Protein-Rich Dark Chocolate Zucchini Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Rich Dark Chocolate Zucchini Cake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Dark Chocolate Zucchini Cake

Enjoy a moist, decadent yet healthful dark chocolate zucchini cake that serves as an energizing start to your day. This cake is enriched with protein powder, almond flour, and Greek yogurt to boost its nutritional profile while keeping it delightfully fudgy and light.

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NUTRITION

428kcal
Protein
44.5g
Fat
20.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1 scoop Vanilla Protein Powder (30g)

1 cup grated Zucchini (124g)

1/4 cup Almond Flour (28g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/2 teaspoon Baking Soda (3g)

1 teaspoon Vanilla Extract (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or use a silicone mold for individual servings.

  • 2

    In a medium bowl, whisk together the egg, Greek yogurt, and vanilla extract until well combined.

  • 3

    Add the vanilla protein powder and mix until smooth.

  • 4

    Fold in the grated zucchini, almond flour, cocoa powder, and baking soda until evenly incorporated. Make sure not to overmix.

  • 5

    Pour the batter into the prepared pan, smoothing the top.

  • 6

    Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the cake to cool before slicing. Enjoy warm or at room temperature to savor its rich, chocolatey flavor with a nutritious twist.

Protein-Rich Dark Chocolate Zucchini Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Rich Dark Chocolate Zucchini Cake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Dark Chocolate Zucchini Cake

Enjoy a moist, decadent yet healthful dark chocolate zucchini cake that serves as an energizing start to your day. This cake is enriched with protein powder, almond flour, and Greek yogurt to boost its nutritional profile while keeping it delightfully fudgy and light.

NUTRITION

428kcal
Protein
44.5g
Fat
20.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1 scoop Vanilla Protein Powder (30g)

1 cup grated Zucchini (124g)

1/4 cup Almond Flour (28g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/2 teaspoon Baking Soda (3g)

1 teaspoon Vanilla Extract (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or use a silicone mold for individual servings.

  • 2

    In a medium bowl, whisk together the egg, Greek yogurt, and vanilla extract until well combined.

  • 3

    Add the vanilla protein powder and mix until smooth.

  • 4

    Fold in the grated zucchini, almond flour, cocoa powder, and baking soda until evenly incorporated. Make sure not to overmix.

  • 5

    Pour the batter into the prepared pan, smoothing the top.

  • 6

    Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the cake to cool before slicing. Enjoy warm or at room temperature to savor its rich, chocolatey flavor with a nutritious twist.