High Protein Zucchini Cake

Ingredients for 10 servings:

• 330 g zucchini
• 250 g flour
• 60 g protein powder (vanilla or cream)
• 50 g erythritol (sugar substitute)
• 100 g Skyr
• 3 eggs
• n. B. Vanilla flavour powder
• ½ pack of baking powder
• 2 tbsp lemon juice
• 1 tsp cinnamon powder
• 150 g cream cheese (Exquisa Fitline 0.2%)
• 1 tsp lemon juice
• 30 g erythritol (powdered sugar substitute)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

high in protein, quick, easy

Preheat the oven to 180°C (top/bottom heat). Finely grate the zucchini and place it in a sieve to squeeze out some of the juices (not too much, or the cake will be dry). Add the remaining batter ingredients and mix until smooth. Pour the batter into a lightly greased loaf or silicone pan and bake for about 40-50 minutes. Mix together the frosting ingredients and spread over the cooled zucchini cake. Nutritional information per slice (based on 10 slices): 156 kcal | 20g carbohydrates | 13g protein | 2g fat