Zucchini gingerbread

This gingerbread contains a secret ingredient - zucchini! Thanks to it, it is beautifully supple, full of dietary fibre and contains much less calories than the classic one.

Great taste, easy preparation, lots of protein and no sugar - that sounds great, doesn't it? So, let's start baking!

Ingredients:

• 120 g of grated zucchini
• 2 eggs
• 30 g of fine peanut butters
• 130 ml of kefir
• 80 ml of milk
• 90 g of smooth spelled flour
• 40 g of chocolate whey protein WPC 80
• 20 g organic cocoa
• erythritol or another sweetener to taste
• a drop of rum or rum essence
• Ceylon cinnamon and gingerbread spices to taste
• tsp of baking soda
• + 30 g sugar-free chocolate for icing (can be omitted)

Preparation:

1. Mix all ingredients except proteins and create a dough of a more fluid consistency.

2. Whisk the egg whites into the solid snow and then gradually mix them into the dough.

3. Pour the dough onto a smaller baking sheet and bake at 160 degrees for about 35 minutes.

4. Pour the baked sugar-free chocolate over the baked gingerbread and you can serve.

Bon appetite!

Nutritional values:

We cut the gingerbread into 12 pieces, one of which has:

Calories - 95 kcal

Protein - 6 g

Carbohydrates - 9 g

Fat - 4 g