High-protein. Rich. Chocolatey. These fudgy Chocolate Zucchini Protein Muffins are packed with wholesome ingredients, hidden veggies and melty dark chocolate – the perfect snack to satisfy your sweet tooth any time of day.
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Prep Time: 15 minutes
Cook Time: 22–25 minutes
Serves: 6 muffins
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INGREDIENTS
- 1 medium zucchini, grated
- 1 scoop White Wolf Whey Protein - Smooth Chocolate
- 2 eggs
- ⅓ cup pure maple syrup
- 2 tbsp organic extra virgin coconut oil, melted
- ½ cup plain flour
- ¼ cup organic cacao powder
- 100g Pana Organic Dark Baking Chocolate, roughly chopped
METHOD
- Preheat oven to 180°C and lightly grease a 6-hole muffin tray.
- In a large bowl, combine the grated zucchini, eggs, maple syrup and melted coconut oil.
- Add the flour, White Wolf Whey Protein and cacao powder. Mix until well combined.
- Fold through most of the chopped dark chocolate, reserving a few pieces for the tops.
- Divide the mixture evenly between the muffin holes and sprinkle over the remaining chocolate.
- Bake for 22–25 minutes, or until cooked through.
- Allow to cool slightly before enjoying.
These muffins are delicious served warm while the chocolate is still melty, or stored in an airtight container for an easy grab-and-go snack throughout the week. 🍫
