As one my wonderful new friends here in Luxembourg was throwing a house-warming party, I decided to take my chances and test the oven at the apart hotel I’m staying at. Apparently, the oven was only used once. That was by another guest four years ago and it was a disaster in more was than one, so it has been off-limits ever since. However, the owner was kind enough to let me talk him into allowing me to attempt to use it. With utmost care of course. I must say that the oven and myself got along quite well and as it was cooperative, here comes the result.

What sets these muffins apart is the grated zucchini (courgette), which makes them nicely moist and allows them to keep fresh longer. Not that this particular batch had to wait too long, but good to know. They also freeze well.

Ingredients for 12 muffins:

  • 1 1/2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (courgette)
  • 1/2 cup chocolate chips or chopped up dark chocolate
  • 1/4 cup chopped walnuts


In a bowl, combine flour, sugar, baking soda, cinnamon and salt.

Combine the egg, oil, milk, lemon juice and vanilla; mix well.

Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 180°C (350°F) for 20-25 minutes.

The  entire batch (save the one I left at home for the owner of the apart hotel as agreed) held its own against other foods at the party. They were gone soon enough and received several rather favourable reviews, so I do believe I will be making more of them shortly. I may decide to make them in the miniature muffin models the next time, however, as they’re obviously too large as snacks and we ended up cutting them into pieces.

With thanks to Janet for the original, only slightly adapted recipe.