Cake on the Brain.

I’m pretty sure I had a “post-wedding festivities burnout” headache yesterday. The kind of headache that is throbbing and all you want to do is take an ibuprofin and hope you wake up before dinner. That’s exactly what I did. And it worked! I’m pretty sure the headache had something to do with the 3 fruity rum drinks I had with pop-rocks around the rim or maybe it was the non-stop MC Hammer dance moves trying to keep up with my mother on the dance floor.

She never ceases to amaze me. I’ll go with the latter 🙂

In other news, just when I think a Real Housewives season is over…another one pops up out of the blue.

Hello, Real Housewives of Orange County. Yes, I would love to drive a Bentley and take private jets to lunch in L.A.. K thanks.

On another another note…cake is the topic today.

Which is such a DRASTIC change from my weekly topics. Ha!

I’m putting vegetables in your cake today.


Seriously…you will thank me when your Dr. gives you that clean bill of health.


Really…these are super good and healthy for you!


They are made w/ zero sugar! What…a cake with no sugar? Yep.


These snack bars/cake are packed with zucchini and  protein.


I would suggest eating one before or after a workout. I will be eating mine with breakfast.


Just because cake is always better at breakfast.


Don’t tell me you’ve never had cake for breakfast.


I just might croak.


I’m talking to you college sophomore who claims to be hanging out with friends for a late night study sesh which quickly turns into a late night bar-hopping sesh only to end up at a 24-hour diner at 5 a.m. where you nix the eggs and bacon and splurge on a short-stack of buttermilk pancakes and a slice of dark chocolate cake with a sinful ganache frosting.


Oh, those college days.


Where did I harbor all that food exactly?


I’ve done it again…made health food look like you will gain 10 pounds after eating it!


Not on this blog, people. 🙂


You know it just wouldn’t be cake without a good ole’ glaze on top.


The glaze has protein too…


that’s like double the protein!


Did I mention these are paleo?

BAM! Let’s get yoked!


Zucchini Protein Snack Cake
Recipe type: Snack, Dessert,
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • For the cake:
  • ½ c. coconut flour
  • 2 T. flaxseed meal
  • 2 T. raw vanilla protein powder
  • ¼ t. fine sea salt
  • 1 t. gluten-free baking powder
  • 1 large egg white or ¼ c. egg white substitute
  • 1 T. unsweetened, apple sauce (I used a homemade unsweetened apple butter)
  • ¾ c. unsweetened, vanilla almond milk
  • 1 T. pure vanilla extract
  • 1 large zucchini, grated
  • 1 T. granulated stevia, optional
  • For the nut butter protein glaze:
  • 1 T. raw vanilla protein powder
  • 2 T. of your favorite nut butter (I used almond butter)
  • 2 T. +1 t. unsweetened, vanilla almond butter
  1. For the cake:
  2. Preheat the oven to 350 degrees F. Grease an 8 in square cake pan with cooking spray.
  3. In a large mixing bowl, combine all of the dry ingredients.
  4. In a separate mixing bowl, combine all of the wet ingredients, including the zucchini.
  5. Add the wet ingredients to the dry ingredients and mix until thoroughly combined.
  6. Spread the mixture into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool completely before cutting into squares and glazing.
  8. For the glaze:
  9. Whisk together all of the glaze ingredients until smooth.
  10. Pour the glaze evenly over the cake squares.

Nutritional Facts (Serves: 9, Serving Size: per 1 cake square w/out protein frosting (will vary depending on nut butter used)):

Calories: 96.2 kcal Total Fat: 2.7g, Total Carb: 10.3g, Potassium: 87.2 mg, Sodium: 168.2 mg, Dietary Fiber: 6.2g, Protein: 7g



  1. Renee Ethridge says:

    I’m out of my mind crazy over this recipe! Absolutely delish!!

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