Crumble Topped Zucchini Walnut Muffins

READY IN: 30mins
Recipe by Shannon Holmes

Yet another recipe I made with stuff around the house.

Top Review by slowcarr

I am not a big zucchini bread fan. It is usually way to sweet. This was great. I used brown sugar instead of white. This will be a standard go to zucchini recipe in my house.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
  3. Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
  4. In a large bowl, mix together the cereal, shredded zucchini and applesauce.
  5. Set aside for 5 minutes, or until cereal is softened.
  6. Once cereal is soft, add the oil and the vanilla.
  7. Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
  8. Add the flour mixture to the zucchini mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
  9. Stir in chopped walnuts (if using).
  10. Divide the mixture to muffin cups evenly.
  11. Sprinkle the muffins evenly with the topping.
  12. Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
  13. Place on cooling rack, cover with a tea towel for 5 minutes.
  14. After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
  15. Cool completely, place in tupperware lined with a paper towel.
  16. Freeze after 1-2 days, wrapped in plastic wrap.
  17. These would also be good with 1/2 cup cinnamon chips in place of the walnuts.

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