12/06/2025
Due to the holiday season, my family and I have been craving sweets like crazy! Thankfully, these gut-friendly, kid-friendly, nutrient-packed zucchini carrot chocolate muffins are guaranteed to be a hit at your home! Here’s my healthier twist on a classic chocolate treat. It’s loaded with veggies, naturally sweetened, and includes one scoop of chocolate Equip protein. They come out moist, rich, and so chocolatey. Perfect for picky eaters, busy moms, and anyone who wants something sweet without the bloat.
Chocolate Zucchini Carrot Muffins
Ingredients
1 cup oat flour (or blend rolled oats into flour)
1 scoop Chocolate Equip Beef Isolate Protein
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup finely grated zucchini, squeeze out extra water
1/2 cup finely grated carrot
2 large eggs
1/3 cup pure maple syrup or honey
1/4 cup avocado oil
1 teaspoon vanilla extract
Optional: 1/3 cup dark chocolate chips (Lily’s or Enjoy Life)
Instructions
1. Preheat oven to 350°F and line a square baking pan or a muffin tin.
2. In a large bowl, whisk together oat flour, chocolate Equip protein, cocoa powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix eggs, maple syrup, applesauce, oil, and vanilla.
4. Fold in grated zucchini and carrot.
5. Pour the wet mixture into the dry ingredients and stir until just combined.
6. Add chocolate chips if using.
7. Spread into your baking pan or scoop into muffin tins.
8. Bake muffins for 18 to 20 minutes or a brownie pan for 22 to 26 minutes, or until a toothpick comes out clean.
9. Cool slightly and enjoy warm.
