Fitness Recipe: Zucchini Chocolate Gingerbread Cake

Fitness Recipe: Zucchini Chocolate Gingerbread Cake

Zucchini is among the versatile ingredients that can be incorporated into both sweet and savoury dishes. The great advantage is that it has a relatively low calorie content when used in larger quantities. So, when you add it to your meals, you can eat more without racking up a ton of calories. Furthermore, it’ll add moistness to your gingerbread cake, making it literally melt in your mouth. Ideal as a dessert, breakfast, or snack.


Zucchini Chocolate Gingerbread Cake - Ingredients

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In one bowl, mix the dry ingredients: flour, protein powder, xylitol, cocoa powder, gingerbread spice, and baking powder. Mix everything thoroughly and gradually add the grated and squeezed zucchini and the liquid ingredients: melted coconut oil, honey, eggs, and Flavor Drops. Mix everything thoroughly and pour it onto a baking sheet lined with parchment paper. Our sheet measured 24×24 cm. Place it in the oven preheated to 170°C (338°F), and bake for about 25 minutes. After baking, cover the gingerbread with strawberry Jammy Spread.

Zucchini Chocolate Gingerbread Cake - Method

Then, melt the chocolate (in a water bath or in the microwave) and pour it over the entire surface. Sprinkle the chocolate layer with chopped cashews, and you’re done. Now, let it cool slightly and serve.

Zucchini Chocolate Gingerbread Cake

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Nutritional Values
1 piece (16 pieces total)
Energy value155 kcal
Protein6 g
Carbohydrates15 g
Fats7 g
Fibre4 g

If you love moist desserts and need to use up some of your zucchini harvest, this dessert is a superb choice.

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