Any of you out there with a garden knows that the end of summer usually brings loads and loads of zucchini! I can only hope that one day I have a garden so I can be faced with the real life challenge of trying to figure out what to do with so much zucchini. Instead, I help the grocery store unload their ripe, delicious looking zucchinis…I’m not jealous of people with gardens, I swear.
Now, I actually made this exact same recipe last week as a loaf of zucchini bread. And it was delicious! The only problem was that I didn’t grate the zucchini small enough or squeeze enough water out of it before throwing it in the batter. Which meant that the insides of my zucchini bread were having a lot of trouble cooking while the outside got very golden.
I think these muffins are fun to use as part of breakfast, or you can eat them as dessert. Split them open and “butter” them with coconut butter if you have to have that melty texture. Even better when you make it as a loaf of bread!
Zucchini Chocolate Chip Protein Muffins
Servings:
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unflavored grass-fed whey protein
- 1/3 cup Guittard 63% dark chocolate chips
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 cup shredded zucchini, excess water squeezed out
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Spray and muffin pan with non-stick cooking spray and set aside.
- Mix dry ingredients, then add wet ingredients and mix until just combined.
- Pour muffin batter evenly into 12 muffin tin.
- Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Information
Calories: 125kcal (6%), Carbohydrates: 18g (6%), Protein: 6g (12%), Fat: 4g (6%), Cholesterol: 21mg (7%), Sodium: 168mg (7%), Potassium: 94mg (3%), Fiber: 2g (8%), Sugar: 9g (10%)
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