These Chocolate chip Courgette (Zucchini) muffins are deeply dark, rich and oh so chocolately! Use dairy free chocolate to make this recipe suitable for vegans.
When my boys were younger, I used to make these muffins all the time. They absolutely loved them.
But honestly, what’s not to love? They are one of the best chocolate muffin recipes I have ever had.
I’ve adapted this recipe from Miranda Gore Browne’s fudgy chocolate Courgette loaf cake from her lovely book “Bake me a cake as fast as you can”.
These chocolate chip Courgette muffins are…
- rich, dark, moist and filled with chocolate chips.
- Suitable for vegans IF you use dairy free chocolate chips
- Very quick and easy to make – a quick mix of the ingredients and they are ready to bake
Ingredient List for making chocolate chip Courgette muffins
- Plain (all-purpose) Flour
- Soft light brown sugar
- Cocoa powder – it’s worth using the best quality you can find
- Ground cinnamon (optional)
- Bicarbonate of soda
- Fine Salt
- Vegetable, sunflower or light olive oil
- Vinegar – cider, white wine or even malt vinegar will work
- Vanilla extract
- Cold Water
- Finely grated Courgettes
- Milk or Dark chocolate chips
Tips for making the best chocolate Courgette muffins
- As with all muffin recipes, the less you stir the batter, the better your muffins will be!
- Stir lightly and until the ingredients have just combined. A lumpy batter is a good thing here.
- If your Courgettes are very watery, give them a squeeze in a tea towel before adding them to the muffin batter.
Make it vegan friendly
Simply swap normal chocolate chips for dairy free chocolate and you’ve got yourself a vegan muffin!
Can you freeze these chocolate Courgette muffins?
Yes, these muffins can be frozen for up to 3 months. Wrap in plastic wrap and a layer of tin foil or place in a suitable container before freezing
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- 225g Plain (All-purpose) Flour
- 250g Soft Light Brown Sugar
- 80g Cocoa Powder
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon fine salt
- 6 tablespoons vegetable or sunflower oil
- 1 tsp malt vinegar, cider or white wine vinegar (it doesn't matter which one you use - they all do the same thing)
- 2 teaspoons Vanilla extract
- 250ml Cold Water
- 150g Finely grated Zucchini/Courgettes
- 150g dairy free (if you need this to be vegan) dark or milk chocolate chips
- Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Line a 12 hole muffin pan with liners.
- In a large bowl, combine the plain flour, brown sugar, cocoa powder, bicarbonate of soda, cinnamon if using and salt.
- In another large bowl, whisk together the oil, vinegar, vanilla extract and water. Tip the flour mixture into the wet ingredients and stir lightly until just combined. Fold in the grated zucchini/courgette and most of the chocolate chips. The less you mix, the better your muffins will be.
- Spoon the mixture into the muffin cases, filling them no more than two thirds full. Sprinkle each one with the remaining chocolate chips. Bake for around 20 minutes or until the muffins have risen and are springy to touch. Remove from the oven and leave them in the tins for 5-10 minutes before removing them from the muffin tin. Leave to cool completely on a wire rack.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 202Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 108mgCarbohydrates 36gFiber 2gSugar 29gProtein 3g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.