Triple Chocolate Zucchini Muffins

“Moist and hearty muffins packed with protein and other goodness. The zucchini makes these nice and moist without changing the flavor. There are lots of variations you can make. The rolled oats add chewiness and are a good source of protein and fiber, but you can replace with any kind of flour. I chose to use honey and brown sugar instead of refined white sugar. My protein powder was quite sweet, so these were as sweet as brownies. You could also use regular sized chocolate chips, but I like how the mini ones distribute the chocolate flavor more.”
READY IN:
55mins
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with non-stick spray or line with paper baking cups.
  2. Mix dry ingredients in a medium bowl with a wire whisk.
  3. Mix liquid ingredients and shredded zucchini in a small bowl with whisk.
  4. Make a well in the dry ingredients, then pour in liquid mixture. Stir a few times with a wooden spoon or scraper to incorporate gently.
  5. Fold in chocolate chips.
  6. Scoop 1/3 batter per muffin into muffin tin.
  7. Bake for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean. Let cool for at least 10 minutes before taking muffins out or they may fall apart.

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