chocolate zucchini protein muffins

INGREDIENTS NEEDED TO MAKE THESE CHOCOLATE ZUCCHINI MUFFINS:

DIRECTIONS TO MAKE THESE CHOCOLATE ZUCCHINI MUFFINS:

1. Preheat oven to 350 degrees.
2. Combine egg, corn oil, zucchini, and Greek yogurt with a mixer.
3. Whisk together dry ingredients: flour, sugar, salt, baking soda, and baking powder.
4. Add dry ingredients to wet ingredients.
5. Add in milk and mix to desired consistency. (may need up to ½ cup of milk)
6. Fill each cup of a prepared muffin pan ½ full.
7. Bake for 14 minutes, or until a toothpick poked in the middle of a muffin comes out clean.
8. Allow to cool for 5 minutes and enjoy!

The muffins are absolutely decadent! With two types of chocolate (cocoa powder and chocolate chips), they taste like an amazing dessert, but they are also good for breakfast or snacks.

Shredded zucchini adds fiber while keeping the muffins moist, Greek yogurt adds creaminess and protein, while corn oil gives the muffins the soft, fluffy texture. I love swapping out ingredients to make our favorite recipes even better for us!

handy tools to use when making these muffins:

• silicone whisk – scrap sides as you mix, multiple sizes for flexibility
• silicone muffin tins – easy to use when not using liners,  muffins pop right out, easy to clean

And they’re kid-approved too! These chocolate muffins completely disappeared in our house. #MomWin

frequently asked questions

How long do zucchini muffins last?

Properly stored, freshly baked zucchini muffins will last for about 1 to 2 days at normal room temperature. Freshly baked zucchini muffins will keep well for about 1 week in the fridge when properly stored.

When baking with zucchini, do you peel it first?

When you’re ready to use it, wash the zucchini, then slice both ends off. If the skin of the zucchini has been waxed (to extend its shelf-life), peel the skin, but leave the skin on if it’s unwaxed. Larger zucchini should be peeled first because the skin can be bitter.

Can shredded zucchini be frozen for later use?

Yes, you can shred it up and measure it out for your favorite recipes. Then just freeze in ziploc bags. You can use the frozen zucchini in just about any recipe that calls for shredded zucchini. Simply remove it from the freezer and thaw it in a mesh strainer or colander (to remove excess moisture) before using it in the recipe!

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Yield: 1 dozen

Chocolate Zucchini Muffins

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

These Chocolate Zucchini Muffins with Yogurt are full of good stuff and taste so decadent. You'll love them for a quick & easy breakfast or snack. 

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Ingredients

• 1 large egg
• ¼ cup, vegetable oil
• ¾ cup greek yogurt
• ¼ cup, shredded zucchini
• 1 cup flour
• ½ cup sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup cocoa powder
• ¼-1/2 cup of milk
• ½ cup chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees.
2. Combine egg, corn oil, zucchini, and Greek yogurt with a mixer.
3. Whisk together dry ingredients: flour, sugar, salt, baking soda, and baking powder.
4. Add dry ingredients to wet ingredients.
5. Add in milk and mix to desired consistency. (may need up to ½ cup of milk)
6. Fill each cup of a prepared muffin pan ½ full.
7. Bake for 14 minutes, or until a toothpick poked in the middle of a muffin comes out clean.
8. Allow to cool for 5 minutes and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 254mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 5g

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