About this recipe:An extra delicious way to use summer's bounty. For a less sweet muffin, feel free to decrease the sugar by half. For a tasty optional topping a combination of the following: equal parts dark brown soft sugar, chopped nuts and chocolate chips. Sprinkle tops of muffins just prior to baking.
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
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Method Prep: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.
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
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