Chocolate Courgette Muffins

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Recipe photo: Chocolate Courgette MuffinsRecipe photo: Chocolate Courgette MuffinsRecipe photo: Chocolate Courgette MuffinsRecipe photo: Chocolate Courgette Muffins
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.

Ingredients 
Serves: 24 

  • 3 eggs
  • 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

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

  1. Preheat oven to 180 C / Gas 4. Lightly grease or line two 12 cup muffin tins with paper cases.
  2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, courgette and stir well.
  3. Stir in the flour, bicarb, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  4. 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.

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