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Moist chocolate nut cake with zucchini

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Ingredients for 1 servings:

  • 200 g hazelnuts, ground
  • 30 g cocoa powder
  • 30 g protein powder with vanilla or coconut flavor
  • 1 packet of baking powder
  • 6 eggs
  • 400 g zucchini
  • Sweetener equivalent to 225 g of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

low-carb

Preheat the oven to 180°C, wash, peel, and finely grate the zucchini. Mix the hazelnuts, cocoa powder, baking powder, and egg white powder well. Beat the eggs with the sweetener in a mixing bowl until frothy, add the grated zucchini and the nut mixture, and fold in thoroughly. Pour the batter into a bundt pan and bake for about 40-45 minutes. I prefer a silicone baking pan, as the cake pops easily after baking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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