If you’re a vegetable gardener, then you know about that midsummer avalanche of zucchini & other summer squashes. A time that’s both exciting–because hey, it’s incredible getting so much food from just one squash plant–and overwhelming, because using up all the zucchini gets to be a task.
If you don’t get creative with it, you run a serious risk of getting sick of zucchini.
So I try to keep coming up with new uses and recipes for it. Last year I turned my zucchinis into lasagna, chocolate muffins (I made them every week for months), pesto noodles, kebabs, veggie roasts, and a failed attempt at oven zucchini chips. I still couldn’t use them all up, from ONE plant, even with help from my fiance!
So far this year, I’ve made squash boats, (successful!) zucchini chips, and now these protein muffins. And I have 2 plants this year… time to get serious.
I think these muffins will replace my chocolate zucchini muffin obsession from last year, because they are seriously delicious. Especially considering they’re whole wheat, low fat (in fact, fat free if you leave out the walnuts & chocolate chips), and have both protein powder and vegetables!
- 1 tbsp ground flaxseed
- 1 cup brown sugar
- 1/3 cup nondairy milk (I used soy)
- 1/4 cup applesauce (or try pumpkin puree)
- 1 cup grated zucchini
- 1 and 1/4 cup whole wheat flour
- 1/4 cup plain hemp protein powder*
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegan semisweet chocolate chips (optional)
- 1/2 cup walnut pieces (optional)
* If you don’t want the protein, just use 1/4c whole wheat flour instead. Or on the flip side, you can try replacing some of the flour with more protein powder! You can experiment with other protein powders too, but I find plain unsweetened hemp to be the most flour-like and I can’t even taste it in the muffins.
- Preheat oven to 350 F, and grease a standard dozen muffin pan.
- Combine flaxseed, sugar, milk, and applesauce in a bowl. Set aside while you grate the zucchini.
- Add the zucchini to the bowl with the wet ingredients, then add flour, then the rest of the ingredients.
- Stir until just combined, and pour evenly into the muffin cups.
- Bake for 15-20 minutes, or until a toothpick comes out clean. (Note, you’re only looking for batter on the toothpick–if you hit a chocolate chip, it’ll never be clean!)
Recipe inspired by Nora Cooks’ zucchini bread!