Zucchini-Chocolate Protein Muffins


  • 2 cups zucchini, shredded and water pressed out of it
  • 1 cup dark chocolate chips
  • 1 cup whole milk Greek yogurt
  • 1/2 cup unsweetened organic applesauce
  • 1 cup unrefined sugar or 12 tsp pure via (stevia)
  • 2 pasture-rasied eggs
  • 1 tsp pure vanilla extract
  • 2-1/2 cups gluten-free oat flour (paleo? try coconut flour)
  • 1/4 cup raw cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt


  1. Preheat the oven to 375 degrees F and spray 12 muffin tins with coconut oil cooking spray (we melt coconut oil and place it in our oil mister)
  2. Shred the zucchini and then remove ALL excess moisture from it by pressing it between paper towels (APL uses chlorine-free paper products so we don't mind when it touches our food.)
  3. Mix the zucchini in a large mixing bowl and toss in the remaining ingredients- mix well.
  4. Using a 1/4 cup measuring cup, scoop batter and place it in the muffin tins. Bake for 20-25 minutes or until you insert a toothpick in the center of a muffin and it comes out clean.
RecipesAshley Pettit