Spiced Zucchini Protein Loaf

For the cake base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 1½ cups white whole wheat flour
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup raw honey or agave syrup
• 1/2 cup unsweetened apple sauce
• 1/3 cup coconut oil - melted
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/4 cup grated zucchini (about 1 1/2 zucchinis)

For the cream cheese icing:

• 120g lite cream cheese - softened
• 1/2 cup of plain Greek yogurt
• 2 teaspoons vanilla extract
• 5 teaspoons of pure maple syrup
• 1/4 cup pecans - chopped

To make the cake base:

1. Step 1: Preheat oven to 180 degrees celsius.
2. Step 2: Line an 8 x 8 inch tin with baking paper.
3. Step 3: In a bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
4. Step 4: In another bowl, combine the honey, apple sauce, coconut oil, egg and vanilla.
5. Step 5: Slowly sift the dry ingredients into the wet ingredients and stir well.
6. Step 6: Fold in the zucchini and mix well.
7. Step 7: Pour the batter into the lined tin.
8. Step 8: Bake for 30-45 minutes or until golden brown.
9. Step 9: Remove from the oven and allow to cool completely.

To make the icing:

1. Step 1: In a bowl place the cream cheese, yogurt, vanilla and maple syrup and mix until smooth.
2. Step 2: Spread the icing mix onto the completely cooled cake.
3. Step 3: Store finished cake in an airtight container for up to 4 days.