Trying to sneak veggies into my kids these days is a daunting task. As they get older it seems to be getting more and more difficult. Courgettes are plentiful and cheap right now and I love them but sadly no-one else in my house will eat them…but when I hide them in cake…well that’s a different matter!!
I decorated some of the muffins with the perfect swirls chocoholic vanilla and truly chocoholic frosting Cake Decor kindly sent me to try. They went perfectly together! The truly chocoholic flavour was my favourite. It has a lovely taste that reminded me of chocolate fudge. My boys had great fun helping me pipe the frosting (the tubes have an attached nozzle) although they did find it a little tricky to squeeze the icing out as it was a little thick – I placed the tube in a jug of warm water which made it a bit easier.
Chocolate courgette muffins
Preheat the oven to 180C and line a 12 hole muffin tin with liners.
200g plain flour
25g cocoa powder
1 1/2 baking powder
150g Sugar (any kind, I used granulated)
1/2 tsp salt
2 eggs, beaten
125ml vegetable oil
1 tsp vanilla extract
225g finely grated Courgette (Zucchini)
100g chocolate chips
In a medium bowl, mix together the flour, cocoa, baking powder sugar and salt.
Crack the eggs into a jug and add the oil and vanilla. Pour this mixture into the dry ingredients and stir lightly. Stir in the grated courgette and chocolate chips, taking care not to overmix.
Spoon the batter into the baking cases and bake for 20-25 minutes or until well risen and the cakes spring back when lightly pressed. Remove from the tray and place on a wire rack to cool.
The baking cups are from the fabulous Iced Jems 🙂