Servings: 1 serving servings Prep: 5 min Cook: 3 min Passive: 10 min

Craving zucchini bread, but short on time? This is the recipe for you! Loaded with protein, filled with shredded zucchini and crushed pistachios, this Zucchini Pistachio Mug Cake is the perfect anytime treat.

Ingredients

2 Tbsp Almond Protein Powder (18 g)
1–2 Tbsp Sugar, Monk Fruit Sweetener or Granulated Sweetener of your choice
½ tsp Baking Powder
1 Egg
½ tsp Apple Cider Vinegar
¼ tsp Vanilla or Almond Extract
2 Tbsp shredded Zucchini
chopped Pistachios

Topping

1 Tbsp Cream Cheese
1 Tbsp Vanilla Yogurt
1 Tbsp Powdered Sugar, optional
1 Tbsp chopped Pistachios, optional

Instructions

In a small microwave-safe bowl, combine all the cake ingredients. Whisk well to combine.
Microwave for 2–3 minutes, checking at the 2-minute mark for doneness. The cake will be firm and bounce back when done.
In a separate bowl, combine cream cheese, vanilla yogurt and powdered sugar. Whisk well to combine.
To serve, spread the topping over the cake and sprinkle with chopped pistachios. Enjoy!