- Dish type
- Mini cakes
- Vegetable muffins
- Courgette muffins
An extra delicious way to use summer's bounty. Sprinkle tops of muffins just prior to baking.
294 people made this
- 3 eggs
- 400g caster sugar
- 250ml vegetable oil
- 5 tablespoons unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 250g grated courgette
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 180 C / Gas 4. Lightly grease or line two 12 cup muffin tins with paper cases.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, courgette and stir well.
- Stir in the flour, bicarb, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 180 C / Gas 4 for 20 to 25 minutes. Remove from tin and let cool on a wire rack. Store loosely covered.
Reviews & ratingsAverage global rating:(255)
Reviews in English (197)
Lovely moist muffins. I used 300g courgette, and omitted the spices.Still nice and moist the following morning. Made 28 rather than 24. But maybe my portioning is off.Made them for our Allotment open day and no-one could detect the courgette.-26 Aug 2013
Very easy to make, I followed it exactly to the recipe and the end results were the best chocolate muffins ever!-10 Jan 2012
Absolutely lovely muffins, and so happy to find a dairy free recipe! Everyone loved them and no one could detect the courgette! Made exactly as wrtitten, except for adding 1 extra tbsp of cocoa for a little more chocolaty goodness.-29 Jul 2011
Chocolate Courgette Cake
0 hour 0 hour
350g self-raising flour
50g cocoa powder
1tsp mixed spice
175ml extra-virgin olive oil
375g Chelsea White Sugar
2 tsp vanilla essence
500ml grated courgettes (measure by volume in a measuring jug, about 2 medium courgettes
140g toasted hazelnuts, roughly chopped (optional)
200g dark chocolate , chopped
100ml standard or thickened cream
or Chelsea Chocolate Icing Sugar
Heat the oven to 180C or 160C fan forced, gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and salt. In another bowl, combine the olive oil, Chelsea White Sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, and then fold in the toasted hazelnuts. Line a 24cm cake tin with grease proof paper, then pour in your mixture. Bake for about 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 minutes, and then turn out onto a wire rack and leave to cool.
To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pudding with a spoonful of something creamy.
For easy chocolate icing try Chelsea Chocolate Icing Sugar. just add water!
TIPS FOR BAKING WITH ZUCCHINI
As soon as the weather warms up, I get way into zucchini. From Lemon Zucchini Cake to Zucchini Cookies, I fully believe zucchini belongs in allllllll the baked goods.
Don&rsquot believe me? Take a look at these 10 Zucchini Desserts and I bet you&rsquoll change your mind.
Zucchini is perfect for adding to baked goods because the delicate flavor allows it to blend in perfectly with sweet cake or bread batters. It also keeps baked goods moist without having to add a lot of extra oil or fat to the recipe.
Everyone has come across a giant zucchini or two during the summer. You know what I&rsquom talking about &ndash zucchini that got left a bit too long on the vine and are a little too fibrous to enjoy on their own.
Those big zucchini are perfect for baking!
Whenever I bake with zucchini, whether it be in a cake or in zucchini muffins, I always grate it super fine because it practically disappears into the batter. Most of the time, you probably wouldn&rsquot even know it&rsquos there if you can&rsquot see it!
My dad, who is not fond of the green squash, noshed down a couple of these Chocolate Zucchini Muffins in a matter minutes, and proclaimed them freaking delicious.
And I have to say, I totally agree with him.
How to prepare this Cake courgette chocolate ?
The advantage is that this chocolate zucchini cake is really ready quickly and without special equipment (you just need 2 containers). I added a touch of cinnamon to enhance the cocoa taste (if you don't like cinnamon you can do without it too). On the sugar side, I opted for whole cane sugar, but you can make it with any sweetener of your choice. Chocolate chips are really great for bringing a gourmet side to the cake - I recommend the small chips so that they are very soft inside the cake and on top.
If you like this Chocolate Zucchini Cake, then I'm sure you will also like these recipes: this Pecan butternut cakeThis Peach and tonka bean fondant cake.
In any case, I hope you like the recipe! If you do, don't hesitate to tag @liliebakery on Instagram so that I can see your achievements :)
How do you make vegan muffins?
Making great vegan muffins is easy once you understand what roles the dairy and eggs play in regular muffins. Then we just need to replicate those roles in other ways.
The fat is easy to replace as muffins are usually made with a liquid fat anyway. For our vegan muffin we could use a light olive oil but here we’re opting for melted coconut oil.
That would usually be the job of the eggs and a touch of baking powder. For this recipe though we’re going all in on bicarbonate of soda and baking powder for a really good lift.
Vegan Baking Tip 1: Apple Cider Vinegar
This is the key to the rise. Any vinegar or lemon juice will do the job but apple cider vinegar is my favourite acid to use in a cake. The acid reacts with the bicarbonate of soda to give a great rise to the muffins. It doesn’t hurt that this reaction also gives the cake a really tender crumb.
Vegan Baking Tip 2: Chia Egg
Chia seeds (or flaxseeds also do the same job) can be used to great effect in both vegan and gluten-free cakes to help naturally bind the bake together. A chia ‘egg’ is incredibly simple to prepare:
Mix 1 tablespoon chia seeds with 3 tablespoons water. Set aside for 5-10 minutes until the chia seeds have become a sticky gloop. The texture will resemble a whisked egg.
A chia egg is not really a replacement egg exactly. For example, it’s not quite the case that you can just replace the eggs in a cake with the same amount of chia eggs. However, they will definitely help your cake bind really well, giving great moisture content, and that’s pretty much what a real life egg does too.
The gluten-free flours in vegan cakes have to work extra hard as they won’t have the protein structure of eggs to help bind the muffin together. So we are looking to use a flour with a very high protein content:
- Almond flour does this job perfectly and gives great structure to the muffin. However, if we have too much protein then our muffin will be dry and stiff so it’s good to mix the almond flour with something a little lighter and fluffier:
- Oat flour is the ideal companion to the almond flour in both texture and flavour.
Oat flour substitute - If you find oats hard to digest then you might want to replace it with sorghum flour or teff flour.
The one thing a lot of vegan and gluten-free bakes lack is moisture. However we are lucky in these Chocolate Courgette Muffins that there is a lot going on that help us out on that front. We have:
The result is that these muffins are almost fudgy like in texture. They hold together well, they are so delicious and you will be going back for more. And more.
If you are unsure about vegan baking or want to prove to someone how delicious vegan baking can truly be then point them in the direction of these Chocolate Courgette Muffins. No one is going to be disappointed.
Shop the recipe:
If you love these muffins then why not try these other vegan baking recipes?
If you make these Chocolate Courgette Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffin.
- Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet.
- Generously spray your muffin tins or use cupcake holders to ensure the muffins don&rsquot stick to the pan.
- Looking for variation? Swap out chocolate chips for walnuts for a walnut chocolate zucchini muffin.
Kids’ muffin recipes
Have fun baking these easy muffin recipes with the kids – from classic blueberry and indulgent chocolate to energy-packed breakfast muffins.
Chocolate chip muffins
Make these easy chocolate chip muffins with kids over the weekend or school holidays. They take just 15 minutes prep and are a guaranteed family favourite
Easy blueberry muffins
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Get kids busy in the kitchen with these scrummy courgette muffins, perfect for cooks aged between 8-14
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Apple & sultana muffins
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Chocolate Zucchini Bread Recipe
This super delicious and easy chocolate zucchini loaf packs in a full cup of zucchini!
Sneaking the nutrition-packed zucchini into the recipe adds so much softness and moisture, without all the extra fat and calories.
It can be whole grain, vegan, gluten free and egg free, with an out-of-this-world chocolate flavor!
You Might Also Like: Healthy Banana Bread – OIL FREE option
Add In Ideas:
Death by chocolate zucchini cake
This is a really great way to use up extra zucchini.
The chocolate zucchini quick bread is so rich and decadent that it makes an amazing dessert—perhaps topped with Keto Ice Cream, or Coconut Ice Cream, or even Banana Ice Cream?!
But it’s also healthy enough for a filling breakfast packed with wholesome nutrition.
The best part is that it honestly tastes like actual chocolate cake!
More easy zucchini recipes:
How to make zucchini bread
The recipe for this moist chocolate zucchini bread is super simple: Combine the ingredients in a large bowl, and pour the batter into a pan.
Sprinkle some chocolate chips (or even white chocolate chips or peanut butter chips!) on top if you wish.
Place it in a preheated oven on the center rack, sit back and wait.
Leftovers can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.
Vegan chocolate zucchini bread
To keep the recipe vegan, I often use coconutmilk yogurt, but other nondairy yogurts such as almond or soy yogurt work as well.
You can make the recipe gluten free by using oat flour or certified-gluten-free oat flour. There’s also an oil free option for those who prefer a version without oil.
What can I use for the yogurt?
If you don’t have any yogurt on hand, it also works to sub an equal amount of sour cream or coconut cream. If using coconut cream, feel free to replace the oil in the recipe with milk of choice or additional coconut cream.
I’d think mashed banana would also work as a yogurt alternative in the zucchini loaf, but I haven’t tried it yet. If you try before I do, definitely let me know how it goes!
Every time I make a recipe with chocolate and zucchini, it reminds me of babysitting back in middle school and watching this one particular episode of Veggie Tales cartoons, where an evil zucchini tries to force everyone to worship a giant chocolate bunny.
There’s even a song about it, called “The Bunny Song.”
The song gets stuck in your head really quickly.
Today also happens to be National Zucchini Day.
Just in case you needed an extra excuse to go make this chocolate zucchini bread!
Chocolate Courgette Muffins
Let’s talk about courgettes. Or zucchini. Whatever you call them, it’s impossible to avoid their charms and abundance during the summer months. When we were in Italy a few weeks back our neighbour gifted us a bowl of freshly picked courgettes and their flowers which we respectively grilled, grated into a frittata with pecorino and softened in butter. Back in the UK we picked an enormous bag full from the local farm and while most made it into savoury dishes, I couldn’t resist saving a few for some sweeter baking experiments.
Grated courgette has much the same effect as carrot in cakes, adding a beautiful moisture and texture to the crumb. All but the most delicate summer specimens are a little less sweet, so I’ve added a mixture of brown and caster sugar along with chocolate chips which puddle through each mouthful: molten when warm and firming up into satisfying shards once cool. The fats here are olive oil and yoghurt – for texture rather than flavour so the former should be mild, or substitute for vegetable oil if that’s all you have to hand.
With six weeks – give or take – until our new arrival hits the scene, I’m starting to fill up our freezer. And though the majority of space is intended for healthy suppers we can heat and eat with one hand, there’s will obviously be a dedicated section for sweet treats. I’m expecting visitors who will want cake with their coffee – and eagerly anticipating the ravenous appetite that accompanies breastfeeding – so supplies like these muffins are slowly stacking up. This recipe makes twelve chocolaty beauties, six of which we ate this week with the rest stashed away for a day when getting dressed, let alone turning on the oven, might seem a distinct impossibility.
For more muffins, recipes why not try some of these below
But for now here is how to make Chocolate Chip Muffins. Go forth, bake and enjoy.
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