This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!
1cupshredded zucchini (about 1 medium zucchini)
1 2/3cup all-purpose flour (210 grams)
2teaspoons baking powder
1/4teaspoon fine sea salt
1/2cupplain Greek yogurt (123 grams), room temperature
1/2cup coconut oil, melted (110 grams) *
1/4cupmilk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2cup brown sugar
1/4cup coconut sugar (50 grams) **
*You can also use canola, vegetable or baking olive oil
**You can also use granulated sugar
1cup all purpose flour (120 grams)
1/4cup brown sugar (50 grams)
6tablespoons coldbutter, grated (85 grams)
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!