake-VPA Australia

This recipe takes the cake! This vegan double chocolate zucchini cake is a chocolate lovers dream. The zucchini and chocolate go so well together and make the cake extra fudgy and decadent. This healthy protein cake is make oil-free and is loaded with nutrients, fibre and protein. The icing finishes this cake off so nicely, it's not to be missed.This brownie cake is made with VPA's Chocolate Caramel Premium Plant Powder.

Double Chocolate Zucchini Protein Cake (Brownie)

Rated 3.0 stars by 1 users

Servings

8

Prep Time

15 minutes

Cook Time

60 minutes

Calories

191

This recipe takes the cake! This vegan double chocolate zucchini cake is a chocolate lovers dream. The zucchini and chocolate go so well together and make the cake extra fudgy and decadent. This healthy protein cake is make oil-free and is loaded with nutrients, fibre and protein. The icing finishes this cake off so nicely, it's not to be missed.This brownie cake is made with VPA® Chocolate Caramel Premium Plant Powder.

Author:

Dallas Thom

Image of Double Chocolate Zucchini Protein Cake (Brownie)

Ingredients

1 1/2 cups shredded zucchini
1 cup wholewheat flour
1/4 cup cacao powder
1/4 cup VPA® Chocolate Caramel Premium Plant Protein
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder
3/4 cup dark chocolate chips
2 tbs ground flax seeds (+ 6 tbs water)
1/2 cup plain dairy free yoghurt
1/2 cup erythritol
1 teaspoon pure vanilla extract

Icing

2 tbs xylitol icing sugar
2 tbs cacao powder
2-3 tbs almond milk

Directions

Preheat oven to 180°C. Line a loaf tin with baking paper and set aside.
Place the shredded zucchini on a couple paper towels to absorb some (but not all) moisture. Press a paper towel on top as well. Set aside.
To make flax egg – In a small dish, mix ground flax seeds with 6 tablespoons of water. Set aside.
In a large bowl, whisk the flour, cacao powder, protein powder, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
In a medium bowl, combine the flax eggs, yoghurt, erythritol, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly mix until combined. Fold in the zucchini. Spoon batter into prepared baking tin.
Bake for 50-60 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool completely in the pan set on a wire rack.
Mix ingredients for icing and top cake once it's cooled. Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!

Nutrition

Calories 191, Carbs 38.1 grams, Fat 7.3 grams, Protein 8.6 grams

Dallas Thom

Dallas is passionate about health and fitness and all things plant-based. She enjoys body building and lifting heavy weights at the gym, and is powered completely by plants. To further fuel her passion, Dallas is currently undertaking nutrition education with a vision of helping others reach their health goals

Double Chocolate Zucchini Protein Cake

Double Chocolate Zucchini Protein Cake (Brownie)

Category

Servings

Prep Time

Cook Time

Calories

Ingredients

Ingredients

Icing

Directions

Nutrition

Dallas Thom

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