Spiced Zucchini Protein Loaf
Posted by Nicole Frain on Aug 15, 2019 in #recipes.
Serves 9
Ingredients
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
- ½ cup raw honey or agave syrup
- ½ cup unsweetened apple sauce
- ⅓ cup coconut oil - melted
- 1 egg
- 2 teaspoons vanilla extract
- 1¼ cup grated zucchini (about 1½ zucchinis)
For the cream cheese icing:
- 120g lite cream cheese - softened
- ½ cup of plain Greek yogurt
- 2 teaspoons vanilla extract
- 5 teaspoons of pure maple syrup
- 1/4 cup pecans - chopped
Directions
- To make the cake base: Preheat oven to 180 degrees celsius.
- Line an 8 x 8 inch tin with baking paper.
- In a bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
- In another bowl, combine the honey, apple sauce, coconut oil, egg and vanilla.
- Slowly sift the dry ingredients into the wet ingredients and stir well.
- Fold in the zucchini and mix well.
- Pour the batter into the lined tin.
- Bake for 30-45 minutes or until golden brown.
- Remove from the oven and allow to cool completely.
- To make the icing: In a bowl place the cream cheese, yogurt, vanilla and maple syrup and mix until smooth.
- Spread the icing mix onto the completely cooled cake.
- Store finished cake in an airtight container for up to 4 days.
Nutritional Information
Per serve (60g) / Per 100g
Energy (kJ): 776/1110 | Protein (g): 4.1/5.8 | Fat (g): 3.5/5 | Saturated Fat (g): 0.3/0.4 | Carbohydrates (g): 31.9/45.5 | Sugar (g): 17/24.4 | Sodium (mg): 33/47
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