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chocolate courgette mufins with walnuts on a wooden board

Chocolate Courgette Muffins

Dawn & Allan
These are so good and addictive! They will keep in an air tight container for up to 3 days.
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Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Australian, Continental
Servings 20 Mini Muffins

Equipment

  • 1 24 cup muffin tin 3.5cm or 2.5 inches
  • Paper cases optional optional
  • 1 Electronic digital scales
  • Piping bag with small to medium nozzle optional

Ingredients
  

  • 2 medium eggs
  • 133 grams caster sugar [4 3/4 ounces] Note 1
  • 100 ml Rapeseed Oil [ 3.4 ounces] or quality vegetable based oil
  • 25 grams unsweetened cocoa powder [2 Tablespoons]
  • 2.5 ml vanilla extract [1/2 teaspoon] good quality
  • 83 grams courgette, grated [1/3 cup] washed, with skin on
  • 125 grams plain flour [4.4 ounces]
  • 2 gram bicarbonate of soda [baking soda] 1/3 teaspoon
  • 1 gram baking powder 1/8 teaspoon
  • 1 gram ground cinnamon 1/8 teaspoon
  • 1 gram ground nutmeg 1/8 teaspoon
  • 1 gram ground cloves 1/8 teaspoon
  • 1 gram ground cardamom 2-3 pods, seeds crushed using a mortar and pestle [Note 2]
  • 60 grams chopped walnuts [1/4 cup]

Instructions
 

  • Gather and weigh your ingredients
  • Preheat oven to 180c [355F] Lightly grease or line the muffin tray with paper cases or silicone muffin cases [Note 3]
  • In a large bowl, beat the eggs, then beat in the sugar and oil. Add the cocoa, vanilla and courgette and stir well.
  • In another large bowl, sift together the dry ingredients: flour, bicarb, baking powder and spices.
  • Fold the dry ingredients into the wet mix. Mix through until just incorporated- do not over mix!
  • Put the mix into a piping bag and fit a small to medium nozzle. OR using two small teaspoons, to fill the cases 2/3. Wipe off any spilled mix before putting the tin in the oven.
  • Pipe the mixture into the cases- filling 2/3 of the way.
  • Bake for 12-15 minutes or until a knife inserted comes out clean
  • Remove from the oven and let rest for 10 minutes.
  • Remove the muffins from the tin and cool on a wire rack.
  • Store in an air-tight container for up to 3 days. Freeze for up to one month

Notes

Note 1.  Whizz granulated sugar in a food processor.  Voila!  Caster sugar.
Note 2.  Mortar and Pestle - Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite.  
Note 3.  We are not a fan of silicone muffin cases and only use paper cases.