High Protein Chocolate Zucchini Muffin Recipe

Healthy meets indulgent with these high-protein chocolate zucchini muffins — perfect for meal prep, breakfast, or after-school snacking.

4.67 from 3 votes

Prep Time: 10

Cook Time: 20

Servings: 18 servings

Preheat the oven to 400°F. Spray a muffin pan with nonstick cooking spray or line with paper liners.
Grate the zucchini and set aside.
In a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt.
In a large bowl, mix together sugars, oil, eggs, and vanilla. Add flour mixture.
Mix with a handheld mixer or whisk until a cake-like batter is formed.
Use paper towel to pat the zucchini dry and squeeze out excess moisture. Mix into the muffin batter.
Fold in chocolate chips.
Use a large muffin scoop to divide the batter evenly into 12 muffin cups.
Bake in the oven at 400°F for 5 minutes, then reduce temperature to 350°F and bake for an additional 15 minutes.

The key to consistency with this recipe is the exact amount of protein powder. Too much will dry out the muffins.
Make meal prep easy. Grate your zucchini ahead of time and store it in the fridge; it saves time and keeps your muffins super moist.
Use chocolate protein powder for a double chocolate experience that tastes amazing without extra calories.
Applesauce can be used in the place of oil if desired — this is a great way to reduce fat content and calories, making them even more healthy!
Avoid the urge to overbake these muffins, as they can dry out quickly.
Store baked muffins in a large freezer bag or airtight container at room temperature for up to a week. They are also perfect for freezing.