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Ingredients
Scale
- 1¾ cups (245 g) all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (56.75 g) melted butter
- ½ cup (118.29 ml) coconut oil or any neutral oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups (186 g) finely grated zucchini
- ¼ cup (60 g) buttermilk (room temperature)
Instructions
- Preheat the oven to 350°F (175°C) and prepare muffin tins.
- Mix the crumb topping ingredients and set aside.
- Whisk wet ingredients until combined, then stir in the grated zucchini.
- Combine dry ingredients and gently fold into wet mixture.
- Fill muffin tins and sprinkle crumb topping on each.
- Bake for 20-23 minutes; cool before serving.
Notes
Use freshly grated zucchini for the best moisture.
Squeeze out excess moisture from zucchini if necessary.
Allow muffins to cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg