Moist Chocolate and Zucchini Protein Muffins

Use up all that extra zucchini from your garden by making these ultra moist and delicious Chocolate and Zucchini Protein Muffins. They are rich but still pretty good for you.

Notes: Next time we are going to try adding an extra 1/4 cup of protein powdered to this recipe to see how it turns out. That would bring the total amount of protein powder to 3/4 cup. If we try that I will update my notes with the results.

We had frozen zucchini we defrosted to use in this recipe. When it defrosted it let off a LOT of liquid so we discarded the majority of it. I'm going to make this recipe in the future using fresh zucchini to see if there is much of a difference in the end result. If you try fresh, please let me know your results. Enjoy!



Moist Chocolate and Zucchini Protein Muffins
Makes one dozen

Ingredients:

• For the dry ingredients:
• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup protein powder (I used powdered chocolate Muscle Milk)
• 1/8 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• For the wet ingredients:
• 6 egg whites, beaten (This is about 3/4 cup liquid egg whites OR 1/4 cup powdered egg white combined with 3/4 cup water)
• 1/2 cup unsweetened applesauce
• 1/4 cup Stevia sweetened (Add to wet ingredients even though it is dry)
• 1/2 tsp. vanilla extract
• Added last:
• 1 cup grated zucchini
• For topping:
• 6 chocolate chips on top of each muffin (add before baking)

Directions:

1. Preheat the oven to 350-f degrees. Combine the dry ingredients in a large mixing bowl. 
2. In a separate bowl, whisk together all of the listed wet ingredients. Pour the wet mixture into the dry and combine.
3. Fold in the zucchini gently and mix.
4. Add muffin liners to your muffin pan. Pour mixture evenly into a 12 portion muffin pan. Top each unbaked muffin with 6 chocolate chips. Bake for 20 minutes.

Recipe adapted from Kiss my Butternut Squash.