Method:

It may seem like a lot of ingredient but this is a big cake so get yourself a large loaf tin or large cake tin.

Turn the oven on to 180°C.

To a bowl add your flour, coco powder, baking powder, cinnamon, salt, granulated sweetener and milk protein smooth, give them a stir. Now grate your courgettes into the bowl and put in the chopped walnuts, mix again.

Next

In a separate bowl melt your coconut oil, leave it a few minutes to cool, then add your apple sauce, eggs, Flavdrops, 100ml of the milk and pour over the dry mixture in your other bowl, give it a good stir making sure there are no dry lumps if this mixture seems very thick add the other 100ml of milk and mix again.

Note: If it still feel thick just add a little water. You are aiming for the mix to drop off the spoon in a lump not dribble, that is too wet if that happens just put in a little more flour.

Lastly

Once everything is mixed together, pour the mixture into the tin and place in the oven, Now turn your oven down to a low to medium heat (150°C) for 25-30 minutes until it has risen and you can stick a stew in the middle without it being covered in mixture.

Leave to one side to cool then reward yourself for your impressive cooking skills and tuck in! This recipe makes 24 servings.

Suggestions

This is a great recipe to use as a protein bar, cut it up into your individual servings, wrap in cling film and put in the freezer then you can take one out each night put it in the fridge and it will be defrosted and ready to eat the next day.

Once made, this cake will only last 3 days unless refrigerated or frozen, On the picture we have frosted the cake with double cream and Myprotein salted caramel whey protein.

Macros without frosting:

Calories - 108 Carbs - 10g Fat - 4g Protein - 8g Sugar - 2g

To Buy our Milk Protein Smooth click buy now.