These Chocolate Courgette Muffins are fluffy, light, and truly perfect! Tested to perfection, these easy muffins work great every single time. The chocolatey flavor is SO good, and you’d never even guess the secret ingredient: zucchini! Whether you’re wanting to add hidden veggies to your daily breakfast or just looking for a yummy sweet treat, you’ll love this next-level Courgette Muffins recipe.
Table of Contents
Chocolate Zucchini Muffins Recipe
If you’ve never had zucchini muffins before, you’re in for a real treat! The zucchini adds moisture and is the perfect veggie for hiding into muffins, and you’d never even know it’s there. Combined with the chocolate flavor, it’s so good! Here’s what you’ll love about them:
- They Bake in 20-25 Minutes – That’s it!
- Easy to Make – Just grate the zucchini, mix the batter, and bake.
- Chocolatey Flavor – You’ll be so obsessed with the flavor!
- The BEST Texture – Light, fluffy, perfectly moist.
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Ingredients for Courgette Muffins
I love that the ingredients are simple and easy to find for this recipe! Here’s what you’ll need:
- Canola Oil – Feel free to use any type of vegetable oil!
- Sour Cream – You can also use Greek yogurt.
- Granulated Sugar
- Eggs – Best at room temperature.
- Vanilla Extract
- Zucchini – Grated.
- All-Purpose Flour – Spooned & leveled.
- Dutch Process Cocoa Powder – Or any type of cocoa powder!
- Baking Powder/Baking Soda
- Salt
- Mini Semi-Sweet Chocolate Chips – Regular chocolate chips work great, too.
How to Make Courgette Muffins
This chocolate zucchini muffins recipe is so easy! All you’ll need is a grater for the zucchini, mixing bowls, and a muffin tin. Here’s how to make Courgette Muffins:
- Prep your pan and oven.
- Mix wet ingredients: In a large bowl, whisk together the oil, sour cream, sugar, eggs, and vanilla until smooth. Stir in the grated zucchini.
- Combine dry ingredients: In another bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- Bring it all together: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, then gently stir in the chocolate chips.
- Rest and bake: Let the batter sit for 10 minutes to allow the zucchini to release its liquid. Stir, then pour into a muffin tin.
- Bake: Pop the muffins into the oven and bake!
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Tips
- Be careful not to overmix—the batter will be thick, and that’s perfect!
- No need to squeeze the liquid from the zucchini before adding to the muffins since they will add needed moisture to the muffin batter.
- Mini chocolate chips allow the muffins to puff up a bit more, but regular chocolate chips can work as well.
- Easily swap the canola/vegetable oil with avocado oil for a healthier option!
- Make the muffins dairy-free by using vegan sour cream + dairy-free mini chocolate chips.
Variations for Zucchini Muffins
- Whole Wheat Zucchini Muffins: Swap out half the flour for whole wheat flour or use coconut sugar instead of granulated sugar.
- Mix-Ins & Toppings: Stir in a handful of chopped nuts, dried fruit, or shredded coconut for extra texture.
- Gluten-Free Courgette Muffins: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Vegan Zucchini Muffins: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a dairy-free sour cream alternative.
How to Store
Keep these muffins fresh with these simple storage tips:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Extend freshness by storing them in the refrigerator for up to a week.
- Freezer: Freeze muffins in a resealable bag or airtight container for up to 3 months. Thaw at room temperature or warm them up in the microwave for a freshly baked taste.
Topping Ideas
Take these muffins to the next level with fun toppings:
- A light dusting of powdered sugar for an elegant finish.
- A drizzle of melted chocolate for extra indulgence.
- A dollop of whipped cream and a sprinkle of cocoa powder.
- Toasted nuts or coconut flakes for added crunch.
More Muffin Recipes You’ll Love
- Lemon Poppy Seed Muffins
- Pistachio Muffins
- Cinnamon Streusel Muffins
- Pumpkin Banana Muffins
- Apple Cider Muffins
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Chocolate Courgette (Zucchini) Muffins
These Chocolate Courgette Muffins are fluffy, light, and truly perfect! Tested to perfection, these easy muffins work great every single time. The chocolatey flavor is SO good, and you'd never even guess the secret ingredient: zucchini! Whether you're wanting to add hidden veggies to your daily breakfast or just looking for a yummy sweet treat, you'll love this next-level Courgette Muffins recipe.
Equipment
Ingredients
- 1/4 cup canola oil or vegetable oil
- 1 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini 2 small zucchinis or 1 large zucchini
- 2 cups all-purpose flour spooned & leveled
- 1/2 cup dutch process cocoa powder spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- *Be sure to grate the zucchini before starting the recipe.
- Preheat the oven to 375 degrees F and line a 12-count muffin pan with paper cupcake liners. The muffins will rise a lot and touch the top of the pan, so you can spray the top of the pan with baking spray as well (if the pan isn’t nonstick).
- In a large mixing bowl add the oil, sour cream, sugar, eggs and vanilla and whisk together until combined. Mix in the grated zucchini.
- In another large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the liquid ingredients and fold with a rubber spatula until well combined.
- Fold in the mini chocolate chips. The batter should be super thick. Be careful not to overmix otherwise the batter can become too dense.
- Let the batter rest for 10 minutes to let the zucchini release its liquid. Then, mix again for 10 seconds. Be sure not to overmix!
- Divide the batter among the 12 muffin cavities.
- Bake muffins for 21-23 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes before removing them from the pan and setting the muffins onto a wire rack to cool completely.
Notes
- Be careful not to overmix—the batter will be thick, and that’s perfect!
- No need to squeeze the liquid from the zucchini before adding to the muffins since they will add needed moisture to the muffin batter.
- Mini chocolate chips allow the muffins to puff up a bit more, but regular chocolate chips can work as well.
- Easily swap the canola/vegetable oil with avocado oil for a healthier option!
- Make the muffins dairy-free by using vegan sour cream + dairy-free mini chocolate chips.
Nutrition
Serving: 1MuffinsCalories: 207kcal
Tried this recipe?Let us know how it was!
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