Courgette-chocolate chip muffins

    35 min

    These muffins are packed with grated courgette, chocolate chips and walnuts and are simply delicious!

    11 people made this

    Makes: 12 muffins

    • 200g plain flour
    • 150g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 egg, lightly beaten
    • 120ml vegetable oil
    • 60ml milk
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 125g grated courgette
    • 85g mini dark chocolate chips
    • 60g chopped walnuts

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin, or line with paper cases.
    2. Combine flour, sugar, bicarbonate of soda, cinnamon and salt in a large bowl. Mix egg, oil, milk, lemon juice and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in grated courgette, chocolate chips and walnuts. Fill muffin cases 2/3 full.
    3. Bake in preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes.

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    Reviews in English (597)


    These muffins are delicious. So moist. I had all ingredients in the larder except chocolate chips, so made my own from a bar of chocolate. Bigger lumps than chocolate chips. I have just put another batch in to bake, and am sticking to the chopped chocolate substitute.. They also taste freshly baked after a few days, which is good as I am limited to sugar thanks to diabetes. If my children were home still, they would be devoured in a day.  -  17 May 2017


    I love this recipe and get compliments on the muffins all the time. The changes I make are as follows: I use whole wheat flour, 1/3 cup sugar, 1/4 cup oil, 1/2 cup unsweetened applesauce, 1/2-3/4 cup chocolate chips( not the miniature ones but regular size). The chocolate chips give it sweetness so not as much sugar is needed but if you like sweet then keep the sugar amount at 3/4 cup.  -  28 Aug 2012  (Review from Allrecipes US | Canada)


    I used lactose free milk and pecans instead of walnuts. I made no other changes. This zucchini bread is FANTASTIC. The texture of these muffins is like the lightest, fluffiest cupcake you've ever had, though it's not overly sweet. The measurements are spot on, everything is perfect. This is the best zucchini muffin we've ever had. EVER.  -  12 Jul 2012  (Review from Allrecipes US | Canada)