Do you love chocolate zucchini muffins? How about muffins that have an extra punch of protein to help you recover after a good workout? This delicious and easy baking recipe is packed with protein thanks to a healthy scoop of chocolate protein powder. Feel free to substitute with other flavours of protein, if you you don’t want to go overboard with the chocolate.
Ingredients
- 3/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1-1/4 cups milk
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate protein powder
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup tightly-packed shredded zucchini
- 1 cup semisweet chocolate chips (or chunks)
- 1/4 teaspoon cardamon
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth. In a medium bowl, combine flour, cocoa, baking powder, salt, cardamon, cinnamon and nutmeg. Gently fold flour mixture into liquid mixture until just combined. Fold in shredded zucchini and chocolate chips.
- Divide batter between greased muffin cups and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15 minutes.
- Let muffins cool for 5 minutes.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days. Muffins may be frozen up to 1 month.
this was a fantastic recipe. They tasted amazing!