Snickerdoodle Crunch Zucchini Muffins

Allie's Plate
by Allie's Plate
12 Muffins
40 min

I have had numerous people tell me that their gardens have produced an over abundance of very large zucchini this year! If this is you, you definitely need to make these snickerdoodle crunch zucchini muffins. My coworker has given me so much extra zucchini the past few weeks, I don’t know what to do with it all! Although I love eating it as a side dish, it is even better to bake with. It adds so much moisture and obviously the hidden veggies is a great bonus. Plus if you peel the zucchini, there is no green specks shown in the muffins which means it’s a great recipe for those picky eaters!

Snickerdoodle Crunch Zucchini Muffins
Recipe details
  • 12  Muffins
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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For the muffins:
  • 1/2 cup vegetable oil 
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour 
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg 
  • 1 cup grated zucchini 
For the streusel:
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/2 stick melted butter 
For the muffins:
Preheat oven to 350° and either grease a muffin tin or line with muffin liners.
In a medium sized bowl, mix together oil, sugars, vanilla, and eggs.
Add in flour, baking soda, cream of tartar, cinnamon, allspice, nutmeg, and zucchini.
Pour into muffin tin.
For the streusel:
In a separate bowl, mix together the ingredients for the streusel and combine until it forms into a crumble.
Add to the top of the muffins and bake for 20-25 minutes or until toothpick comes out clean.