High-Protein Lemon Zucchini Cake -

High-Protein Lemon Zucchini Cake

The Dry Ingredients:
- 1.5 cups protein baking flour (or a 1:1 mix of all-purpose flour and unflavored/vanilla protein powder)
- 1 scoop (approx. 30g) vanilla whey protein powder
- 1.5 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
The Wet Ingredients & Veggie:
- 1 cup grated zucchini (gently squeezed in a paper towel to remove excess moisture)
- 2 large eggs + 1 egg white
- ½ cup plain non-fat Greek yogurt (adds moisture and protein)
- ¼ cup melted coconut oil or unsalted butter
- ⅓ cup sweetener of choice (monk fruit, erythritol, or sugar)
- 2 tbsp fresh lemon juice
- Zest of 2 large lemons
The High-Protein Lemon Glaze (Optional):
- 2 tbsp powdered sugar-free sweetener
- 1 tbsp vanilla protein powder
- 1–2 tbsp fresh lemon juice (mix until smooth and drizzleable)

Prep and Pre-heat: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan or a round cake pan.
Shred the Zucchini: Grate the zucchini and squeeze out any excess liquid using a clean cloth or paper towel so the cake doesn’t become soggy.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg white, Greek yogurt, melted coconut oil, sweetener, lemon juice, and lemon zest until smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the protein flour, protein powder, baking powder, baking soda, and salt.
Fold Together: Gently fold the dry ingredient mixture into the wet ingredients until just combined (do not overmix). Fold in the grated zucchini.
Bake: Pour the batter evenly into your prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Let the cake cool completely in the pan. Whisk together the glaze ingredients until smooth, then drizzle it generously over the top before slicing.