Bakery Style Chocolate Courgette (Zucchini) Muffins

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.

5 from 41 votes

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Course: Afternoon Tea, Breakfast, Sweet Treat

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

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

Metric - US Customary

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.