Protein Cake with a Zucchini Twist

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Experimenting with protein bars, muffins, and cakes is always fun & delicious!

I took Jamie Eason’s pumpkin protein recipe and used zucchini instead of pumpkin.

I shredded & chopped 1 medium zucchini, with 2 scoops of Jay Robb’s vanilla egg white protein powder. Also in this recipe: oat flour, coconut sugar, cinnamon, ginger, clove, egg whites, vanilla, and almond milk.

Similar to carrot cake, and so good!

P.S. Gluten, dairy, & artificial sugar free!

🙂

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