Dark Chocolate Zucchini High Protein Cake
Indulge in this moist and rich dark chocolate zucchini cake packed with high protein, perfect for a guilt-free dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup almond flour
- ½ cup cocoa powder (unsweetened)
- 1 cup vanilla whey protein powder
- ¾ cup coconut sugar
- 3 large eggs
- ¼ cup melted coconut oil
- ½ cup plain Greek yogurt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- In a large bowl, whisk together the eggs, coconut sugar, melted coconut oil, Greek yogurt, and vanilla extract until smooth.
- In another bowl, combine almond flour, cocoa powder, whey protein powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
- Fold in the grated zucchini and dark chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Notes
For extra moisture, serve with a dollop of Greek yogurt or a drizzle of natural nut butter.