Aug 16 2019 - 8:20am

Double Chocolate Zucchini Protein Muffins

Jenny Sugar, From POPSUGAR

Chocolate Zucchini Protein Muffin Recipe


  1. 1 tablespoon ground flaxmeal
    3 tablespoons water
    1 1/4 cups unsweetened soy milk (or any nondairy milk)
    2 teaspoons apple cider vinegar
    1 1/2 cups white whole-wheat flour
    1/2 cup plant-based protein powder (I used 1 serving of Vega Sport Vanilla or sub with flour)
    1/2 cup coconut sugar (or organic sugar)
    1/3 cup unsweetened cocoa powder, sifted
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    3 tablespoons maple syrup
    1 teaspoon vanilla extract
    1/3 cup dairy-free semisweet chocolate chips (I used Trader Joe's; reserve a few to sprinkle on top)
    1 1/4 cups grated zucchini (about 1/2 medium; squeeze out the excess liquid)


  • Preheat oven to 325 °F. Lightly spray a muffin tin with oil.
  • In a small bowl, mix the flax meal and water, and set aside to thicken.
  • To make vegan buttermilk, in a medium bowl, mix the soy milk with the apple cider vinegar, and set aside to curdle.
  • In a large bowl, mix together the white whole-wheat flour, protein powder, coconut sugar, sifted cocoa powder, baking powder, baking soda, and sea salt.
  • Mix the flax/water mixture in with the milk/vinegar mixture. Stir in the maple syrup and vanilla.
  • Pour the liquid mixture into the dry ingredients, and mix until combined. Stir in the chocolate chips (saving a few to sprinkle on top) and grated zucchini.
  • Distribute the batter into the prepared muffin tin, using about a heaping one-third cup per muffin. Sprinkle with a few of the reserved chocolate chips.
  • Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool for a few minutes in the pan, then move to a cooling rack.
  • Enjoy right away, or store in a glass container in the fridge.

Here's the nutritional info for one muffin:


Calories per serving

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