Chocolate courgette muffins

Chocolate and courgette (or zucchini) is a classic combination.

The combination works brilliantly in cakes and loaves. Here I've combined grated courgette with chocolate to make some delicious, healthy muffins.

My kids devoured these muffins. And none of them could guess the hidden vegetable here - grated courgette. 

I love these muffins because they:

• have a moist texture
• are naturally sweetened
• contain fruit and vegetables
• are freezer friendly
• can go in lunch boxes - nut free.

Refined sugar free

These muffins are sweetened with mashed banana and maple or agave syrup.

The jury is still out on whether you can call things sugar free when sweetened with a fruit or plant-based sweetener.

Bear in mind that these products do contain sugar, albeit a more natural version than, say, white caster sugar.

If you wish you can omit the maple syrup entirely and add an extra mashed banana.

Read more about natural sweeteners.

Great for baby led weaning and toddler snacks

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.

Perfect for lunch boxes

Most schools in the UK have a no nuts policy, due to allergies. These muffins are nut free, making them perfect for lunch boxes.

In fact they are one of my favourite lunch box fillers. They look like a regular chocolate muffin yet contain plenty of goodness.

Storage

Room temperature

Once completely cool store in an airtight container for up to three days.

Freezer

These muffins can also be frozen. Once cool freeze on a tray for an hour (to stop them sticking together), then transfer to a freezer bag or container, label and date, and freeze for up to three months.

Place frozen in a lunch box before school and they'll be defrosted by lunch time.

NB: if your child's lunchbox is stored in the fridge or a particularly cold place, remove from the freezer the night before to ensure the muffin is defrosted in time.

More courgette recipes

If you like this you might also like:

• 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
• Healthy courgette cookies
• Courgette cooking tips

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make these muffins you will need:

• 100 g self raising flour
• 60 g wholemeal flour eg rye flour, spelt flour
• 40 g cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 50 ml vegetable oil
• 100 ml maple syrup or agave syrup (can be halved or omitted for babies - add an extra banana if omitting)
• 1 medium egg or one flax egg
• 1 medium courgette (zucchini)
• 1 ripe banana 
• 60 ml milk (dairy free if vegan)

Special diets

This recipe is very adaptable:

Make it vegan - use flax egg and dairy free milk

Make it egg free - use a chia or flax egg instead of the egg

Make it dairy free - use oat, soya or your favourite plant-based milk (avoid almond milk if putting in lunch boxes)

Make it gluten free - use a gluten free wholemeal flour blend (NB: I haven't tested a gluten free version)

Nut free - this recipe is already nut free

How to make courgette chocolate muffins

If you've made this recipe please leave a star rating and comment below. Thank you!

Courgette or zucchini chocolate muffins

Mandy Mazliah

Deliciously moist, these courgette or zucchini chocolate muffins are made with a blend of white and rye flour and are nut free and refined sugar free making them perfect for lunchboxes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Cake

Cuisine International

Servings 12

Calories 97 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 100 g self raising flour (self rising flour)
• 60 g plain wholemeal flour eg wholemeal, rye or spelt
• 40 g cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 50 ml vegetable oil
• 100 ml maple syrup or agave 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 use oat or soya milk if vegan

Instructions

 

• Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
• Line a muffin tin with 12 muffin cases.
• Sift 100g self raising flour, 60g wholemeal flour, 40g cocoa powder, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda together. Add any bran left in the sieve from your wholemeal flour to the bowl and stir in. Set aside.
• Place 50ml vegetable oil, 100ml maple syrup and 1 egg (or flax egg*) into a mixing bowl or a stand mixer and 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 ⅔ full with the mixture.
• Bake in the oven for 20-25 minutes until firm to the touch. If you wish you can insert a toothpick into the centre to check that it's done - if it comes out clean they're baked.
• Leave to cool in the tin for a few minutes then transfer to a wire rack.

Notes

1. *To make a flax or chia egg mix together 1 tablespoon ground flax or chia seeds with 2-3 tablespoons cold water. Set aside and allow to thicken for a few minutes.
2. Nutritional information is approximate and is intended as a guide only.
3. Suitable for freezing.

Nutrition

Calories: 97kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 93mgPotassium: 181mgFiber: 2gSugar: 7gVitamin A: 70IUVitamin C: 4mgCalcium: 49mgIron: 1mg

Keyword courgette chocolate muffins

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