Based on my Microwave Protein Carrot Cake recipe.
Ingredients
- 1/2 C grated zucchini (90g)
1.5 scoop Growing Naturals Rice Vanilla Protein Powder
- 1/4 tsp no sodium baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1 egg white
- 1 T applesauce (no sugar added, can also use pumpkin puree)
- 1/4 tsp almond extract
- 1/4 tsp butter extract (optional)
- ~8-9 drops NuNaturals lemon liquid stevia
- “Icing” (see below)
Directions
Grate zucchini, squeeze out excess moisture, and set aside.
Place dry ingredients in bowl and stir to combine. Stir in wet ingredients. Mix in grated zucchini.
Transfer to a greased (I use PAM) cereal bowl and microwave for 2-2.5 mins (mine took 2:15). Tip the cake out onto a plate and top as desired.
Note
My cake was topped with a cheese cake icing made by combining Greek yogurt with cinnamon, ginger, cake batter drops, and stevia.
Nutrition
Calories 154, Protein 29 grams, Sugar 5 grams, Carbs 10 grams, Fat 0.4 grams, Fiber 3 grams