Zucchini-Chocolate Muffins

Ingredients

• About 250 g (2 cups)courgette, shredded with the skin on and squeezed to remove excess moisture
• 2eggs, at room temperature
• 240 ml (1 cup)buttermilk
• 120 ml (1/2 cup)vegetable oil
• 1 teaspoonvanilla extract
• About 220 g (1 3/4 cups)plain flour
• About 135 g (2/3 cup)brown sugar
• About 50 g (1/2 cup)unsweetened cocoa powder
• 2 teaspoonsbaking powder
• 1 teaspoonground cinnamon
• 1/2 teaspoonsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Line the tin

   Fit paper muffin cases into a muffin tin.

3. 3

   Mix the wet ingredients

   In a medium bowl, combine the eggs, buttermilk, vegetable oil and vanilla extract.

4. 4

   Mix the dry ingredients

   In a larger bowl, stir together the flour, brown sugar, cocoa powder, baking powder, ground cinnamon and salt.

5. 5

   Combine the mixtures

   Pour the wet ingredients into the dry ingredients and mix only until combined. Avoid overmixing, which can make the muffins tough.

6. 6

   Stir in courgette

   Fold the shredded courgette into the batter.

7. 7

   Fill the cases

   Spoon the batter into the muffin cases, filling each about three-quarters full.

8. 8

   Bake the muffins

   Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

9. 9

   Cool in the tin

   Set the tin on a wire rack and leave the muffins to cool for 5 minutes.

10. 10

    Cool completely

    Lift the muffins out of the tin and leave them on the cooling rack until completely cool. Store loosely covered.

What are courgette chocolate muffins?

They are chocolate muffins made with shredded courgette mixed through the batter. Courgette is a familiar addition to home baking in many places, where its mild flavour and moisture suit cakes and quick breads.

Here, cocoa and cinnamon provide the main flavour, while the courgette helps keep the crumb tender. The result is an easy-to-carry bake that works for breakfast, a snack or dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 5g protein, 29g carbs, 12g fat.

The flour and brown sugar provide most of the carbohydrates, while vegetable oil is the main source of fat. Eggs, buttermilk, flour and cocoa contribute some protein; pair a muffin with plain yoghurt or fruit to balance the plate.

Why the ingredients work

Courgette: Leave the skin on, shred it finely and squeeze out excess moisture before measuring. Too much water can make the batter heavy and the centres slow to bake.

Cocoa and cinnamon: Unsweetened cocoa gives the muffins their chocolate character, while a small amount of ground cinnamon adds warmth without overpowering it.

Buttermilk: It brings moisture and a gentle tang to the batter. Bring the eggs to room temperature as directed so they mix more readily with the other wet ingredients.

Mix for a tender crumb

Wet and dry: Stir each group of ingredients separately first, then pour the wet mixture into the dry bowl. This helps distribute the baking powder and cocoa before the batter comes together.

Stop early: Mix just until no obvious dry patches remain, then fold in the courgette. A few small lumps are preferable to prolonged mixing, which can make muffins tough.

Fill the cases evenly

Portioning: Fill each case about three-quarters full, using an ice-cream scoop if you have one. Keeping the portions similar helps the muffins bake at a similar rate.

Room to rise: Leave space at the top of each case rather than filling it to the rim. The batter needs room to expand as it bakes.

Check when they are done

Timing: Begin checking at 20 minutes, since ovens and muffin tins can vary. The recipe gives a baking window of 20–25 minutes.

Doneness: Insert a toothpick into the centre of a muffin; it should come out clean. Let the muffins sit in the tin for 5 minutes before transferring them to a rack to finish cooling.

Serving ideas

Serve one warm or cooled as a quick breakfast or snack, or offer one after a meal as a simple dessert. A spoonful of plain yoghurt or a piece of fruit alongside makes a more rounded plate.

For an on-the-go snack, let the muffins cool completely before packing them so trapped steam does not make their tops damp.

Recipe notes & tips

• Squeeze the shredded courgette well to remove excess moisture before mixing it into the batter.
• Measure the flour without packing it down, so the batter is not unnecessarily dense.
• Mix the wet and dry ingredients only until combined to help keep the muffins tender.
• Use a scoop to divide the batter evenly between the cases.
• Start checking for doneness at 20 minutes, then continue baking if the toothpick is not clean.
• Cool the muffins completely on a rack before storing them.

Variations

• Add chocolate chips: Fold a small handful into the batter with the courgette.
• Use mixed spice: Replace the cinnamon with the same amount of mixed spice for a different warm flavour.
• Add chopped nuts: Stir chopped walnuts or pecans through the batter for crunch.
• Try a citrus note: Add finely grated orange zest to complement the cocoa.
• Make mini muffins: Divide the batter among mini cases and check them earlier, as they will bake faster.

Common mistakes to avoid

• Wet courgette: Squeeze out excess moisture before adding it, or the centres may turn soggy.
• Overmixing: Stop as soon as the dry ingredients are incorporated to avoid tough muffins.
• Overfilling the cases: Fill them about three-quarters full so the batter has room to rise.
• Skipping the toothpick test: Check the centre of a muffin and bake for longer if the pick does not come out clean.
• Removing them too soon: Leave the muffins in the tin for 5 minutes before moving them to a rack.

How to store

Once completely cool, store the muffins loosely covered at room temperature and eat within 2–3 days. Rewarm briefly in a low oven or microwave if you prefer them warm.

Frequently asked questions