If you have ever wondered what to do with that mountain of courgettes taking over your garden, or spotted a bargain glut at the farmers' market, these muffins are your answer. Moist, lightly spiced, and studded with chocolate chips, they are genuinely one of the best ways to bake with courgette. Even the fussiest children devour them without realising there is a vegetable hidden inside.
I have been making these courgette muffins for years, tweaking the recipe each summer until it reached this version, and it is, hands down, the one I come back to every single time. The secret weapon? A splash of vomFASS Wild Mango Balsamic Star, which adds a subtle tropical sweetness that lifts the whole batch from good to truly memorable.
Why Courgette Works So Brilliantly in Baking
Courgette (or zucchini, as our friends across the pond call it) is roughly 95% water. That sounds like a problem, but it is actually baking gold. As the muffins cook, the courgette releases moisture slowly, creating an incredibly soft, tender crumb that stays fresh far longer than a standard sponge. You will notice the difference on day two and three. These muffins refuse to dry out.
Beyond moisture, courgette is almost flavour-neutral. It does not compete with cinnamon, chocolate, or vanilla the way carrot or banana might. That makes it the perfect stealth vegetable: all the nutritional benefit, none of the green-vegetable taste that puts children (and some adults) off their food.
Nutritionally, courgettes bring potassium, vitamin C, B vitamins, and fibre to the party. According to the British Nutrition Foundation, most adults should aim for at least five portions of fruit and vegetables daily, and sneaking courgette into baking is a genuinely painless way to get closer to that target. A single medium courgette contains roughly 33 calories, so adding three cups of grated courgette to a batch of 12 muffins contributes barely any extra calories while improving the texture significantly. It is one of the rare ingredients that makes baking both healthier and better-tasting at the same time.
Olive Oil vs Butter in Muffins, And Why We Use Both
Traditional muffin recipes call for melted butter, which provides richness and that familiar buttery flavour. But here is something most baking books will not tell you: swapping some or all of the butter for a quality extra virgin olive oil produces a noticeably moister muffin with a longer shelf life.
Olive oil is liquid at room temperature, which means the crumb stays soft even after the muffins cool completely. Butter, by contrast, solidifies as it cools, which can make day-old muffins feel a touch dense. For these courgette muffins, I use melted butter in the base recipe for flavour, but if you want to experiment, try replacing half the butter with our Agora Extra Virgin Olive Oil. The result is lighter, slightly more fragrant, and keeps beautifully in a lunchbox for up to four days.
For a completely dairy-free version, swap the full amount of butter for olive oil at a 1:1 ratio. The Lemon Extra Virgin Olive Oil works particularly well if you want a citrus note in place of the tropical mango balsamic variation. You can explore even more options in our Pumpkin Olive Oil Cake recipe, which uses the same substitution principle.
The Recipe: Best-Ever Courgette Muffins
Ingredients
- 3 cups grated courgette (about 2 medium courgettes)
- 2 large eggs, at room temperature
- 190g (1 ⅓ cups) caster sugar
- 1 tsp vanilla extract
- 170g (¾ cup) unsalted butter, melted and cooled slightly
- 345g (2 ¾ cups) plain flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ⅓ tsp fine salt
- 175g (1 cup) chocolate chips
- 2 tbsp vomFASS Wild Mango Balsamic Star
- 100g (1 cup) walnuts, roughly chopped (optional)
Method
- Prepare the courgette. Grate the courgettes on the large holes of a box grater. Place the grated courgette into a clean tea towel and squeeze firmly over the sink to remove excess moisture. You want to remove roughly 2-3 tablespoons of liquid, do not wring it bone-dry, as some moisture is what keeps these muffins soft.
- Preheat your oven to 180°C (160°C fan / Gas Mark 4 / 350°F). Line a 12-hole muffin tin with paper cases.
- Mix the wet ingredients. In a large bowl, whisk the eggs, sugar, and vanilla extract until pale and slightly thickened, about 2 minutes. Stir in the melted butter and Wild Mango Balsamic Star until smooth.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, and cinnamon.
- Bring it together. Tip the dry ingredients into the wet mixture and fold gently with a spatula until just combined. You should still see a few streaks of flour. Fold in the squeezed courgette, chocolate chips, and walnuts (if using). Do not overmix; a lumpy batter is your friend here.
- Fill and bake. Divide the batter evenly among the muffin cases, filling each almost to the top. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean and the tops are golden brown.
- Cool. Leave in the tin for 5 minutes, then transfer to a wire rack. Resist the urge to eat one immediately. They are extremely hot inside.
Makes: 12 large muffins | Prep time: 15 minutes | Bake time: 25-30 minutes
Technique Tips That Make the Difference
Squeezing the Courgette
This is the single most important step. Skip it and you will end up with soggy, dense muffins that sink in the middle. The tea-towel method works best: pile the grated courgette into the centre, gather the edges, and twist over the sink. You will be surprised how much liquid comes out. That said, do not squeeze until every last drop is gone, a little residual moisture is what gives these muffins their famous soft crumb.
Do Not Overmix the Batter
Overmixing develops gluten, which turns muffins tough and rubbery. Fold the dry ingredients into the wet until they are just barely combined. A few floury streaks are perfectly fine. They disappear in the oven. Think of it as a gentle introduction, not a vigorous workout.
Room-Temperature Eggs
Cold eggs straight from the fridge can cause melted butter to seize into small lumps. Take your eggs out 20 minutes before you start, or place them in a bowl of warm water for 5 minutes if you have forgotten.
Sweet vs Savoury Variations
Sweet Variations
- Lemon & Blueberry: Replace the chocolate chips with fresh blueberries and add the zest of one lemon. Use Lemon Extra Virgin Olive Oil in place of half the butter for a bright, summery flavour.
- Double Chocolate: Swap 40g of the flour for cocoa powder and keep the chocolate chips. Rich, fudgy, and utterly indulgent.
- Apple & Cinnamon: Add one grated apple alongside the courgette and increase the cinnamon to 1½ teaspoons. Finish with a sprinkle of demerara sugar before baking.
Savoury Variations
- Cheese & Herb: Remove the sugar, chocolate chips, and vanilla. Add 100g grated mature Cheddar, 2 tablespoons chopped fresh chives, and ½ teaspoon smoked paprika.
- Sun-Dried Tomato & Feta: Replace the sweet ingredients with 80g crumbled feta, 50g chopped sun-dried tomatoes, and a generous drizzle of Agora Extra Virgin Olive Oil.
- Pesto Swirl: Stir 2 tablespoons of basil pesto through the batter just before filling the cases, creating a marbled effect.
Using vomFASS Oils and Vinegars in Your Baking
The Wild Mango Balsamic Star in this recipe is not just a gimmick, balsamic vinegar reacts with bicarbonate of soda to create extra lift, much like adding buttermilk to a recipe. The mango flavour brings a gentle tropical sweetness that pairs beautifully with cinnamon and chocolate. You can browse the full range of Balsamic Stars to find your favourite: the Fig Balsamic Star works wonderfully in autumn baking, and the Raspberry Balsamic Star is gorgeous with the blueberry variation above.
Our extra virgin olive oils are equally at home in sweet baking as they are in salad dressings. The key is choosing the right flavour profile. A mild, fruity oil like the Agora lets the other ingredients shine, while flavoured oils like the Lemon add a distinct character. If you enjoy baking with quality ingredients, our fruit spreads also make excellent fillings, try piping a teaspoon of apricot or cherry spread into the centre of each muffin before baking for a jammy surprise.
Perfect for Lunchboxes, Picnics, and Breakfast
These courgette muffins are genuinely one of the most versatile bakes I know. They travel brilliantly, sturdy enough to survive a school bag, flavourful enough for a picnic hamper, and substantial enough to serve as a grab-and-go breakfast with a cup of tea. I often make a double batch on Sunday afternoon and portion them out for the week ahead.
For lunchboxes, wrap each muffin individually in beeswax wrap or pop them into silicone cases. They hold their shape well and do not crumble when handled by small (or clumsy adult) hands. Pair them with a Berry Smoothie Bowl for a balanced breakfast, or pack alongside a flask of soup for a complete packed lunch.
How to Freeze Courgette Muffins
These muffins freeze exceptionally well, which is handy when the courgette harvest is overwhelming.
- Cool completely before freezing, any residual warmth creates ice crystals and soggy patches.
- Wrap individually in cling film or place in a freezer bag with the air pressed out. Separated muffins are easier to defrost one at a time.
- Freeze for up to 3 months. Label the bag with the date and variety.
- Defrost at room temperature for 1-2 hours, or microwave for 20-30 seconds on medium power. For a freshly-baked taste, pop the defrosted muffin into a 150°C oven for 5 minutes.
Getting Children Involved (And Eating Their Vegetables)
Baking with children is messy, chaotic, and completely worth it. Courgette muffins are an ideal recipe to make together because the steps are simple, there is grating to keep small hands busy, and the result tastes like a treat, not health food.
Let younger children help with grating (using the large holes with close supervision), cracking eggs, and stirring in the chocolate chips. The NHS Healthier Families programme recommends involving children in food preparation as a proven strategy for encouraging healthier eating habits. Older children can measure ingredients and manage the folding technique. The best part? When they have watched the courgette go into the bowl, they are far more likely to eat the finished muffin without complaint. It is a sneaky parenting win disguised as a rainy-afternoon activity.
You can also use these muffins as a gateway to other vegetable-based baking. Once children accept courgette muffins, try our Pumpkin Olive Oil Cake or Butternut Squash Soup - building confidence with vegetables one recipe at a time.
Seasonal Courgette Glut: What to Do With Too Many
Every summer, British gardeners face the same delightful problem: too many courgettes. The Royal Horticultural Society notes that a single courgette plant can produce 20 or more fruits in a good season, which explains the annual August scramble to use them up. They grow from golf-ball size to marrow seemingly overnight, and by August you are leaving them on neighbours' doorsteps under cover of darkness.
These muffins are one of the best solutions because they use three full cups of grated courgette per batch. That is roughly two medium courgettes gone in one bake. Make multiple batches and freeze them (see freezing instructions above), and you can enjoy summer courgette muffins well into November.
Other courgette recipes worth trying during the glut include our Balsamic Corn with Garlic & Parmesan (courgette makes a brilliant addition grilled alongside the corn) and One Pot Pasta with diced courgette stirred through.
Frequently Asked Questions
Do I need to peel the courgette before grating?
No. The skin is thin, nutritious, and practically disappears once baked. Peeling is unnecessary extra work that removes valuable fibre and vitamins. Simply wash the courgette, trim the ends, and grate directly, skin and all.
Can I make these muffins without eggs for a vegan version?
Yes. Replace each egg with one "flax egg" (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). Also swap the butter for extra virgin olive oil at a 1:1 ratio. The texture will be slightly denser but still delicious.
How long do courgette muffins last at room temperature?
Stored in an airtight container, these muffins stay fresh for 3-4 days at room temperature. They actually taste better on day two once the flavours have had time to meld. In the fridge, they last up to a week, and frozen they keep for 3 months.
Can I use a courgette that has grown too large?
Oversized courgettes work fine, but they tend to be waterier and have larger seeds. Scoop out the seedy centre before grating, and squeeze the flesh extra thoroughly in the tea towel. The flavour will be milder, but the muffins will still turn out well.
What can I use instead of Wild Mango Balsamic Star?
Any fruity balsamic vinegar will work, the Fig Balsamic Star and Raspberry Balsamic Star are both excellent alternatives. In a pinch, 1 tablespoon of regular balsamic vinegar plus 1 tablespoon of honey will give a similar sweet-tangy effect, though you will miss the mango complexity.
