Zucchini-Chocolate Protein Cupcakes


  • 1 Large Zucchini
    • 2/3 Cup Rolled Oats
    • 1 Cup Cottage Cheese
    • 8 Egg Whites
    • 7 Single Serving Packs of Stevia
    • 1 Tsp Cinnamon
    • 1 Tsp Nutmeg
    • 2 Tbsp Cocoa
    • 1 Scoop Chocolate Whey
    • 1 Tsp Baking Powder
    • 1 Cup Greek Yogurt
    • 1 Tbsp Vanilla Extract
    • 12 Strawberries


Mix all the ingredients (minus 3 packs of stevia, vanilla extract, strawberries and the greek yogurt) into a blender, and blend thoroughly until a smooth mixture of even texture and colour appears. Spray a 12-hole muffin tin with non-stick cooking spray and even distribute batter into the 12 spaces. After preheating the oven to 375 degrees, place cupcakes in oven for 40 minutes. Upon taking out of the oven, place upside down on a cooling tray and allow gravity to separate the cupcakes from the cooking pan.

Mix the remaining 3 packs of stevia, the vanilla extract, and the greek yogurt to make an icing. After cupcakes are cooled apply liberally to the top of each cupcake. If you need more simply mix more and it should not deviate the overall caloric intake too greatly.

Cut a strawberry in half and place it on top of each cupcake for taste and decor.

Nutritional Information:

Batch makes 12 cupcakes

One Cupcake

  • 65 Calories
  • 9.5 Grams of Protein (P 1/2)
  • <1 Gram of Fat
  • 6 Grams of Carbohydrate (S 1/4)