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Moist Homemade Chocolate Chip Zucchini Protein Muffins

chocolate chip zucchini protein muffins - featured image
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These moist and protein-packed muffins combine zucchini and chocolate chips for a healthy, delicious snack perfect for any time of day.

Ingredients

Scale
  • 1 medium zucchini (about 1 cup, grated and squeezed to remove excess moisture)
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup vanilla protein powder (about 50g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter (75g), melted and cooled
  • ½ cup packed brown sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup plain full-fat Greek yogurt (80g)
  • ½ cup mini chocolate chips (90g)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible until damp but not dripping.
  3. In a large bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, baking soda, cinnamon, and salt until evenly combined.
  4. In another bowl, whisk the eggs, melted unsalted butter, brown sugar, Greek yogurt, and vanilla extract until smooth and creamy.
  5. Fold the grated zucchini into the wet mixture until evenly distributed.
  6. Pour the wet mixture into the dry ingredients bowl and gently fold together with a spatula until just combined, leaving a few streaks of flour.
  7. Gently fold in the mini chocolate chips, reserving a few to sprinkle on top.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Use room temperature eggs and dairy for better mixing. Gently fold ingredients to avoid dense muffins. Mini chocolate chips distribute better and prevent large melty pools. Test bake times with a toothpick. For vegan or gluten-free options, see substitutions in the blog content.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, protein muffins, healthy snacks, easy muffins, zucchini recipes, protein snacks

Find it online: https://wigglebite.com/moist-homemade-chocolate-chip-zucchini-protein-muffins-easy-recipe-for-healthy-snacks/