Zucchini Cake (with chocolate chips)

Seriously, I had my doubts of adding chocolate to a zucchini bread but it worked surprisingly. This cake has a great thick and moist texture. You can have zucchini in each bit and the cacao nibs add a nice crunchy texture. As for the frosting, I just dilute coconut yogurt with a bit of vegan milk until consistency.

This cake is better enjoyed when warm.


1 cup gluten free flour

1/2 cup protein powder

1/4 cup agave

1 cup shredded zucchini

2T raw cacao nibs

1 cup vegan milk

1 cup water (use more if needed)

1tsp baking powder

a dash of cinnamon, sea salt and ginger


1/3 cup of coconut yogurt

about 3 T of soy milk


1- Pre heat the oven at 360F.

2- In a big bowl, cobine all of the dry ingredients. Slowly, incorporate the liquid ingredients. Mix and add water if necessary.

3- Transfer all of the batter into a greased cake pan.

4- Let cook for about 30 mins. Check if it is completely cooked. If it is set it aside and let cool.

5- While the cake is cooling, mix the yogurt with the vegan milk until homogeneous.

6- Once the cake has cooled, spread the frosting around all of the cake.

7- Cut into 8 pieces and enjoy!

Nutrition Facts: 5.5g Fat    20g net carbs     7.75g Protein

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