Chocolate Courgette Muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
The perfect recipe for using up a glut of summer courgettes, these muffins are sweet, tender and beautifully chocolaty. As with carrot in carrot cake, the grated courgette adds a beautiful moistness to the crumb without being damp - to ensure the perfect texture, lightly pat your grated courgette with a kitchen towel before folding into the batter.
  • 100g self-raising flour
  • 80g wholemeal spelt flour
  • 1 heaped tbsp cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • 60ml olive oil
  • 120g natural yoghurt
  • 1 large egg
  • 100g golden caster sugar
  • 50g brown sugar
  • 325g courgette, coarsely grated
  • 100g dark chocolate, coarsely chopped
  1. Preheat the oven to 175°C. Line a twelve hole muffin pan with cases.
  2. In a large bowl mix together the flours, cocoa, baking powder and salt. Set aside.
In another bowl, whisk together the yoghurt and olive oil. Add the egg and both kinds of  sugar. Beat until smooth and then fold in the courgette and chocolate chunks.
Combine wet and dry ingredients and stir until just combined, about a half minute.
Divide between your muffin cases and bake for 30 - 35 minutes, until firm on the top and a skewer comes out clean in the middle.
Let cool in the cases. Will keep for several days in an airtight container and freeze beautifully.
Recipe by thelittleloaf at