Recipe: Zucchini-Carrot Cake

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>

> Zucchini-Carrot Cake

>

> Makes 8 generous servings

>

> 1 1/4 cups hazelnuts

> 2 eggs

> 1/2 cup oil

> 1/2 cup yogurt

> 1/2 cup vanilla-flavored whey protein powder

> 1 tsp. baking soda

> 1/2 tsp. salt

> 1 1/2 tsp. ground cinnamon

> 1/4 tsp. nutmeg

> 3/4 cup shredded zucchini

> 1/4 cup shredded carrot

>

> Heat oven to 350 degrees. In food processor with

> metal " S " blade in

> place, use pulse control to grind hazelnuts to

> mealy consistency. Set

> ground hazelnuts aside. In large mixing bowl,

> whisk eggs until well

> blended. Add oil, yogurt, ground hazelnuts,

> protein powder, baking

> soda, salt, cinnamon and nutmeg (preferably

> freshly grated), mixing

> well after each addition. (It's especially

> important that baking soda

> be well distributed throughout mixture.) Add

> zucchini and carrots last,

> mixing well. Thoroughly coat ovenproof ring mold

> or bundt pan with

> nonstick cooking spray and turn batter into it

> (if pan was sprayed

> ahead of time, give it another shot just before

> adding batter). Batter

> may not fill pan - it fills typical bundt pan

> about halfway. Bake 45

> minutes and turn out gently onto wire rack to

> cool.

>

> Nutritional analysis (per serving): 8 grams

> carbohydrates, 2 grams

> fiber (total of 6 grams usable carbohydrates), 16

> grams protein

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