Courgette, Linseed & Lemon Muffins

A few weeks ago when attending the BBC Good Food Bakes & Cakes Show I watched Cathryn Dresser, a former Bake Off contestant, make these Courgette, Linseed & Lemon Muffins on stage. I was intrigued by the idea of courgette in cake. I thought it was a great way to eat a vegetable without realising it! I’ve altered Cat’s original recipe slightly as I wanted to make these more healthy (she tops hers with buttercream) and more suitable for an ‘on the go’ breakfast or quick snack.

Jump straight to the recipe!

To start, I used a food processor to grate the courgette. The I squeezed the water out of it with my hands and put it in a mixing bowl. I added golden caster sugar, orange zest and lemon zest.

Then I added vegetable oil, eggs and yoghurt. I mixed everything together.

In a separate bowl I measured out golden linseeds (also called flaxseeds), salt, self raising flour and wholemeal self raising flour.

I added the dry ingredients to the wet ingredients and mixed together.

I put the batter into muffin cases in a tray and baked for 25 minutes until golden brown.

I’ve been enjoying these Courgette, Linseed & Lemon Muffins from breakfast and have made a couple more batches since. My boyfriend really loves them too and handing him a couple of these in the morning stops any unhealthy “McBreakfasts”!

Courgette, Linseed & Lemon Muffins

Servings 12


  • 1 Courgette
  • 115 g Golden caster sugar
  • 1 Lemon
  • 1 Orange
  • 2 Eggs
  • 2 tbsp Greek yoghurt
  • 60 ml Vegetable Oil
  • 25 g Golden linseeds
  • 100 g Self raising flour
  • 50 g Wholemeal self raising flour
  • A pinch of Salt


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Use a food processer to grate the courgette. Squeeze the water out of it with your hands then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange

  3. Then add the vegetable oil, eggs and greek yoghurt. Mix everything together
  4. In a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flour
  5. Add the dry ingredients to the wet ingredients and mix together
  6. Divide the batter between the paper cases and bake for 25 minutes until golden brown

  7. Store leftovers in an airtight container, they can also be frozen

You can find more of my Muffin recipes by clicking here!

6 comments / Add your comment below

  1. Ooh this is such a delicious combination of flavours! I like the idea of having them either as a healthy snack or as a sweet treat with the buttercream – so versatile 🙂

  2. Now, I never knew flaxseeds and linseed were the same thing! Never tried courgette in cake Kat, but might remedy that in the new year! These look healthy and tasty 🙂

  3. I am a big fan of baking with courgette. It adds great texture and plenty of moisture (which is always an added bonus gluten free!) The flavours and added linseed here sound delicious! Perfect for breakfast!!!!

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