Chocolate Courgette Muffins

    1 hour 40 minutes

    A great way to sneak vegetables into your kids without them knowing! Try topping with brown sugar, chopped nuts or small chocolate chips.

    229 people made this

    Serves: 24 

    • 3 eggs
    • 2 cups (440g) white sugar
    • 1 cup (250ml) vegetable oil
    • 1/3 cup (45g) cocoa powder
    • 1 1/2 teaspoons vanilla essence
    • 2 cups grated zucchini
    • 3 cups (375g) plain flour
    • 1 teaspoon bicarb 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

    Preparation:15min  ›  Cook:25min  ›  Extra time:1hour cooling  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Lightly grease or line two 12 cup muffin tins with patty pans/muffin cases.
    2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
    3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
    4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 180 degrees C for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

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    Reviews in English (200)


    Made it healthier. I swapped the white sugar for half raw sugar & half honey. I also made the flour half white & half wholemeal.  -  12 Apr 2011


    The kids loved these ( I made them into a smaller cupcake size for small hands). When I revealed to them that they had zucchini inside they STILL asked for more! They also freeze well so I just take a couple out for their school lunches in the morning and they're defrosted by lunchtime.  -  18 May 2011


    I tried these at my SIL's house and loved them. I made them today (with a few tweaks) and they are lovely. Just make sure you let them cool completely otherwise you might tatse the zucch a bit :o)  -  12 Apr 2011