These Zucchini Coffee Cake Muffins are dense, moist and delicious, with a sweet and nutty streusel crumb topping. They’re a great way to add some veggies to your breakfast!
Ok so, which is cuter?
This little muffin?
Or this little muffin?
I choose number two!
The little one has gained many nicknames already. Muffin (Muff, Muffs), Nugget (Nuggety Butt), Punkin (Punky), Pickle (which includes sour and sweet, depending on her mood). Is it really a surprise that they all have something to do with food? Nope.
Does it seem like I post too many muffins on here? I probably do. I debated not posting these since I’ve posted 8 zillion other muffins lately, but they were too yummy to skip.
I’ve been cooking a bit lately but dinners are usually cooked as fast as possible during naps and eaten one-handed. So they don’t quite make it in front of the camera. At least baked goods still look good a few hours later when the Muffin drifts off to dreamland again.
I’ve been making a lot of muffins because they’re so easy to eat. Grabbing a muffin for breakfast only requires one hand. Pouring out cereal and milk requires two hands. Buttering an English muffin requires two hands. Cooking eggs? Forget it. But muffins only require one hand and so lately they are definitely my breakfast of choice.
We have about 8 gajillion zucchini coming out of the garden these days so needless to say there have been a lot of zucchini muffins. I’ve made 3 batches of muffins, made zoodles countless times, grilled some, and made this summer squash gratin 3 times already. It’s hard to keep up! Who needs zucchini?
These muffins are bomb. They are really dense and moist, and the crumble on top is deliciously sweet and nutty. I hate muffin recipes that only use a teensy bit of zucchini. These are not those muffins. They’re packed full of zucchini! It’s what makes them so moist and, of course, healthy too. Veggies for breakfast never hurt anyone.
If you’re overwhelmed with garden zucchini too you’ve got to try these!
- For the crumb topping:
- ¾ cup flour
- ½ cup sugar
- ½ cup roughly chopped pecans
- 6 tbsp coconut oil
- For the muffins:
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 large eggs, at room temperature
- ½ cup coconut oil, at room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 3 cups shredded zucchini
- Preheat over to 350 degrees. Spray 18 cups of muffin tins with nonstick spray and set aside.
- To make the crumb topping, mix flour, sugar and walnuts in a small bowl. Add the coconut oil and use your fingers to mix everything together until a coarse crumb forms. Set aside.
- In a large bowl, mix together flour, baking powder, soda, salt and cinnamon.
- In another bowl, whisk together eggs and oil. Add sugar and brown sugar and whisk until dissolved. Add the zucchini and stir together.
- Add the wet ingredients to the dry and stir until evenly mixed (it may seem too dry at first but it will all come together as you mix).
- Divide batter evenly between 18 muffin cups. Sprinkle crumb topping evenly over the muffins.
- Bake 25-30 minutes, or until crumb is golden and a toothpick inserted into the center of a muffin comes out clean.