Makes 9 pieces
Preparation time + Cooking time - 1 hour
Macros per piece:
Energy - 1,511kJ
Carbohydrates - 35g
Protein - 10.4g
Fat - 20g
Ingredients
1 zucchini, grated
1 banana, mashed
2 carrots, grated
½ cup buckwheat flour
½ cup wholemeal self-raising flour
1.5 cups rolled oats
½ cup extra virgin olive oil
3 eggs
¼ cup brown sugar
1 tsp bicarb soda
1 cup milk of your choice, low-fat cow’s milk used here
½ cup walnuts, crushed (save a few to add to the top of the cake)
¼ cup dates, whole
1 scoop (30g) True Plant Protein in Rich Chocolate
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Method
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Preheat the oven on 170 degrees Celsius.
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In a large bowl, mash the banana and grate the zucchini and carrots.
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Add the flours, rolled oats, extra virgin olive oil, eggs, brown sugar, bicarb soda, milk, walnuts, dates, protein powder, cinnamon and vanilla extract. Mix until all ingredients are well combined.
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Line a large baking tin with baking paper and pour the cake mixture into the tin.
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Top the cake with some walnuts you set aside to top the cake and cook for approximately 45 minutes.
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This cake is tricky to work out when it’s cooked as the banana and zucchini moistens it. Remove the cake out of the oven after 45-minutes, cut a slit in it and check to see whether it is cooked. If it is not cooked, leave it in the oven for another 5 to 10 minutes.
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Once the cake is cooked, leave it to cool and then cut it into 9 pieces.