All recipes
Muffins & Loaves
Double-Chocolate Zucchini Muffins
Deep chocolate, secret vegetables, melty chips — nobody has ever detected the zucchini.
123Calories
7.6gProtein
14.1gNet carbs
2.5gFiber
3.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 medium zucchini (200 g), finely grated
200 g
1 cup + 1 Tbsp (130 g) whole-grain millet flour
130 g
¼ cup (30 g) tigernut flour (chufa)
30 g
1 Tbsp + 1 tsp (10 g) cornstarch
10 g
½ cup (40 g) unsweetened cocoa powder
40 g
2 scoops (60 g) chocolate protein
60 g
¾ cup minus 1 Tbsp (140 g) allulose
140 g
3½ tsp (14 g) GF baking powder
14 g
½ tsp baking soda
3 g
½ tsp salt
3 g
⅝ cup (150 g) liquid egg whites
150 g
⅓ cup + 2 Tbsp (100 g) unsweetened applesauce
100 g
2 tsp apple cider vinegar
10 g
2 tsp vanilla extract
8 g
¼ cup (45 g) allergen-friendly dark chocolate chips
45 g
Method
- Grate the zucchini, salt it lightly, wait 10 minutes, then wring it out HARD in a clean towel — you should extract several tablespoons of water. Skipping this makes soup.
- Whisk the dry ingredients. Whisk the egg whites, applesauce, vinegar, and vanilla, then stir in the zucchini.
- Combine wet and dry, folding in most of the chips at the end. The batter is thick — that's correct.
- Fill 12 lined cups, press the reserved chips on top, and bake at 350°F (175°C) for 20–22 minutes.
- Cool 10 minutes before eating — cocoa crumb sets late.
Nutrition facts
Per serving.
Calories123
Total fat3.3 g
Total carbohydrate28.3 g
Dietary fiber2.5 g
Allulose11.7 g
Net carbs14.1 g
Protein7.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
