This is one of the new recipes that Michelle and I worked on for my 1-year anniversary 6-week Challenge! 🎉🎉 Zucchini Fudge Cupcakes ❤️ These delightful treats are gluten and sugar free, low in fat and higher in protein than regular cupcakes. But best of all they are delicious and moist because of the grated zucchini that’s in them ❤️ Enjoy! . INGREDIENTS DRY 32 g @womensbest Iso Whey Protein Powder (chocolate) 153 g gluten free pancake mix 40 g Xylitol 5 g cinnamon 10 g cocoa powder (dark unsweetened) 1 tsp baking powder WET 40 g @womensbest sugar free Caramel syrup 30 g butter (softened) 50 g egg whites 100 g grated zucchini .. METHOD Preheat the oven to 370F, and prepare 6 Silpat cupcake molds In a large bowl mix all of the dry ingredients. In a @ninjakitchen mini food processor mix tge wet ingredients except for the zucchini. Fold the wet ingredients and the zucchini into the dry ingredients until they are incorporated and then spoon the batter evenly into the molds. Bake for 12 minutes or until the cakes are domed and they spring back when lightly pressed with a finger. Do not overcook though because protein powder can harden if overcooked. These should be tender and moist and decadent! Top with @yhhrecipes Sweet Icing or Fudge Icing. Or just have them plain! Either way they are amazing! MACROS PER CAKE: 7 g P, 30 g C, 4 g F (rounded numbers) . From my kitchen with love ❤️ . You have today and tomorrow to join in on my 6-week challenge. The sign up link is in my linktree 🔝. @yourhealthyhedonista will be coaching challengers on mindset. We have all new programs and recipes for you. There are 10K in cash and prizes and this time we are doing many prizes instead of a few big ones. I want as many people as possible to win. 🎉🎉 The app is now available on Android!