Recipe zucchini muffins; These chocolate chip zucchini muffins are full of spices and topped with a walnut streusel.
Lately, every time I go to my parent’s house, my dad asks me, “How many zucchini do you want?”
Dad loves to garden, and has grown zucchini and crookneck squash every year for as long as I can remember, barring a couple years when he lived in one state and worked in another. I absolutely love zucchini, and have been known to eat just that for lunch on occasion.
But, you can’t have sauteed zucchini for lunch every day, and Dad sent me home with 3 of them this time, so it was time to get baking.
As much as I love chocolate, and wanted badly to make a chocolate zucchini bread or muffin, I’ve been trying to push myself into other flavors. That, and the steady stream of rain which has made it feel like autumn, have convinced me to make something spiced.
It turns out, a spiced zucchini muffin with walnut crumb topping was exactly perfect for today. And a couple muffins can be just as good a lunch as a plate full of sauteed squash, right?
When I made this crumb topping, I totally copied Naomi at Bakers Royale. This walnut streusel reached out and grabbed me, and seriously would not let go. Other than the minor detail of my using raw walnuts rather than candied, this crumb is all hers.
Some ideas are just too good to mess with, says I.
I should probably confess that I didn’t abandon my desire for chocolate entirely. I threw a few chocolate chips in these muffins. It was enough to remind me of the beautiful flavor of chocolate, without detracting from the spice.
It would be totally appropriate to throw in some chopped walnuts, too, although I didn’t. Maybe next time.
I going to need to make these a couple more times, before Dad gives me any more zucchini!
Maybe I’ll make chocolate zucchini bread next time!
Want more? Check these zucchini recipes!
- ½ cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ⅔ cup quick oats
- about 2 cups shredded zucchini
- 1½ cups flour
- ½ cup chocolate chips
- ½ cup finely chopped walnuts
- ½ cup flour
- ⅓ cup brown sugar
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- Combine oil and sugar. Add eggs and mix well.
- Add salt, soda, baking powder, cinnamon, nutmeg, and cloves, and mix well. Add zucchini and oats and mix.
- Add flour, and mix until combined. Fold in chocolate chips. (Batter will be runny.)
- For crumb topping, place all ingredients in a small bowl, and use a fork to mix until crumbly.
- Line muffin pan with cupcake liners. Fill cups ¾ full with muffin batter. Sprinkle a generous amount of crumb topping on each muffin. Bake at 350F for 18-20 minutes.