I love zucchini because it’s so versatile – it can be grilled, steamed, baked, stir-fried, put in soup and spaghetti sauce or eaten raw.  Zucchini is a great source of Vitamin C, Vitamin B6, Manganese, Potassium and Flavonoids, which are antioxidants that squelch free radicals.  It’s hard to believe that one cup of this chopped fruit, yes, it’s a fruit, contains 2 grams of protein.

Dry Ingredients:
1 ½ cups flour (I prefer whole wheat pastry or GF flour)
¾ cup organic cane or coconut sugar (I prefer to mix it 50:50)
1 scoop Juice Plus® Complete Vanilla Protein Powder*
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt

Wet Ingredients:
1 egg
½ cup avocado oil
¼ cup milk (can substitute with soy or almond milk)
1 tsp vanilla extract, optional
1 cup zucchini, shredded
½ cup chocolate chips or chopped walnuts


  1. Preheat oven to 350° F.  Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, mix the flour, sugar, protein powder, baking soda, cinnamon and salt.  I use a whisk to break up clumps of baking soda. 
  3. In another bowl, lightly beat the egg and add the oil, milk, vanilla extract and mix until combined.  Stir in the shredded zucchini.
  4. Stir the wet ingredients into the dry ingredients until just moistened. Using a spatula, fold in the chocolate chips or walnuts. Fill muffin cups ⅔ to ¾ full.
  5. Bake for 20 – 25 minutes or  until a toothpick inserted into the center of a muffin comes out clean.

*Juice Plus® Complete Vanilla Protein Powder is very tasty in smoothies but I use it a lot in baking too.  It’s an excellent source of high quality, clean plant protein and nutrition from 11 other plants like broccoli sprout, quinoa, pumpkin and spirulina.  It’s also vegan, low glycemic and high in fiber.  Using this protein powder is an excellent way to boost the protein content of quick breads including pancakes and waffles.