Zucchini-Carrot Cake – a delicious recipe with hazelnuts, eggs, oil, yogurt, vanilla-flavored whey protein powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0. In a food processor with the S blade in place, use the pulse control to grind the hazelnuts to a mealy consistency. (You want 1 1/2 cups of ground hazelnuts when you're done and for some inexplicable reason, they seem to actually grow a little rather than shrink a little when you grind them.) Set the ground hazelnuts aside. In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, protein powder, baking soda, salt, cinnamon and nutmeg, mixing well after each addition. (It's especially important that the baking soda be well distributed through the mixture.) Add the zucchini and carrots last, mixing well. Thoroughly coat a ring mold or Bundt pan with nonstick cooking spray and turn the batter into it.
459
kcal
Calories
36
g
Fat
10
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: about 1 1/4 c. hazelnuts, 2 eggs, 1/2 c. oil, 1/2 c. yogurt, and more.
Yes, Zucchini-Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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