Protein Zucchini Cake Recipe
This zucchini cake is high in protein and low on calories—just 225 calories and 15 grams of protein per slice, including the cream cheese frosting!
Ingredients
Dry Ingredients
- 2 1/2 cups Kodiak Cakes Power Cakes mix
- 1/2 cup vanilla protein powder I used Premier Protein Plus Fiber
- 1/2 cup sugar substitute I used Swerve sweetener
- 1 Tbsp cinnamon
- 2 tsp baking powder
Wet Ingredients
- 2 cups grated zucchini
- 1 cup plain Greek yogurt
- 1 cup milk
- 4 eggs
- 2 tsp vanilla extract
Frosting
- 8 oz cream cheese, softened
- 3-4 Tbsp sugar substitute
- 1 tsp vanilla extract
- Splash of milk
Instructions
- In a large mixing bowl, whisk together dry ingredients.
- In a separate bowl, mix wet ingredients.
- Combine wet and dry ingredients and stir to incorporate.
- Pour into a greased 9 x 13-inch baking pan.
- Bake at 350°F for 40 minutes, or until a toothpick comes out clean.
- While the cake bakes, beat frosting ingredients until smooth. Add milk as needed to reach your desired consistency.
- Cool the cake completely before frosting. If the frosting is too tart, sprinkle with a little extra sugar substitute just before serving. Refrigerate for up to 5 days—if it lasts that long!
Nutrition Facts
225 calories | 15g protein | 10g fat | 29g carbs (17g net carbs, 3g fiber)