Snickerdoodle Zucchini Cake

Cinnamon and zucchini??!!  Why not?!  I’m ALL about getting in those greens, and I especially love potassium packed and hydrating zucchini.  I think zucchini bread is such a classic recipe, but the original recipes boast a ton of sugar, butter and next to no protein. This is my take on the classic, but with some macro minded tweaks to level up each slice and get you the most bang for your buck all the while tasting absolutely delicious!  No grating zucchini required (unless you prefer to go that route), to make this recipe as easy as possible for you to whip up.  As usual, just blend, bake and serve.  I reserved the Iced Oatmeal Cookie drizzle for last for that subtle, yet perfect ‘icing’ touch.  This cake is so good and packed with hidden veggies, even your family or littles might want to get in on the action.  This version almost has a bread pudding kind of texture because of all those blended greens, giving it an incredibly dense, yet moist texture.  Best served chilled, the next day once those flavors really come together. Enjoy my friends! 

 
 

Ingredients:

40 grams quick oats

120 grams Kodiak cakes pancake mix (or Birch Benders Plant powdered for dairy free)

16 grams coconut flour

4 grams sea salt

4 grams powdered stevia

50 grams erythritol (*optional-can omit if you prefer, but adds extra sweetness)

50 grams vanilla active stacks (code COCOABAR for 10% off)

3 tsp cinnamon 

2 tsp vanilla

2 tsp baking powder

350 grams steamed zucchini

250 grams of egg whites

Mix in: 28 grams of crushed walnuts or Pecans

Toppings: 

5 grams cinnamon

20 grams erythritol 

28 grams Iced Oatmeal Cookie Spread for drizzling