Chocolate Chunk Courgette Muffins (Vegan Gluten-Free)
These Chocolate Chunk Courgette Muffins are moist, tender and so fluffy packed with melting chocolate chunks and warming cinnamon spices. They are naturally vegan, easily gluten-free and made with wholesome ingredients.
I just love adding courgette (or zucchini) into my sweet bakes, it’s even better when you cannot even see any green bits. It adds moisture, goodness and a dose of vegetables and makes for the best muffins. These ones are cinnamon spiced to celebrate the end of summer and start of the cosy season.
Why will I love these Chocolate Chunk Courgette Muffins?
These muffins are delicious for a few reasons, they are:
- Moist, tender, fluffy and soft
- Packed with melting chunks of chocolate
- Made with good-for-you ingredients
- Packed with hidden vegetables
- Easy to make in one bowl
- Naturally vegan, easily gluten-free and nut-free
- Great for snacks, desserts and brunch
- A good idea for meal prepping for the week
If you already love these Chocolate Chunk Courgette Muffins then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
Here are the ingredients we need to make these delicious muffins:
- Courgette: make sure you weigh the courgette once grated and then again once you have squeezed out all the water and make sure it’s the right amount. See below for my top tips.
- Plant-based milk: any dairy-free milk is great here. My favourites are oat, almond or soya.
- Lemon juice: helps to bind the batter by “curdling” the milk and forming a buttermilk. You can even use apple cider vinegar here as it behaves in the same way.
- Thick dairy-free yoghurt: my favourite is coconut yoghurt from Cocos Organic as it’s really natural and has minimal ingredients. Any Greek-style dairy-free yoghurt is also great as along as it’s thick and creamy.
- Banana or applesauce: this adds moisture, sweetness and acts as a binder within the batter to make for really tender muffins.
- Coconut sugar: is my favourite as it’s caramel-like in taste but caster or golden caster sugar are also good.
- Ground chia or flaxseed: work as an egg replacer to bind the muffins together. I always buy whole chia seeds and grind them in the blender to a fine meal and then keep in a jar for a few months.
- Olive oil: just a small amount for moisture. You can also use sunflower or melted and cooled coconut oil.
- Vanilla essence: for flavour.
- Plain or GF plain flour: to keep these Chocolate Chunk Courgette Muffins moist and light. If using a gluten-free flour blend, make sure it’s a 1:1 baking blend with xanthan gum to make for light and moist muffins.
- Ground almonds: for the nutty taste and heartier texture. If you prefer, you can use ground up sunflower seeds.
- Cinnamon: for the cosy spice flavour. You could even add ½ tsp ground ginger if you want a bit more spice.
- Baking powder, bicarbonate of soda and salt: for rise and flavour.
- Dark chocolate: I like to use a bar of chocolate and chop it into small chunks for more texture but you can also use dark chocolate chips. I used the 85% dark chocolate from Divine which is one of my favourites that they make.
What is the best way to squeeze out the water from the courgette?
After a few trials and errors, the best way I have found to remove all the liquid from the courgette is:
- Grate the courgette on a small/fine grater
- Place the grated courgette in a muslin or cheese cloth or I use a reusable produce bag
- Allow the courgette to sit for 5-10 minutes
- Use the bag to squeeze out all the moisture
- You should then ideally have half the weight that you had before
- The grated courgette is ready to use in these muffins (and other bakes)
How do I make these?
The steps are simple and these Chocolate Chunk Courgette Muffins come together in one bowl.
- Grate and squeeze the courgette: as above.
- Whisk together all the wet ingredients: till fully incorporated.
- Add in the dry ingredients: and mix again.
- Fold in the courgette and the chopped chocolate: till mixed in.
- Divide between the muffin cases: and top with extra chocolate.
- Bake for 23 to 25 minutes until risen: and golden brown.
- Remove from the tins and enjoy warm: or allow to cool fully and store.
- Drizzle with extra melted chocolate: if you like.
How long will they last?
These Chocolate Chunk Courgette Muffins will keep for 2-3 days in a sealed container at room temperature or for 3-5 days in the fridge. I also like to freeze them for up to 1 month and then allow them to defrost for a rainy day.
Are these Chocolate Chunk Courgette Muffins gluten-free and nut-free?
Yes, these are easily gluten-free if using a 1:1 gluten-free flour ideal for baking. To make these nut-free swap the ground almonds for ground up sunflower seed or use more plain flour. Check that your yoghurt, dairy-free milk and chocolate are also free form nuts (and gluten) where necessary.
I love these muffins, what else can I make?
I hope you are going to love making and eating these Chocolate Chunk Courgette Muffins and for more ideas, how about my:
- Vegan Carrot Cake with Orange Buttercream
- Blueberry Streusel Cake
- Chocolate Sweet Potato Muffins
- Dirty Chai Chocolate Chip Banana Bread Muffins
- Blueberry and Almond Muffins
Chocolate Chunk Courgette Muffins (Vegan Gluten-Free)
These Chocolate Chunk Courgette Muffins are moist, tender and so fluffy packed with melting chocolate chunks and warming cinnamon spices. They are naturally vegan, easily gluten-free and made with wholesome ingredients.
Ingredients
- 1 large courgette/zucchini (200g grated)
- 120ml plant-based milk
- 1 tbsp lemon juice
- 90g thick dairy-free yoghurt
- 1 medium banana, mashed (100g) or applesauce
- 90g coconut sugar
- 1 tbsp ground chia or flax seed
- 1 tbsp olive oil
- 1 tsp vanilla essence
- 180g plain or GF plain flour
- 50g ground almonds
- 2 tsp cinnamon
- 2 tbsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 100g dark chocolate, chopped
- Melted chocolate, to drizzle
Directions
- Preheat the oven to 160Fan/180*C and line a muffin tray with 11-12 cases.
- Grate the courgette so you have about 200g. Leave in a sieve for 5 minutes. Stir together the milk and lemon juice and leave for 5 minutes to curdle. Use your hands or a cheesecloth or muslin or similar cloth to squeeze out the water from the courgette, you will have 150g of courgette left.
- To a large mixing bowl, add the yoghurt, the milk-lemon mix, 100g mashed banana or applesauce, coconut sugar, ground chia/flaxseed, olive oil and vanilla essence. Whisk till smooth.
- Sift in the flour and add the ground almonds, cinnamon, baking powder, bicarbonate of soda and salt. Whisk to a thick smooth batter with no specks of flour.
- Fold in the courgette and most of the chocolate using a spatula. Scoop into the muffin cases till almost full. Sprinkle over the remaining chocolate.
- Bake for 23-25 minutes, until an inserted skewer comes out clean and they are golden and risen.
- Cool for 5 minutes in the tray then remove and cool on a wire rack for 20 minutes before enjoying warm or leave to cool fully and eat cold. You can serve them with extra drizzled melted chocolate.
- Store the muffins in a sealed continuer for 2-3 days or in the fridge for 3-5 days. You can freeze the muffins for up to 1 month, wrapped well. Allow to thaw at room temperature before enjoying.
I look forward to hearing what you think of these Chocolate Chunk Courgette Muffins so please let me know in the comments below. If you do make these muffins, I’d love to see so please tag me. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With courgette choc muffin love x
