Courgette or zucchini chocolate muffins

Courgette or zucchini chocolate muffins

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.
Course Cake
Cuisine International
Keyword courgette chocolate muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Mandy Mazliah


  • 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
Metric - US Customary


  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Line a muffin tin with 12 muffin cases.
  3. 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.

  4. 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.

  5. One by one add one grated courgette, 1 ripe mashed banana and 60ml milk, beating a little after each addition.

  6. Finally fold in the flour and chocolate mixture.
  7. Fill each muffin case to 2/3 full with the mixture.
  8. Bake in the oven for 20-25 minutes until a toothpick inserted in the centre comes out clean.
  9. Leave to cool in the tin for a few minutes then transfer to a wire rack.

Recipe Notes

*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.