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