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Courgette or zucchini chocolate muffins

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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Cake
Cuisine International
Servings 12


  • 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.
Keyword courgette chocolate muffins
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