Zucchini Muffins with Sugar Crumb Topping are a great way to use up that abundance of zucchini that’s the bane of home gardeners (and their neighbors) each summer.
Although I always promise my husband I won’t plant so many each year, the truth is I love zucchini, so I find it hard to limit the number of plants. Lucky for me, he loves these muffins so it all works out well, right?
Now, initially, this was my recipe for apple muffins and thanks to the crumb topping they tasted like tiny little apple cakes. Then I tried them with blueberries, which turned out equally well. Last year, I made them with both blueberry and zucchini in the mix, which was nice since my son (who hates zucchini) gobbled them up without complaint.
And, to be honest, making them with both blueberries and zucchini was my plan when I whipped these up last weekend. But there was a good movie on the kitchen TV, so I forgot to stir in the blueberries and didn’t notice until they were about to go in the oven.
Since I’d already sprinkled on the crumb topping, it was too late to fix my mistake. The first bite convinced me I’d made a beautiful error, and now I make straight zucchini muffins with sugar crumb topping just as often as the other variations.
I bet they’d be delicious with cranberries, too, though I haven’t tried it yet. Perhaps I’ll give that a try when it’s closer to Christmas: the red berries and green zucchini would be festive!
It seems like every time I share a recipe I get a dozen emails asking if this or that ingredient can be replaced with something else. Listen, I get it: no one wants to try a recipe dozens of times testing out different ingredients to see if they work — unless they’re a food blogger.
So, while I’ve written a long, detailed list of how to substitute cooking ingredients, here’s the info on the substitutions I’ve tested myself with this recipe:
Sugar: I’ve made this with half coconut sugar and half Truvia and with half white sugar and half Truvia. Both worked, though the Truvia has a slightly noticeable aftertaste.
Oil: I’ve made this with vegetable oil instead of coconut and with half applesauce and half oil (vegetable or coconut). All three worked beautifully.
Flour: I’ve made this with straight all-purpose flour and with half AP and half whole wheat. Both worked wonderfully, and there was no noticeable difference. I tried it with only whole wheat, and they were tougher and denser. I did not like that.
Margarine: Just. Don’t.
I won’t be testing any other variations. We love these Zucchini Muffins with Sugar Crumb Topping made according to the recipe below. If you try swapping ingredients, let me know what you did and how it turned out!
Zucchini Muffins With Sugar Crumb Topping
For the muffins
- 2 cups zucchini grated (about 3 small)
- 3 eggs
- 2 cups sugar
- 1 cup coconut oil melted
- 2 tsp. vanilla extract
- 1 tsp. lemon zest finely grated
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
For sugar crumb topping
- ⅓ cup all-purpose flour
- ⅓ cup sugar
- ¼ cup butter softened
- Preheat oven to 350°F / 177° C. Grease two muffin pans.
- In the bowl of your mixer, combine wet ingredients (eggs, zucchini, sugar, oil, vanilla extract and lemon zest).
- In a separate bowl, combine the dry ingredients (flour, cinnamon, salt, baking powder and soda).
- Stir the dry ingredients into the wet mixture in three additions until fully combined. Use a ¼ measuring cup, scoop the batter into the wells of your muffin pans.
- In a small bowl, make crumb topping by working ingredients together with your fingertips or a fork until they're well-combined. Sprinkle the crumb topping evenly over the muffin batter.
- Bake 20-25 minutes until lightly golden brown. Let cool in the pan for 5 minutes before transferring the muffins to a baking rack to finish cooling.
Replacing half of the all-purpose flour with whole wheat flour.
Replacing half of the coconut oil with applesauce.