Chocolate Courgette (Zucchini) Muffins

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Moist, light and fluffy Bakery Style Chocolate Courgette (Zucchini) Muffins are packed with dark chocolate chips for a double chocolate hit.

If you’re wondering what to do with your courgette glut, look no further. My easy to make Chocolate Courgette Muffins recipe is the perfect solution.

Regular visitors to the Kitchen Shed will know I’m always looking for ways to use up our courgette / zucchini.

And OH is no fan of courgettes and only eats them when they’re “disguised”, as he puts it. But this does mean he’s a willing taste tester and enthusiastic consumer of courgette in bhajis and brownies. And now it seems he just can’t resist my Chocolate Courgette Muffins.

I’ve adapted my Savoury Courgette Muffins and Chocolate Potato Muffins recipes for the Best Ever Chocolate Courgette Muffins. Courgette keeps the muffins deliciously moist and espresso powder enhances the rich chocolate flavour.

My next step was to take these chocolate courgette muffins to another level by making them Bakery Style. Who doesn’t love a giant muffin with a crackly top ? Especially a double chocolate one !
Bakery style muffins stand lovely and tall thanks to an initial five minute burst of heat, just like baking bread.

OH was very pleased as I experimented with the oven temperature, making several batches and comparing results. Using the method I use for bread, my best batch came when I preheated the oven 20 degrees higher than needed.

Quick and easy to make, you can have a batch of Bakery Style Chocolate Courgette / Zucchini Muffins on your table in around 30 minutes.

What equipment do I need ?

• A grater or food processor – I use a grater. Courgettes take no time at all to grate by hand and with a grater there’s less washing up.
• A colander or clean tea towel – to drain off the excess liquid from the courgettes.
• A standard 12 hole muffin tin or a giant 6 hole muffin tin greased or lined with muffin cases. I used my individual pudding basins as I didn’t have a giant muffin tin.

What Ingredients do I need ?

This recipe is perfect for when you’ve got plenty of courgettes growing. The rest of the ingredients are pantry and fridge staples.

• Courgettes / zucchini or marrow – If you’re using marrow in the recipe, leave out the centre with the seeds. Marrow skin is tougher than the skin on courgettes but don’t worry, it has plenty of time to cook in the muffins.Plain flour or all purpose flour.
• Cocoa powder – use a high quality cocoa powder not drinking chocolate.
• Espresso coffee powder. I use espresso powder in all my chocolate cakes. The coffee acts to intensify the chocolate flavour and there is no taste of coffee in the finished muffins.
• Baking powder.
• Bicarbonate of soda / baking soda – essential for working with the Greek yogurt to give you light and fluffy muffins.
• Caster / Superfine sugar – as it dissolves more quickly than granulated / white table sugar. This results in a finer textured muffin.
• Eggs – I used large eggs at room temperature.
• Greek yogurt – use full fat yogurt to add richness to the muffins.
• Milk – I used full fat milk
• Rapeseed oil / Canola – I like rapeseed oil because it is low in saturated fats and high in monounsaturated fats. That said, any neutral taste vegetable oil will work in the recipe.
• Chocolate chips – I used dark chocolate chips but feel free to use milk chocolate if you prefer.
• Granulated / Coarse Sugar – just a couple of teaspoons to sprinkle on top of the muffin batter for a crackly top.

How to make Bakery Style Chocolate Courgette (Zucchini) Muffins

This Chocolate Courgette Muffin recipe couldn’t be easier. Makes 6 jumbo muffins or 12 standard size.

• Preheat oven to 240°C / 475°F.
• Firstly, prepare your courgettes by coarsely grating them and then squeezing out some of the excess liquid. It’s important to remove some moisture from the courgettes to prevent soggy muffins.

• Mix dry ingredients together.
• Whisk the wet ingredients together.
• Pour the wet ingredients onto the dry ingredients and stir together whilst avoiding over mixing.
• Add the drained courgettes and chocolate chips and fold together.

• Place the batter into each muffin tin spot. Use 1 heaped tablespoon of batter for standard size or 2 heaped tablespoons of batter for jumbo size.
• Sprinkle granulated sugar over the top of each muffin.

• Reduce the oven temperature to 220°C / 425°F.
• After 5 minutes baking reduce the oven temperature to 180°C / 350°F. Bake for a further 25 minutes with jumbo muffins or for 15 minutes with standard muffins. Do not open the oven door during baking.
• Check for doneness by inserting a cake tester or toothpick into the centre of the muffin. If tester / toothpick comes out clean, the muffins are done.
• Leave your muffins to cool in the tin for 10 minutes before eating.

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More Courgette / Zucchini Recipes

• Courgette Lemon Drizzle Cake
• Courgette Brownies
• Courgette, Roasted Red Pepper and Feta Muffins
• Courgette and Smoked Salmon Loaf
• Baked Courgette and Onion Bhajis
• Courgette and Ginger Jam
• Spicy Courgette Chutney

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Bakery Style Chocolate Courgette (Zucchini) Muffins

Moist, light and fluffy Bakery Style Chocolate Courgette (Zucchini) Muffins are packed with dark chocolate chips for a double chocolate hit. If you’re wondering what to do with your courgette glut, look no further. My easy to make Chocolate Courgette Muffins recipe is the perfect solution.

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Course: Afternoon Tea, Breakfast, Sweet Treat

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 227kcal

Author: Sarah James

Equipment

• Grater or food processor
• Colander or clean tea towel
• Standard 12 hole muffin tin or a giant 6 hole muffin tin greased or lined with muffin cases

Ingredients

• 225 g courgettes / zucchini about 2 small courgettes
• 200 g plain / all purpose flour
• 50 g cocoa powder
• 2 tsp instant espresso coffee powder
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 125 g caster sugar
• 2 eggs beaten
• 75 ml Greek yogurt
• 75 ml milk
• 125 ml rapeseed / Canola oil
• 150 g dark chocolate chips
• 2 tsp granulated sugar

MetricUS Customary

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Instructions

• Preheat oven to 240°C / 220°C fan / 475°F
• Grease or line muffin tin.
• Prepare your courgettes by coarsely grating them.
• Place the grated courgette into a colander and press down lightly on the courgette to remove some of the liquid. This is best done over a bowl or plate to catch the liquid. Alternatively, squeeze the grated courgette in a clean tea towel over the sink. It’s important to remove some of the moisture from the courgettes to prevent soggy muffins.
• Mix dry ingredients together.
• Whisk the wet ingredients together.
• Pour the wet ingredients onto the dry ingredients and lightly fold in. Do not over mix.
• Now add the drained courgettes and chocolate chips before gently mixing everything together.
• Place 1 heaped tablespoon of batter into each standard muffin tin spot or 2 heaped tablespoons into each jumbo size spot.
• Sprinkle granulated sugar over the top of each muffin.
• Turn down the oven temperature to 220°C / 200°C fan / 425°F
• Bake for 5 minutes and then reduce the oven temperature to 180°C / 160°C fan / 350°F. Now bake standard size muffins for a further 15 minutes and jumbo size muffins for a further 25 minutes. Do not open the oven door during baking.
• Check for doneness by inserting a cake tester or toothpick into the centre of the muffin. If the tester / pick comes out clean, the muffins are done.
• Leave your muffins to cool in the tin for 10 minutes before eating.

Notes

• Makes 6 large or 12 standard muffins, nutrition information is for a standard sized muffin.
• The secret to soft fluffy muffins is to work quickly without over mixing. If you overwork the muffin batter you will end up with a more dense and rubbery muffin. As a guide, ten stirs is generally enough to make sure there are no pockets of dry flour.
• Bakery Style Chocolate Courgette (Zucchini) Muffins will keep for up to 3 days stored in an airtight container.
• These muffins are freezer-friendly! Open freeze muffins for a couple of hours before putting into a food safe freezer bag.
• They will keep in the freezer for up to three months. Thaw muffins at room temperature. Once thawed, reheat for 15 seconds in a microwave to refresh and serve warm.
• Nutrition information is approximate and meant as a guideline only.

Calories: 227kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 216mg | Fiber: 2g | Sugar: 15g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg