Zucchini Protein Muffins

Stack of four chocolate chip zucchini muffins. Muffin on top is cut in half to show inside texture.

Print Recipe

5 from 1 vote

Enjoy these soft and sweet vegan chocolate chip zucchini protein muffins for a yummy mid-morning or afternoon snack!

Prep Time10

Cook Time23

Total Time33

Course: Snack

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 cup packed finely grated zucchini 25 g
1 cup whole wheat flour 120 g
1 scoop vegan vanilla protein powder 30 g
1/2 tsp baking soda
1/2 tsp salt
1/3 cup cane sugar 70 g
2/3 cup unsweetened applesauce 180 g
2 tbsp olive oil, avocado oil or melted coconut oil 30 mL
1 tsp apple cider vinegar or white vinegar 5 mL
1/2 cup dairy-free chocolate chips 85 g

Instructions

Pre-heat oven to 350 degrees F. Spray a muffin pan with a light coating of non-stick cooking spray or lightly grease with oil or butter.
Grate the zucchini then squeeze the clump with your hands over a strainer or bowl to remove the excess moisture.
Add the flour, protein, baking soda, salt and sugar to a mixing bowl and stir well to combine.
Add the drained zucchini and mix with a spatula until the zucchini is distributed and coated in flour.
In a small bowl mix the applesauce, oil and vinegar together until well combined. Note that if you're using coconut oil to make sure the applesauce is at room temperature otherwise it will cause the coconut oil to solidify.
Add the applesauce mixture to the dry ingredients and fold together until all of the flour has been wetted. Add the chocolate chips and fold a few times to distribute..
Divide the dough between 10 of the muffin cups. Bake in the preheated oven for 25 minutes then remove and let cool in the pan for about 20 minutes.
Lift them out of the pan and transfer to a cooling rack to cool completely.

Notes

For best results, use a kitchen scale to measure ingredients.

Zucchini can be substituted with finely grated carrot. Whole wheat flour can be substituted with all-purpose flour or spelt flour.

Storing: Let cool completely before storing. Store in an airtight container at room temperature for up to 3 days, in the fridge for 1 week or freeze in a container or freezer safe bag for up to 3 months.

Nutrition