This zucchini protein brownie is an excellent choice for muscle repair after a moderate-intensity workout. The balance of natural carbs and protein replenishes energy, while the fudgy texture satisfies sweet cravings in a healthy way.
Ingredients: 1 cup grated zucchini (squeezed dry), 1/2 cup milk (or almond milk), 1/3 cup maple syrup, 2 tbsp coconut oil (melted), 1 tsp vanilla extract, 1 cup oat flour, 1/2 cup protein powder (vanilla or chocolate), 1/4 cup cocoa powder, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, 1/3 cup dark chocolate chips.
Preparation: Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan. In a large bowl, mix grated zucchini, milk, maple syrup, coconut oil, and vanilla. In a separate bowl, combine oat flour, protein powder, cocoa, baking powder, cinnamon, and salt. Add dry ingredients to wet and stir until just combined. Fold in chocolate chips. Pour batter into the pan and bake for 25-30 minutes, until a toothpick comes out clean. Cool completely before slicing.
Athlete note: Each brownie provides approximately 12-15 grams of protein, ideal for muscle recovery. The fiber from oat flour and zucchini slows digestion, offering sustained energy. Best consumed after moderate-intensity training.
Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices. Reheat slightly before serving, or pair with yogurt. For a variation, replace protein powder with almond flour.