Microwave Zucchini Protein Muffin

Everyone knows that there is zero 'bread' in "Zucchini Bread". It's cake. 100% cake. Well, this zucchini muffin really is 100% protein-spiked muffin that tastes just like the original version of the protein muffin.  If you frost it, it does taste like cake. Really this muffin is just a sneaky way to add some veggies into your diet and barely notice their presence.  Just think: you could make your husband and children eat veggies without their knowledge!

And in honor of Eden's birthday, I arranged the food in order to bring a smile to her face. (And yours)?

Important ingredients

Pre-made muffin mix: I combine the dry ingredients in a jar ahead of time so that I just scoop the right amount and add to pumpkin and egg whites (a little math is involved when you make the mix...nothing you can't handle)

The added zucchini makes the batter more wet, so you need to add time while microwaving

Uncooked batter in adorable bowl from beloved reader Missy

Cooked 4 minutes and ready to eat

Zucchini Protein Muffin:

Makes one large serving.  160 calories **; 12.5 g protein; 18.5g carb; 5g fiber; 1.75g fat 

Ingredients:

• 2 Egg whites (**If using liquid egg whites use 1/2 cup and add 20 calories)
• 1/4 cup pumpkin (3 T applesauce or other starchy carb works too)
• 2 T coconut flour* (1 T also works, and results in 40 fewer calories)
• 1/2 tsp baking powder
• stevia or other granular sweetener to taste
• 1 T. cocoa powder (Hershey's Special dark cocoa is best)
• 2-3 T grated raw zucchini 

Method: Spray a bowl with oil. Mix ingredients with a fork. Microwave on high for 2-4+ minutes.

Zucchini muffin: you can see the veggie shreds but you can't taste them.

You might need to play around with cooking times and possibly vary the ingredient ratios to get your desired consistency. I sometimes make a mini-version by halving the flour and egg whites. You can use nearly any flour or carby fruit , but I have found that the ingredients that make this so moist yet fluffy are the pumpkin (versus other fruit or veggies), the coconut flour and the dark cocoa powder in combination. Yet I've received emails from loads of people who have had great success changing things up. Let me know if you discover a great combo!

Q:  If you've had success with modifications for microwave muffins, what were they?  Has anyone used agave and can advise a reader on how much to use?  Do you sneak veggies into food either for yourself or unsuspecting relatives?

Happy birthday, Eden! Congratulations on the fact that you don't yet need to lie about your age. And thank you for no longer being half of mine.

Speaking of the birthday girl, she and I made a short exercise video for Lindsay's Tuesday Trainer series for this week's topic: Back & Biceps.  Check it out (and listen carefully for Eden's expletive).