Chocolate Courgette Muffins are soft, moist and easy to make. They are loaded with shredded courgette and chocolate chips, making them perfect as a snack or grab-and-go breakfast.
Check also my chocolate chips zucchini bread recipe.
Suppose there’s anything more delectable than diving into the goodness of a freshly baked chocolate muffin. In that case, it’s gulping our Easy Chocolate Courgette Muffin.
It’s got the added goodness of a freshly harvested summer squash, which is the Courgette. Moreover, we believe biting into a muffin’s moist chocolate bread is as essential as transcending through its crumbling chew top layer to get to the centre. And what makes this centre moisture-laden and soft? A ripe Courgette grated into the batter and plopped right into the oven. We can’t tell you all the steps here; you’ve got to keep reading to know more about the dessert that’s got a vegetable as part of the recipe!
What is an Easy Chocolate Courgette Muffin?
We’ve already given it away; it’s a Courgette delicately grated and added into a chocolate muffin batter for creating that healthy edge to this classic recipe. Whoever thought baked goods are just heavy calories obviously didn’t even try to make their baked goods somewhat healthy.
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.
Chocolate Courgette Muffin Ingredients
- Granulated sugar: You can also use caster sugar or brown sugar.
- Cocoa Powder: Choose the best quality
- Plain Flour: We mean all-purpose flour
- Baking Soda: The first agent that’ll make those muffins fluffy
- Eggs: The second rising agent
- Vegetable oil: Or any oil you’ve got at home
- Plain Yoghurt: Just what you have at home will do
- Courgette: The riper, the better
- Milk Chocolate Chips: For that heavenly crunch
How to make Chocolate Courgette Muffins?
First things first, before we begin, preheat the oven to 190°c. And while you’re at it, line a 12 cups muffin tin with paper liner.
Take your Courgette, and peel it down. If you’d like to keep its peel on, that’s also a choice you can make. Grate the Courgette into tiny shreddings and set it aside in a container or bowl for later.
Take out a mixing bowl. We will whisk the sugar, plain flour, cocoa powder, and baking soda in this mixing bowl.
In this same bowl, add the yoghurt, 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.
Next, fold in the chocolate chips and the grated Courgette.
Using a spoon, fill the muffin cups with this mixture and put it in the oven to bake.
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. They’ll be asking about this unique health twist, we promise.
Top Tips
- If your muffins overflow or rise way too out of your paper cups, you’ve probably overdone it with the filling. Filling them only ¾ full with the batter is enough, giving them space to rise.
- When working with Courgette’s, you’ll realize that they’re loaded with a lot of water. This can make your muffins soggy, so gently drain the water out of the grated Courgettes before adding them to the batter. Use a tea towel or any other clean cloth to do this. Just squeeze out the excess water over a sink.
- If you’d like to make tall muffins with the top all curved and full looking, you’ll have to make sure you bake them at high temperatures. 375° or 400°F should do the trick.
- Make sure all your ingredients are at room temperature before you start mixing and baking. This will make sure everything combines faster and save you some kitchen time as well.
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. If you’re thinking of some other nuts and you’ll think they’ll go well with this recipe, go ahead and add them. Because they probably will.
Serving Suggestions
You would agree that these can be served at any time in the day, with absolutely anything on the side, and they’ll taste absolutely amazing.
Although, we prefer our Chocolate Courgette Muffins served with a cup of tea as an evening snack. On the other hand, kids love this delight with a side of ice cream, a glass of cold or warm milk, or alongside some yummy custard.
But they taste just divine, when they’re there to satisfy your sugar cravings in the depth of the night. That’s when they really hit the sweet spot.
Storage
Make ahead of time: Don’t even prepare a batter with active ingredients ahead of time. As the ingredients like baking soda are active just as you add them to the batter, using it later on, wouldn’t result in your baked goods rise.
Store: You can 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: Just place them in an air-tight container with baking paper lined in between to prevent the muffins from sticking to each other. Place these muffins in the freezer, and they can last about a month. Although, they’ll be devoured way before that.
To reheat: If you’re taking them out of the freezer, they’ll take about an hour to defrost.
Recipe FAQ’s
Currently, they’re not! However, you can easily make them vegan by replacing plain yoghurt with any other dairy-free yoghurt. Secondly, you’d want to replace the eggs.
You can replace the eggs with many things, from buttermilk and apple sauce to mashed bananas. There you go, by just switching out two ingredients, you’ve got yourself some delicious muffins sitting on the kitchen counter in no time. Happy Baking!
They’ll 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 makes 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.
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.
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Easy Chocolate Courgette Muffins
Ingredients
- 180 g Plain 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 , grated
- 100 g Chocolate chips
Instructions
- Preheat the oven to 190°c, 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.
Notes
- If your muffins overflow or rise way too out of your paper cups, you’ve probably overdone it with the filling. Filling them only ¾ full with the batter is enough, giving them space to rise.
- When working with Courgette’s, you’ll realize that they’re loaded with a lot of water. This can make your muffins soggy, so gently drain the water out of the grated Courgettes before adding them to the batter. Use a tea towel or any other clean cloth to do this. Just squeeze out the excess water over a sink.
- If you’d like to make tall muffins with the top all curved and full looking, you’ll have to make sure you bake them at high temperatures. 375° or 400°F should do the trick.
- Make sure all your ingredients are at room temperature before you start mixing and baking. This will make sure everything combines faster and save you some kitchen time as well.
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. If you’re thinking of some other nuts and you’ll think they’ll go well with this recipe, go ahead and add them. Because they probably will.
Nutrition
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I love to add zucchini to my muffins; it makes them so soft and moist.
I have made this recipe so many times. It is so good, thanks!
This is my favourite breakfast with a cup of latte.