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Zucchini crumb muffins cooling on a wire rack. A towel sits below the rack.

Zucchini Crumb Muffins

Made with brown sugar and cinnamon, these zucchini muffins are tender and flavorful. This easy recipe is easy to customize. Use whole wheat flour for a nutty flavor. Or add chocolate chips, nuts, or dried fruit to the batter to make them your favorite.
Course Breakfast
Cuisine American
Keyword muffins, zucchini muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 258 kcal

Ingredients

  • 1 ¾ cups flour (7 ¾ ounces; 220 grams)
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil (3 ½ ounces; 100 grams)
  • 2 large eggs (about 4 ounces; 113 grams out of shell)
  • ½ cup light or dark brown sugar (4 ounces; 113 grams)
  • 1 teaspoon vanilla extract
  • 1 medium zucchini, shredded (about 8 ounces; 226 grams)

Crumb Topping

  • ¼ cup all-purpose flour (1 ¼ ounces 35 grams)
  • ¼ cup oats, instant or quick-cook (¾ ounce; 24 grams)
  • ¼ cup light or dark brown sugar (2 ounces; 56 grams)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Instructions

  1. Preheat oven to 350°F. Grease a 12-count muffin pan with nonstick spray or line with cupcake liners. Grease the top of the pan to keep the muffin tops from sticking.

  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a small bowl. Set aside.
    Dry ingredients for zucchini crumb muffins.
  3. In a large bowl, whisk together the brown sugar, eggs, oil, and vanilla extract. Mix until smooth. Add the shredded zucchini. Mix to combine. Add the flour-mixture. Mix until a batter forms. Stir in nuts, dried fruit, or chocolate if using.
    Adding shredded zucchini to egg, oil, sugar mixture in glass bowl.
  4. Allow batter to rest for five minutes while you prepare the crumb topping.
    Zucchini crumb muffin batter in a glass bowl with yellow spatula.
  5. Stir together the flour, oats, cinnamon, and salt. Add the brown sugar. Break up any lumps with a fork or your fingers. Add melted butter and stir until combined.
    Crumb mixture for zucchini crumb muffins in a glass bowl.

  6. Spoon batter into prepared muffin cups, filling them about ⅔ full. Sprinkle crumb topping, about two teaspoons each, onto each muffin.

    Six zucchini crumb muffins in muffin pan.
  7. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to cool completely.
    Zucchini crumb muffins on a cooling rack.
  9. Cover and store at room temperature for up to three days. To freeze: let muffins cool and place them in a freezer container. Freeze up to two months.