If you’re looking for a way to sneak vegetables into your diet while enjoying an irresistibly moist and protein-rich dessert, this fluffy courgette cake with blueberries is spot on. Thanks to the quark cream with protein, it’s full of protein, provides you with the necessary energy, and is perfect as a healthy treat after a workout or with coffee.
For the Dough We Will Need:
- 120 g whole spelt flour
- 100 g courgette
- 100 g blueberries
- 80 g cane sugar
- 60 ml olive oil
- 2 eggs
- 1 tsp baking powder
- ¼ tsp baking soda
To Complete It, We Will Need:
- 150 g light cream cheese
- 150 g low-fat quark
- 50 g blueberries for decoration
- 30 g vanilla protein
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Preparation:
Crack the eggs into a bowl and beat them with brown sugar until thick and foamy. Pour in the
Bake the cake for 30 minutes at 170°C (338°F) and then let it cool completely.
Meanwhile, beat the quark with cream cheese and protein powder. Spread this prepared cream on the cooled cake and let it set in the refrigerator. Then decorate with blueberries, and it’s ready to serve.
| Energy value | 214 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fats | 10 g |
If you don’t know how to incorporate courgette and you like moist treats, then this cake is the ideal choice.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
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