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Chocolate zucchini courgette muffin

Zucchini is what americans call courgettes (I’m on the fence as to which is the better name – courgette seems more appropriate but zucchini is a cooler name!). I like incororating courgette into lots of meals as its inexpensive and doesn’t have a strong flavour – it would be a good veggie to sneak into kids meals for the same reason!

I was curious to try a sweet courgette recipe – there are lots of them, from courgette bread to cakes. Lots of recipes pair courgette with chocolate so I decided to try that! First, preheat your oven to around 170 degrees C, gas 6/7 (or whatever medium temperature you use to bake muffins).

  • 3 cups grated fresh zucchini OR courgette
  • 200g plain chocolate, cut into chunks
  • 1 2/3 cup soft unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda/powder
  • Pinch salt
  • 3 cups all-purpose flour

Mix your butter and sugar, by hand or with a mixer, whatever you feel like. Add the beaten eggs and vanill extract or essence before incorporating your flour and baking powder and salt.

Once your batter has come together, add your grated courgette. This is an extremely terrible picture I took inside my new stainless steel bowl!

Chocolate zucchini courgette muffin batter

The chocolate I used for the chocolate chunks was a plain/bournville type (I have a soft spot for bournville!) of chocolate from the supermarket. I prefer using chocolate bars and cutting them into chunks than chocolate chips as they are bigger and chunkier (clearly!) and have more texture/interest.

Chocolate zucchini courgette muffin

Let’s get a closer look at that muffin top…

Everything they say about courgette in cake recipes is true! The flavour blends seemlessly into the chocolate and makes the muffin incredibly moist. Make them for your friends or workmates and they’ll be dubious at first, but soon they’ll be putty in your hands…