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!