Ingredients
Scale
- 1 cup grated zucchini
- 1 cup cottage cheese
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners.
- In a large bowl, mix zucchini, cottage cheese, cocoa powder, maple syrup, eggs, and vanilla.
- Add flour, baking powder, baking soda, and salt. Stir until just combined.
- Fold in chocolate chips if using.
- Fill muffin cups 3/4 full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- Drain excess moisture from zucchini before using.
- Use full-fat cottage cheese for best texture.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg