Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 2 cups grated zucchini (about 1 large zucchini)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup all-purpose flour (for streusel topping)
- 2 tablespoons granulated sugar (for streusel topping)
- 2 tablespoons brown sugar, packed (for streusel topping)
- 1 teaspoon ground cinnamon (for streusel topping)
- 2 tablespoons cold butter, cubed (for streusel topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it.
- In one bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- Stir in grated zucchini and vanilla extract into the wet mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined. If desired, add nuts.
- For the streusel topping, mix flour, granulated sugar, brown sugar, cinnamon, and cold butter until crumbly.
- Fill each muffin cup two-thirds full with batter and sprinkle the streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg