Chocolate Zucchini Protein Muffins

You know that smug feeling when you sneak veggies into something and no one notices? These protein chocolate and zucchini muffins are rich, fudgy, and secretly packed with zucchini and 9g of protein each. This batch makes 12 large muffins that freeze well, making them an easy option for breakfast or snack prep.

If you haven't noticed by now, I'm a huge fan of sneaking in some veggies to sweet treats. These muffins have a similar base to my carrot banana muffins (which also have those secret veg ;))

The zucchini keeps the muffins soft without making them taste like vegetables - and once the cacao and chocolate chips are mixed in, you can't see it (or taste it!) The protein powder helps increase the protein content of these muffins. My personal preference is vegan protein powder because I've found it behaves most like flour in baked goods.

Ingredients

Butter. I recommend unsalted (but you can use salted if you want, this recipe isn't that strict). If you need dairy-free, swap for coconut-oil or a dairy-free butter.

Maple syrup. This will act as a natural sweetener with a caramely flavour. You can swap for golden syrup or honey (this will make the mixture slightly stickier though so coat your liners with oil well), but I wouldn't recommend swapping for dry sugars as I haven't tested this. I predict you won't have the same moistness because you're removing liquid.

Mashed banana. Banana provides both moisture and sweetness, which is particularly useful in protein muffins because protein powder can otherwise make the crumb dry. Applesauce can be substituted if you want to remove the banana undertone.

Zucchini. Finely grate the zucchini and lightly press or pat away the excess moisture rather than squeezing it completely dry. I found leaving a little moisture helps keep the muffins soft, while adding very wet zucchini can make the centres gummy. I use the same method in my protein banana zucchini bread.

Cacao powder. Cacao gives the muffins a deep chocolate flavour without adding additional sweetness (as sometimes it can be a bit much!).

Protein powder. You can use a neutral, vanilla or chocolate. I recommend vegan protein powder as it acts most similar to flour.

Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.

Which protein powder works best?

I developed these muffins using vegan protein powder because I find it behaves more like flour and gives me a more predictable batter. Neutral, vanilla or chocolate all work depending on how strong you want the chocolate flavour.

I have also tested whey protein powder. It works, but I find it behaves differently in baking and can produce a slightly different texture or aftertaste, so vegan remains my preference here.

Protein powders absorb liquid differently between brands, so use the batter consistency as your guide. It should be thick and mousse-like but still easy to scoop into the muffin tin.

Substitutions and variations

Switch up the sweetness. Swap maple syrup for honey, agave, or date syrup. They'll all have a slightly different undertone but will act very similar to maple syrup in baking.

Add mix-ins. Try walnuts, shredded coconut, or dark chocolate chunks for extra texture. They are fantastic on their own, but if you need something with slightly more sweetness, I do recommend adding the dark chocolate chunks (especially if you're having this as an afternoon snack).

Without protein powder. If you want to make these without protein powder, use the tested flour replacement listed in the recipe notes. Expect a softer, more traditional muffin and a lower protein content per serve.

Cacao powder. Regular unsweetened cocoa powder also works and will usually give a slightly smoother, more familiar chocolate flavour. You can use a regular cocoa powder as well but it may make the muffins really sweet (which is why it's not my preference)

How to make chocolate zucchini muffins

Step 1: In a large bowl, using a stand mixer, hand mixer or whisk and beat together butter and maple syrup.

note - if you're in a cold climate, you might have to heat up the bowl. You may also be left with small solids (this is okay).

Step 2: Mix in eggs, mashed banana, baking powder, vanilla and salt.

Meal prepping choc zucchini muffins

These muffins work particularly well for snack prep because they can be portioned individually and frozen without needing any assembly during the week. I usually keep a few accessible for the next couple of days and freeze the rest so the full batch does not gradually dry out in the fridge.

For a more substantial meal prepped breakfast, pair one or two muffins with Greek yogurt and fruit. For a snack box, add a muffin alongside berries, yogurt or nuts depending on what you have available.

Storing

Storing at room temperature. Keep muffins in an airtight container lined with paper towels at the bottom. Add another layer of paper towel on top before sealing. This absorbs excess moisture and prevents soggy tops. Store for 2-3 days max.

Storing in the fridge. If you need them to last longer (up to a week - they will firm up though), refrigerate in a paper towel-lined container. Let them cool completely before sealing-if they're even slightly warm, condensation will form, making the tops sticky.

Freezing. Wrap muffins individually in plastic wrap or store in freezer bags. They'll keep for up to 3 months. Thaw overnight in the fridge or microwave straight from frozen for 30 seconds.

Leftover zucchini?

This recipe calls for 1 cup of shredded zucchini which is 1 small zucchini. If you have leftovers and want to use some more up, try my zucchini banana bread, zucchini baked oats or even my sheet pan breakfast burritos for a savoury option!

FAQs

Other snack recipes

Or, you can have a browse through my snack recipes for more delicious eats.

I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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