Deliciously moist zucchini or courgette chocolate muffins. Made with a blend of white and rye flour. Nut free and refined sugar free making them perfect for lunchboxes.
My kids absolutely loved these chocolate courgette muffins. None of them, not even the picky eater, detected the hidden vegetable here – the grated courgette.
How are these zucchini chocolate muffins sweetened?
These muffins are sweetened with mashed banana and honey. Honey is of course still sugar. However, I prefer to use it to sweeten my bakes than, for example, white caster sugar.
Maple syrup is a good alternative, particularly if you’re making these for a baby under-one. Remember that honey isn’t allowed for babies).
These muffins are great finger food for an older baby, especially if you’re doing baby led weaning.
You could make them in mini muffin tins to make them more baby-sized. If you do this remember to reduce the cooking time.
These courgette chocolate muffins would be great in a lunch box
Many of my healthy recipes contain nuts. However, as most schools in the UK are nut free I needed some adaptations for my son’s lunch box.
These chocolate courgette (or zucchini as it’s called in many parts of the world) muffins are one of my favourite lunch box fillers.
They look like a treat yet contain plenty of goodness.
More courgette recipes
- Courgette and potato fritters
- Courgette, lemon and blueberry overnight oats
- Potato and courgette soup
- Courgette and banana buckwheat pancakes
- Summer chickpea and courgette curry
- Courgette polpette
- Lemon courgette cake
- See my favourite courgette recipes and get some cooking tips.
Pin zucchini chocolate muffins for later:
How to make courgette chocolate muffins:
Courgette or zucchini chocolate muffins
- 100 g self raising flour
- 60 g rye flour or use plain
- 40 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 50 ml vegetable oil
- 100 ml honey or maple syrup
- 1 medium egg beaten or use one flax or chia egg if vegan
- 1 medium courgette grated and squeezed of excess water
- 1 ripe banana mashed
- 60 ml milk I used almond but use oat, dairy or soya if you're putting these in a lunchbox
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Line a muffin tin with 12 muffin cases.
Sift 100g self raising flour, 60g rye flour, 40g cocoa powder, 1 tsp baking powder and 1/2 tsp bicarbonate of soda together. Add any bran left in the sieve to the bowl and stir in. Set aside.
Place 50ml vegetable oil, 100ml honey or maple syrup and 1 egg (or flax egg*) into a mixing bowl. I use a stand mixer but you can do this with a handheld mixer or by hand with a wooden spoon. Beat well for 2 minutes.
One by one add one grated courgette, 1 ripe mashed banana and 60ml milk, beating a little after each addition.
Finally fold in the flour and chocolate mixture.
Fill each muffin case to 2/3 full with the mixture.
Bake in the oven for 20-25 minutes until a toothpick inserted in the centre comes out clean.
Leave to cool in the tin for a few minutes then transfer to a wire rack.
*To make a flax or chia egg mix together 1 tbsp ground flax or chia seeds with 2-3 tbsp cold water. Set aside and allow to thicken for a few minutes.
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