Coconut Zucchini Muffins are a perfect way to start the day! The crumbly streusel topping is the best part!
As an Amazon Associate I earn from qualifying purchases.
Story time (and for those of you who are in the “just give me the recipe” camp please feel free to use the ‘jump to recipe’ button above….but know that you are missing out on juicy details! Anyway….when I was a kid my family vacationed in a little mountain town in Pennsylvania named Eaglesmere. We rented out a large victorian era cottage for a few weeks each summer through the town’s realtor because VRBO didn’t exist in the 80s….or as my kids like to say, the 1900’s. I loved going there! We spent our days on “nature walks” around the lake, swimming in the lake, playing at the beach at the lake, and riding our bikes around the lake. Every night we went to the one and only restaurant in town for grilled cheese with a pickle on the side, served with a scoop of rainbow sherbert, scoops of ice cream the size of our heads, and penny candy for the walk home. I loved it!
One summer we ran into a family friend who was also up there, and she gave us a loaf of her homemade zucchini bread. I remember thinking that it sounded like the grossest thing ever, wondering why you would put vegetables in a dessert bread, and failing to connect that it just might be similar to carrot cake. To my credit I did give it a try, and it was delicious! And now some 30+ years later I’m making my own vegan zucchini bread….er…..muffins!
How do you make Coconut Zucchini Muffins?
Coconut Zucchini Muffins are made similarly to zucchini bread. Grated zucchini is folded into a thick muffin batter. Scoop into a paper lined muffin tray, bake for 20 minutes, and enjoy! I use a box grater for my zucchini, because it’s quick when you are just doing 1 zucchini (about 3/4 of a pound). One time I used my food processor and Jonny thought it was magic!
Infused with Coconut Flavor!
Around the same time I was working on my zucchini muffin recipe I went to a coffee shop for a PTSA meeting, and the only vegan option was a gluten free vegan coconut muffin. I gave it a try and it was really good, and I got a bee in my bonnet about trying to combine the two. I used coconut oil and shredded coconut in both the batter and the streusel topping for extra coconut flavor.
Streusel Topping
These muffins are a variation of my favorite Apple Streusel Muffins. While I changed up the apples for zucchini, I had to keep my favorite part of the muffins….the streusel topping (so yes, the best part of the muffin IS the muffin top!). It’s perfectly crumbly (read: messy) and crispy and adds the perfect contrasting texture to the moist muffins.
David’s Zucchini Muffins
For the longtime readers out there, you may remember that when David was 2 he asked Santa for Zucchini Muffins. We have no idea where that idea came from, as he hadn’t ever had them. But I gave him some cute little shape sorter muffins for his Christmas gift, and made some muffins too! My recipe has evolved over the years, but you can still peek back at the original story and pictures.
More make ahead vegan breakfast recipes you will like!
- Apple Streusel Muffins
- Cherry Chia Pudding
- Vegan Cranberry Orange Muffins
- Chocolate Chip Cookie Overnight Oats
- Eggnog Latte Granola
- Vegan French Toast Casserole
Let’s make Coconut Zucchini Muffins!
Are you ready to make some Coconut Zucchini Muffins? You’re just a half an hour away from this yummy treat! Leave me a note in the comments below and let me know how you like them!
Coconut Zucchini Muffins
Ingredients
For Steusel Topping
- 3 Tablespoons all purpose flour
- 3 Tablespoons brown sugar
- 3 Tablespoons shredded coconut
- 2 Tablespoons coconut oil (room temp, not melted)
For the Muffin Batter
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (melted)
- 1/4 cup applesauce
- 1/4 cup non dairy milk I like oat milk
- 1/2 cup granulated sugar
- 1 1/2 cup of flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 2 cups shredded zucchini (I used an 11 ounce zucchini)
Instructions
- Heat oven to 400*. Grease bottoms of muffin cups or use paper liners.
For the Streusel Topping
- In a small bowl mix dry ingredients well (flour, sugar, coconut). Add the coconut oil (do not use melted coconut oil). Mix like you would a pastry crust, using a fork or two knives to criss cross through the ingredients. As the mixture begins to incorporate, you can use your fingers to mix the streusel topping into a sand like consistency, leaving larger chunks. Set aside.
For the Muffin Batter
- In a small bowl, mix all wet ingredients (oil, apple sauce, milk, and vanilla) and sugar.
- In a separate bowl mix dry ingredients (flour, baking powder, salt, and shredded coconut). Pour wet ingredients in to the dry ingredients and mix well until completely combined.
- Grate the zucchini on a box grater. Place it all in a clean dish towel and twist it up and squeeze out liquid. I can usually squeeze out about 1/2 cup of liquid.
- Add the zucchini to the batter and gently fold it in.
- Divide muffin batter into prepared muffin pan (I use an ice cream scoop). Sprinkle generously with 1/2 Tablespoon streusel topping.
- Bake 20-22 minutes or until golden brown. Remove from pan and allow to cool.
