Chocolate Zucchini Muffins

I love muffins.  I know, what a surprise.  But who doesn’t enjoy a good muffin?  Unfortunately, most muffins are loaded with calories and it is a challenge to fit a store-bought muffin into my macros.  Luckily I was able to steal a zucchini from my parents’ garden last weekend and have found a few recipes I threw together and altered to my liking.

* To no avail, I always mess something up when I bake, and the mistake I made this time was not squeezing out the shredded zucchini.  In my defense, the recipe said nothing about this but I realized the importance of this step once my batter became too liquidy–seriously, how is liquidy not a word?  So since I needed to thicken the batter, I doubled up the oats, cocoa powder, and added in the flax seed.


Chocolate Zucchini Muffins


  • 1 Medium sized zucchini shredded (I used half of a large one–i mean large)
  • 2 eggs, 2 egg whites
  • 1/4c. peanut butter (I used Smucker’s Natural reduced fat)
  • 1c. oat flour (I blend oats in coffee grinder)
  • 1c. cocoa powder
  • 1/4c. ground flax seed
  • 1/2c. trivia or sweetener of your choice
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. pumpkin spice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

(If you squeeze zucchini dry, only use 1/2c. oats, 1/4c. cocoa powder, and eliminate flax seed)



Heat oven at 375 degrees.  Add all ingredients into a large bowl and mix.  Spray a muffin tin and add batter.  Cook for about 30 minutes.  Makes 12 muffins.

Macros: (averages based on my ingredients)

  • Calories-125
  • Fat- 5.3
  • Carbs- 13.75
  • Protein- 5.7