I know, it says zucchini is the 1st ingredient, and raw zucchini at that! No, it is not a typo, and no, you can’t taste it in the finished product. So why zucchini? Well, firstly because it is very good for you; Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. Secondly, protein powder in baking can make things dry and taste like cardboard, so rather than add too much more fat for moisture, I added zucchini. Pumpkin purée would do the trick to, or apple purée, probably even avocado….zucchini just worked for me and I haven’t tried it with the others so give it a whirl and let me know how you go.
400g zucchini, puréed raw
3/4 cup flavorless protein powder
1 cup flaxseed meal (you can use LSA or almond meal instead)
1 heaped tbsp nut butter
1 tbs cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup raw cacao
Stevia to taste or a few tbs honey or agave
1/4 cup coconut oil, melted
Combine all ingredients and mix well. Pour into cupcake moulds and bake at 160C for 20-25 mins or until a skewer inserted comes out clean. Don’t over cook these or they will be really dry! I eat mine as they are on the run or warmed up with a bit of Coconut Milk Yoghurt over the top!
The plain version
Or warmed up with Coconut Milk Yoghurt.