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Carrot Zucchini and Banana Cake

True Protein Blogger 1 by Emily McNeil | @wellnessbyemily 26 November 2021

This moist, cake recipe unites a delicious flavour combination that is sure to tickle your tastebuds.

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Carrot Zucchini and Banana Cake

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) Vegan 85 Protein Blend Rich Chocolate flavour

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

 

Method

  1. Preheat the oven on 170 degrees Celsius.

  2. In a large bowl, mash the banana and grate the zucchini and carrots.

  3. 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.

  4. Line a large baking tin with baking paper and pour the cake mixture into the tin.

  5. Top the cake with some walnuts you set aside to top the cake and cook for approximately 45 minutes.

  6. 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.

  7. Once the cake is cooked, leave it to cool and then cut it into 9 pieces.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.