Zucchini Chocolate Cake with Yoghurt Cream Frosting

Just made this up. It resembled a carrot cake in many ways so i wanted something a bit like cream cheese frosting only healthier so i made up 'yoghurt cream' as something to dollop on top when serving.
Makes 16 pieces at 150 calories per serve. Yoghurt cream is only 20 or so calories depending on the yoghurt you use.

Ingredients for Cake:

4 medium zucchinis grated
1 cup plain flour
2 tsp baking powder
1.5 tsp baking soda
3/4 cup white sugar
2 tbs agave syrup (or honey)
1 tsp cinnamon
1/4 tsp nutmeg
2 scoops protein powder
1/4 cup crushed walnuts
2 tbs cocoa nibs
1/3 cup unsweetened cocoa powder
1/4 cup vegetable oil
4 eggs
1/3 cup dates chopped

1. Mix dry ingredients with zucchini.
2. Cream sugar and eggs in a mixer. Add to zucchini mixture. Add agave syrup and stir. Add rest of ingredients and mix until smooth.
3. Poor into a cake tin. Bake in a medium (180 degrees C) oven for about 50 minutes or until a skewer comes out clean.
Serve with Yoghurt Cream (recipe below).

Yoghurt Cream Ingredients:

2 egg whites
1 tbs icing sugar
3/4 cup low fat greek yoghurt
pinch of cream of tartar


Method:

1. In an electric mixer whisk egg whites with cream of tartar until stiff peaks.
2. On a lower speed gradually add icing sugar, then yoghurt. Whip until light and fluffy.

Dollop over your cake. Yum!