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Savor delicious zucchini coffee cake muffins with a perfect blend of fall spices, tender zucchini, and optional add-ins for a delightful snack or breakfast treat.

  • Total Time: 33-37 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup chopped nuts (optional)
  • ½ cup chocolate chips (optional)
  • For crumb topping (optional): ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter (cut into small pieces), pinch of cinnamon
  • For glaze (optional): powdered sugar and a little milk

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a muffin tin or line it with muffin liners.
  3. Grate zucchini until you have about 2 cups.
  4. If the grated zucchini is very wet, gently squeeze out excess moisture.
  5. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup sugar, ½ cup brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
  6. In a separate bowl, beat ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
  7. Gently fold the wet ingredients into the dry ingredients just until combined; avoid overmixing.
  8. Stir in the grated zucchini and any optional add-ins such as ½ cup chopped nuts or ½ cup chocolate chips until evenly distributed.
  9. (Optional) Prepare crumb topping by mixing ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon until crumbly; sprinkle over batter in muffin cups.
  10. Fill each muffin cup about three-quarters full with batter.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  12. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  13. (Optional) Whisk powdered sugar with a little milk until pourable and drizzle over cooled muffins for glaze.

Notes

For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend., To reduce oil, replace up to half of the vegetable oil with unsweetened applesauce or mashed banana., Mix dry and wet ingredients separately and fold gently to avoid dense muffins., You can substitute grated zucchini with shredded carrots or grated apple; adjust sweetness accordingly., Store cooled muffins in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months., Thaw frozen muffins at room temperature or warm gently in microwave/toaster before eating., Avoid opening oven door early and overmixing batter to prevent muffins from sinking in the middle.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150 calories per muffin
  • Fat: 7 grams per muffin
  • Carbohydrates: 22 grams per muffin
  • Protein: 2 grams per muffin