Zucchini Crumb Muffins

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In my never ending attempt to create things with zucchini I decided to try Zucchini Crumb Muffins.  I still have quite a bit of frozen shredded zucchini from last years garden.  I thought instead of making a zucchini cake I would try a muffin.  Then I thought a streusel like topping might be a good idea as well.

Knowing approximately nothing about making muffins I set out to wing it.  My plan was to pare down my cake recipe and bake the batter in muffin pans with topping.

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I start with the dry ingredients.  1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt.  I mixed that together good – breaking up all the clumps of brown sugar.  Then onto wet ingredients.

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In a separate bowl I whisked together 2 eggs, 1 cup vegetable oil, 1 teaspoon vanilla.

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The wet go into the dry and stir to combine.  Then I added 1.5 cups shredded zucchini.  Mine was actually a mix of shredded zucchini, zephyr squash, and crookneck squash.  It was an end of the year mix of all the summer squash together.

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In a small bowl I mixed 2 tablespoons softened butter with 1/2 cup flour, and 1/4 cup brown sugar.  I mixed until it resembled crumbs,  This will go on top of the muffins.

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With the accuracy of a near sited drunkard I spooned batter into well greased muffin cups and topped with crumb mixture.  I was aiming to make 12 large muffins but as I was unable to locate pans I ended up making 18 medium sized ones.

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I baked in a 350 degree oven for 30 minutes. Then removed them and allowed to cool completely in pans.

They turned out great – next time I would probably use muffin liners as I did have some issues with some sticking despite my greased pans.  They were a big hit with maniacs so I chalk that up to win!

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Zucchini Crumb Muffins
Recipe Type: Muffins
Author: Blogging with Apples
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 12-18
  • Crumb Topping:
  • 2 tablespoons butter softened
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • Muffins:
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 1/2 cups zucchini shredded
  1. Preheat oven to 350 degrees and grease or line muffin pan.
  2. In a small bowl combine butter, 1/2 cup flour, 1/4 cup brown sugar and mix until it resembles crumbs. Set aside.
  3. In a large mixing bowl combine 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  4. In another bowl whisk together eggs, oil, and vanilla.
  5. Pour wet ingredients into large mixing bowl with dry ingredient ans stir to combine.
  6. Add shredded zucchini to batter and mix to combine.
  7. Spoon batter into muffin cups and top with crumb mixture.
  8. Bake 25-30 minutes until done.
  9. Remove and allow to cool before enjoying!




Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.