Meet this chocolate zucchini bread made into muffins and boosted with protein!

Cooking with protein and making calorie-conscious treats can be tricky; but, they are rewarding from a macronutrient (and taste standpoint) if you do it correctly.



Makes 8 large muffins

  • Dry 
    • 1 1/4 cup oat flour 
    • 2 scoops chocolate isolate whey (I used MAN Sports Clean Protein – Chocolate)
    • 1/3 cup cacao or 60%+ dark chocolate powder 
    • 1 tsp salt 
    • 1 tsp baking soda 
  • Wet
    • 2 eggs 
    • 1/8 cup coconut oil (melted) 
    • 1/3 cup coconut sugar 
    • 1/2 cup 2% Greek yogurt 
    • 1/2 cup unsweetened applesauce 
  • 1 cup grated zucchini (squeezed) 
  • 1/3 cup 60%+ dark chocolate chips/nibs 
  • 1/4 cup unsweetened almond milk 
  • Garnish (optional) 
    • 1 or 2 dark chocolate chips/nibs on top of each muffin 
    • Swerve zero calorie confection sugar

  1. Set oven to 350F.
  2. Grate a medium zucchini until you can fill about 1 cup with the shavings. Wrap the zucchini in a cloth towel (or cheesecloth) and squeeze the water out of it. Set it aside.
  3. Mix together the dry ingredients in a large bowl.
  4. Then, beat eggs, coconut oil and coconut sugar together in a separate bowl. Add the remaining listed wet ingredients and stir/fold everything together.
  5. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter.
  6. Fold in grated zucchini, chocolate chips and almond milk (add more tablespoons of almond milk if the batter is too thick).
  7. Spray a muffin mold with nonstick cooking spray, then evenly divide the batter among the molds. If desired, add 1 or 2 chocolate nibs on top of each muffin.
  8. Bake between 22 and 25 minutes, or until you can pierce the muffin with a toothpick and it comes out clean.
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