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–+ servings

Healthy Double Chocolate Zucchini Muffins (high protein + low calorie easy recipe)

Indulge in these delectable Healthy Double Chocolate Zucchini Muffins! Crafted without any added sugars or butter, these jumbo, bakery-style treats are a delightful twist on the classic. Loaded with protein and luscious chocolate chunks that melt in every bite, these muffins boast a generous 11g of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 8 muffins
Course: Dessert
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 egg room temp
  • 100 g yogurt vanilla or plain, room temp
  • 200 ml light milk + 1/2 tsp vinegar I use rokeby light fit milk + 1/2 tsp vinegar or lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
  • 1 tsp vanilla
  • 1 medium zucchini grated and excess liquid squeezed out
  • 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit, *see notes
  • 130 g all purpose flour can sub oat flour
  • 20 g cocoa powder
  • 60 g chocolate protein powder *see notes, if using whey, use less liquid
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 100 g chocolate chips/chunks *see notes, reserve some for topping.

Method
 

  1. Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towel. Set aside.
  2. In a large bowl, whisk together the egg, yogurt, milk until smooth. Add the Zucchini and sweetener and mix well.
  3. Stir in the protein powder, plain flour, cocoa powder, baking powder, soda and salt. Mix gently until just combined.
  4. Fold in the chocolate baking chips,and chopped no-sugar-added chocolate.
  5. Chill batter (optional but recommended): Cover and refrigerate for 30 minutes (or up to overnight) to allow the batter to thicken for better rise.
  6. Preheat oven to 220°C (425°F). Line a muffin tray with 8-10 liners. Divide the batter evenly among muffin cups, filling about ¾ full. Top with a extra chocolate chunks.
  7. Bake for 5 minutes at 220°C, then reduce heat to 180°C (350°F) and continue baking for 12–15 minutes, or until a toothpick comes out with just a few crumbs.
  8. Allow muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack.

Nutrition

Calories: 185kcalCarbohydrates: 19gProtein: 11gFat: 6.5gFiber: 3g

Notes

*This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener. 
Protein Powder-I use the Deluxe Chocolate Premium Almond Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Chocolate- I use a mix of sugar free chocolate and sugar free chocolate chips. You can substitute for any chocolate or chocolate chips
 

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