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.
You might be interested in these products:
Method:
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.
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.
[12]
Discover our bestsellers:
| Energy value | 155 kcal |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Fats | 7 g |
| Fibre | 4 g |
If you love moist desserts and need to use up some of your zucchini harvest, this dessert is a superb choice.
Feel to share your creations with us on social media using the hashtag #gymbeamcom.
