Sunday, April 1, 2012

Chocolate Zucchini-Ricotta Protein Cakes

                          Chocolate Zucchini-Ricotta Protein Cakes

2 cups white whole wheat flour
1 cup chocolate whey protein powder
I Tbsp. baking powder
1 ½ tsp. salt
1 ½ cup sugar
½ cup plus 2 T cups cocoa powder
1 tsp cinnamon
Stevia, enough to sweeten batch or
1 ½ cups sugar
2 eggs
 1 ¼ cups part-skim ricotta cheese
2 ¼ cups grated zucchini, chopped
1 ½ cups coconut milk beverage or organic milk
2 tsp. vanilla extract
¼ cup pure coconut oil, melted
½ cup mini dark chocolate chips

1.Preaheat oven to 375. In a large bowl, mix flour, protein, baking powder, baking soda, salt, sugar, cocoa powder and cinnamon.
. In another bowl, beat eggs and fold in ricotta. Add remaining ingredients, reserving the chocolate chips.

. Fold wet and dry ingredients, being careful not to over mix. Fill 20 muffin cups lined with paper cups with batter.Top each with a few chocolate chips.

Bake 26-28 minutes or until center is cooked.
Super Yum, with 12 grams of protein each!

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