Double Chocolate Zucchini Protein Cake

Directions

1. Preheat oven to 180°C. Line a loaf tin with baking paper and set aside.

2. Place the shredded zucchini on a couple paper towels to absorb some (but not all) moisture. Press a paper towel on top as well. Set aside.

3. To make flax egg – In a small dish, mix ground flax seeds with 6 tablespoons of water. Set aside.

4. In a large bowl, whisk the flour, cacao powder, protein powder, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.

5. In a medium bowl, combine the flax eggs, yoghurt, erythritol, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly mix until combined. Fold in the zucchini. Spoon batter into prepared baking tin.

6. Bake for 50-60 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool completely in the pan set on a wire rack.

7. Mix ingredients for icing and top cake once it's cooled. Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!