Healthy Chocolate Zucchini Protein Muffins
These Healthy Chocolate Zucchini Protein Muffins are moist, fudgy, and ready in 30 minutes. Packed with 10g protein per muffin and a hidden veggie, they're the perfect guilt-free breakfast or snack your whole family will love.
Equipment
- Muffin Tin (12-cup)
- Paper liners
- Box Grater or Food Processor (shredding disc)
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Clean kitchen towel or cheesecloth
Ingredients
- 1.5 cups shredded zucchini (from ~1 medium zucchini)
- 1/3 cup unsweetened cocoa powder
- 1 scoop (30g) chocolate protein powder
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1/3 cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1/3 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Shred the zucchini on a box grater. Toss with a pinch of salt and let sit for 5 minutes. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and glossy.
- Sift in the cocoa powder, chocolate protein powder, baking soda, and salt. Fold gently with a rubber spatula until just combined. Do not overmix.
- Fold in the squeezed zucchini and most of the chocolate chips. The batter should be thick and fudgy.
- Divide the batter evenly among the 12 muffin cups. Sprinkle a few extra chocolate chips on top of each.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Important Tips: Don't skip squeezing the zucchini — it's the key to a fluffy muffin. Use a light hand when mixing to avoid tough muffins. Room temperature eggs ensure a smooth batter. Let the muffins cool completely before storing to avoid sogginess. Store in an airtight container at room temperature for up to 5 days, or freeze individually wrapped for up to 3 months. Reheat for 10-20 seconds in the microwave.