[realcdn]

1/2 Tbsp butter, melted
1/2 Tbsp oil
3/4 cup (less 1 Tb) unsweetened applesauce
2 eggs
1/4 cup sour milk (used skim milk with 1/2 Tb vinegar)
1 tsp vanilla
1/2 cup sugar
6 oz grated zucchini with peel (~1-1/2 cups)

Melt butter and mix with oil to make 1Tb. Put into measuring cup and make up difference with unsweetened applesauce (to 3/4 cup). Mix with rest of above ingredients in bowl.

5 oz soy flour (defatted) ~1-1/4 cups
2 Tb wheat gluten
1/4 cup cocoa powder
1 tsp baking soda
1-1/2 tsp baking powder
1 tsp cinnamon
4 scoops chocolate protein powder (22g scoops)

Sift dry ingredients together and stir into wet ingredients. Do not over mix. Spread into greased (non-stick spray) 8x10 pan and bake in preheated 350F oven for 25 - 30 mins until inserted wooden pick comes out clean.

Let cool and cut into pieces (I made 20).

Total for cake: 1811 cals (171g protein, 202g carbs, 38g fat, 37g fiber)

per 1/20 (roughly 2"x2" piece): 91 cals (9g protein, 10g carbs, 2g fat, 2g fiber)

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How it turned out - quite nice actually. A denser texture - more like a gingerbread than a cake. Quite nice for a baked good that is 37% protein. If you wanted to make it without the protein powder (still keeping the soy flour) it would still be a 29% protein chocolate cake. I'm not sure if you would need to adjust the liquid up as much (but that's up to you if you try it).

I learned my lesson from attempted to add protein powder to a fruit & nut bar. More liquid and (this time) I added an extra egg as well as a little more baking soda and baking powder. I also added some wheat gluten as I changed the white flour to soy flour.