Incredibly soft, moist and simple Chocolate Courgette Muffins! Loaded with shredded courgette and chocolate chips, making them perfect as a snack or grab-and-go breakfast.
Chocolate Courgette Muffins
I really like to add courgette (zucchini) to my baked goods; check out my Chocolate Chips Zucchini Bread and Chocolate Zucchini Cake recipes; both are SO delicious.
My Chocolate Courgette Muffins taste pretty much just like your good old chocolate muffins. To be honest, it truly depends on how finely you grate the Courgettes. If you don’t want to notice them at all, don’t skip peeling them before grating.
The flavor is really delicate, so you’ll barely notice it. The added advantage of the courgettes is that they make your muffins extra moist and squishy.
Look at it this way, instead of adding a bunch of butter oil or other fatty ingredients to make the muffins moist, you’re adding a vegetable! What a yummy way to incorporate your vegetables into your diet.
Do you want to know the secret for the perfect courgette muffin ever? When working with Courgette’s, you’ll realize that they’re loaded with a lot of water.
This can make your muffins soggy, so I gently drain the water out of the grated Courgettes before adding them to the batter. I use a tea towel or any other clean cloth to do this. I Just squeeze out the excess water over a sink.
The Courgette’s or Zucchini’s (as they are called in the US) add a boost of nourishment to your guilty pleasure, which takes only about 30 minutes to whip up, start to end.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Granulated sugar: You can also use caster sugar or brown sugar.
- Cocoa Powder: I highly recommend using the best quality you can get.
- Flour: I use all purpose flour (plain flour).
- Baking Soda: It helps in making the muffins fluffy.
- Eggs: I use 2 eggs at room temperature.
- Vegetable oil: I got better results using oil over butter in this recipe.
- Plain Yogurt: It makes my muffins soft and fluffy.
- Courgette (Zucchini): I peel and shred the courgette using the food processor; you may also use a box grater to shred it.
- Milk Chocolate Chips: For extra chocolaty flavor.
Tip: Make sure all your ingredients are at room temperature before you start mixing and baking. This will make sure everything combines well and faster.
How to Make Chocolate Courgette Muffins?
One: First things first, before we begin, preheat the oven to 180c / 350f. And while you’re at it, line a 12 cups muffin tin with paper liner.
Two: Peel the Courgette and then grate it into tiny shreddings, Put the grated courgettes in a tea towel and gently squeeze out the excess water then set it aside in a container or bowl for later.
Three: Take out a mixing bowl. We will whisk the sugar, all purpose flour, cocoa powder, and baking soda in this mixing bowl.
Four: In this same bowl, add the yogurt, and crack the eggs and vegetable oil. Thoroughly whip this mixture until everything looks well combined. Don’t over mix, though; a few lumps of flour here and there are okay.
Five: Next, fold in the chocolate chips and the grated Courgette.
Six: Using a spoon, fill the muffin cups with this mixture and put it in the oven to bake.
Tip: Filling the muffin cups only ¾ full with the batter is enough, giving them space to rise.
Seven: Bake for 15-18 minutes. Once done, set it aside to cool before you serve.
Ta-Duh! Your easy courgette and chocolate muffins are ready to impress both yourself and your guests.
Some Variations
- You can choose to use white chocolate chips instead of milk chocolate chips to add a hint of variety in color and also taste. You can also use a combination of both.
- For some added crunch and richness, you can also add some nuts. It could be chopped cashews, walnuts, or pecans.
Storage
Store: I store these muffins in an air-tight container at room temperature or in a cool and dry place, and they will last you a good 3-4 days.
Freeze: I place them in an air-tight container with baking paper lined in between to prevent the muffins from sticking to each other. I Place these muffins in the freezer, which will last about a month. Although, they’ll be devoured way before that.
Recipe FAQ’s
Yes, there is! You can replace the all-purpose flour with some gluten-free flour or buckwheat flour. This will definitely affect the taste and rise of the muffins, but it’s worth a shot. If it turns out good, it might just become a favorite in your kitchen. Don’t forget to leave a comment and let everyone know. We’ll be looking forward to your input.
More Zucchini Recipes
More Muffin Recipes
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Recipe Card
Easy Chocolate Courgette Muffins
Ingredients
- 180 g All Purpose Flour
- 20 g Cocoa Powder
- 120 g Granulated Sugar
- 1 teaspoon Baking Soda
- 2 Eggs
- 140 g Vegetable Oil
- 100 ml Plain Yogurt
- 250 g Courgette (Zucchini) , grated
- 100 g Milk Chocolate Chips
Instructions
- Preheat the oven to 180c / 350f, and line a 12 cups muffin tin with paper liner.
- Whisk sugar, plain flour, cocoa powder and baking soda in a mixing bowl.
- Now, mix in yogurt, eggs and vegetable oil until combined.
- Fold in the chocolate chips and the grated courgette.
- Spoon the mixture into the muffin cups.
- Bake for 15-18 minutes. Allow to cool before serving.
Gamila says
This is my favourite breakfast with a cup of latte.
Catrina says
I have made this recipe so many times. It is so good, thanks!
Fallon says
I love to add zucchini to my muffins; it makes them so soft and moist.