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Finlay and Zoe’s chocolate courgette muffins

These low cost Finlay and Zoe's chocolate zucchini muffins recipe make a healthy anytime snack or lunchbox treat, the kids will want to help you make a batch!

  • Hands-on time: 10 mins
  • Time to make: 25 mins
  • Serving: 24 people (makes 24 mini muffins)
Ratings: 3.8
Ingredients

Ingredients

  • 50g reduced-fat spread
  • 4 tablespoons sugar
  • 1 egg
  • 2 tablespoons cocoa
  • 1 cup flour
  • 1 teaspoon baking powder
  • ¾ cup skim milk
  • ½ cup chocolate chips
  • 1 cup grated courgette
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)
    1. Preheat oven to 180°C. Lightly grease a 24-hole mini muffin tray or place mini-muffin paper cases in tray holes.
    2. Beat spread and sugar together until creamy. Add egg. Beat again.
    3. Add remaining ingredients and gently mix to combine.
    4. Spoon mixture into prepared tray holes or paper cases. Bake until firm and well risen.

    Variations

    When courgettes aren’t in season, use 1 cup grated carrot instead.

    For a plain vege muffin option, leave out cocoa.

    HFG tip

    These muffins are best eaten hot but they are just as good cold.

    Vegetables are sweet!

    Courgettes aren’t the only vegetable that add great texture and taste to sweet treats. Try these Healthy Food Guide recipes!

    Beetroot

    Beetroot cake with orange frosting
    Beetroot chocolate loaf cake

    Carrot

    Carrot and nut cake
    Carrot zinger juice boost
    Carrot and orange cupcakes

    Pumpkin

    Pumpkin muffins… try adding a few sultanas or walnuts to your muffin mixture. YUM!

    And don’t forget our winning cauliflower pizza base recipe, too!

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