Decadent Chocolate Loaf Cake (with Hidden Fruits and Veggies!)*
Ingredients:
Wet ingredients
- 1 medium zucchini (150 g, shredded; weigh after grating and before squeezing)
- 2 very ripe bananas, mashed
- 2 large eggs, whisked
- ⅓ cup milk of choice (we used unsweetened oat milk)
- ⅓ cup maple syrup + 1–2 Tbsp more if you prefer a very sweet cake
- 1 tsp vanilla
Dry ingredients
- 1½ cups gluten-free rolled oats, blended into oat flour
- 1 scoop (46 g) VegiDay® All-in-One Balanced Plant Protein, Decadent Chocolate flavour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Directions:
- Preheat the oven to 350 °F. Line an 8 x 4-inch loaf pan with parchment paper.
- Grate the zucchini and weigh out 150 g. Give it one gentle squeeze to release most of the water, but do not wring it dry.
- Add the zucchini to the rest of the wet ingredients.
- In a separate bowl, combine all the dry ingredients and stir until combined.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Let the batter sit for 10 minutes before baking. This gives the protein powder time to hydrate, resulting in a smoother, more tender texture.
- Bake for 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool in the pan for about 10–15 minutes, then remove the loaf and let it cool for at least 30 minutes before slicing.
Enjoy!
In This Recipe
All-in-one Balanced Plant Protein, Decadent Chocolate
VegiDay All-In-One Balanced Plant Protein, with pea, rice, quinoa, spirulina, and chlorella, provides 25 g of complete, organic vegan protein per serving. These gluten-free, soy-free, easy-to-digest…