Moist and rich, these chocolate courgette muffins are the perfect way to use up a glut of courgettes from your garden or allotment. Best of all they can be made in under 30 minutes. Enjoy them for breakfast, as a snack or even a quick and easy pudding!
A little bit of magic happens when you add courgettes to cakes and baked treats. They help the muffins become incredibly moist, rich and oh so moreish. I guarantee you wont be able to stop at just one.
I use my trusty basic muffin recipe as the base for these deliciously chocolatey muffins, and add grated courgette, cocoa powder and chocolate chips, for a double chocolate hit.
✔️ Why should you try it?
- A great way of sneaking extra vegetables into the kids
- An easy after school snack
- Under 200 calories a serving
- Great for freezing to use at a later date
Courgette or Zucchini?
Essentially courgettes and zucchini are the same thing. In the UK we call them courgettes and in the US, they are known as zucchini.
If you are based stateside, just use zucchini’s instead of courgettes. I also have a handy weight conversion to US customary in my recipe card, at the bottom of the post.
My basic muffin mix combines plain flour, caster sugar and bicarbonate of soda, with natural yogurt, eggs and melted butter.
I swap out some of the plain flour for cocoa powder in these chocolate courgette muffins (or chocolate zucchini muffins, if you prefer), add grated courgette and an extra chocolate hit of milk chocolate chips (although feel free to use dark chocolate if you like).
A couple of mixing bowls, a 12 hole muffin tin and some muffin cases (paper or silicone), are all you need to make these intensely rich chocolate muffins.
One: Combine the wet ingredients with the dry ingredients and mix gently until combined.
Two: Stir in the grated courgette and chocolate chips.
Three: Be careful not to over mix, otherwise the muffins will become tough.
Four: Spoon the muffin batter into paper cases and bake in a preheated oven for 18 minutes.
💭 Top tips
Squeeze out excess water from the grated courgettes, to prevent your chocolate muffins becoming too soggy. There is nothing worse than a soggy muffin. You want moist NOT soggy.
The best way to do this is to wrap the grated courgettes in a tea towel, and squeeze out the excess water over your sink.
🍴 Serving suggestions
These delicious muffins make an ideal after school snack for kids. My lot enjoy them with an ice cold glass of milk, and I’m partial to eating one with a cup of tea.
I sometimes serve the muffins as a quick and easy pudding too, straight from the oven with a scoop of vanilla or chocolate ice cream. They could also be eaten cold with warm creamy custard, for a comforting snack or dessert.
- Try using white chocolate chips instead of milk chocolate chips. Or you could even use a combination of both.
- The muffins could be made vegan by replacing the melted butter for vegetable oil and the natural yogurt for dairy free yogurt.
- I sometimes add a handful of chopped nuts for added crunch. Walnuts or pecans would work well.
The muffins will keep in an airtight container for up to 3 days. I’m pretty sure they wont last that long though!
🧊 Suitable for freezing?
These muffins freeze brilliantly. I often make a double batch and freeze half for another day.
Place the muffins in a freezer safe container with a lid, placing a sheet of baking paper between each layer of muffins, to prevent them from sticking together.
As they only take an hour or so to defrost, they are perfect for unexpected guests, or when the kids are starving and the cupboards are bare.
Some more muffin recipes you might like;
- Bakery Style Strawberry Muffins
- Sweet Potato and Apple Muffins
- Cranberry Orange Muffins
- Rhubarb and Pecan Muffins
- Banana and Pecan Muffins
- Blackberry & Lemon Muffins
- Cinnamon Spiced Mincemeat Muffins
You might also like my recipe for chocolate courgette sheet cake, which can be found on my Cornish food blog Jam & Clotted Cream.
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Chocolate Courgette Muffins
- 140 g Caster Sugar
- 180 g Plain Flour
- 20 g Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted and cooled
- 250 g Courgette grated and excess water squeezed out
- 100 g Milk Chocolate Chips
- Preheat the oven to 190°c (170 fan) and line a 12 hole muffin tin with paper cases.
- Mix together the caster sugar, plain flour, cocoa powder and bicarbonate of soda in a large bowl.
- Whisk the yogurt, eggs and melted butter together in a bowl, until combined.
- Gently mix the wet ingredients into the dry ingredients, being careful not to over mix.
- Fold in the grated courgette and chocolate chips.
- Spoon the mixture into the muffin cases.
- Bake for 18 minutes. Cool on a wire rack once cool enough to handle.
More baking recipes from the blog
I’m linking this recipe up to #CookBlogShare, which this week is hosted by The Peachicks Bakery.