Chocolate Zucchini Protein Power Muffins

unnamed-1Yesterday we pulled out the last of our summer veggies.  The garden beds look bare but I’d be lying if I said I wasn’t feeling a little relieved that the of processing massive zucchinis has finally come to an end.  I must have shredded 100 cups of zucchini this summer.  Much of which is frozen in 2 cup servings in the basement.  The rest was turned into bread/muffins and frozen or eaten or was prepared for dinner.  This past week, I decided to change my muffin recipe up a bit for some added spunk (and protein and goodness).  I had some leftover chocolate hemp protein in the fridge my friend had given me last spring as she wasn’t a huge fan.  However, it was dynamite in a muffin!

Chocolate Zucchini Power Muffins

Oil Free, low sugar, vegan


  • 6 TBLS ground flaxseed
  • 1/2 cup warm water
  • 1 cup coconut palm sugar
  • 1- 1 1/2 cup apple sauce (I used homemade with chunks)
  • 2 1/2 cups whole wheat pastry flour
  • 1 cup chocolate hemp protein
  • 1 TBLS baking soda
  • 1 TBLS baking powder
  • A few dashes of cinnamon and nutmeg
  • 3/4 cup vegan chocolate chips or chunks
  • 3 cups shredded zucchini


  • Preheat oven to 350 and prepare muffin tin (I have been using parchment paper muffin cups and I love them)
  • Wisk flaxseed and water and then stir in sugar and applesauce
  • In a separate bowl, mix all dry ingredeints
  • Combine dry and wet ingredients well and then stir in chocolate chips and zuchini
  • Spoon into muffin tin and bake for 30-35 minutes.
  • Store half the batch in the freezer for some yummy breakfast treats this winter!
  • Enjoy!

Happy Eating!


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