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Zucchini muffins, with like double the streusel. YES!
I dunno about you guys, but I do believe that almost all muffin recipes can be made better by adding a little streusel. The combo of delicious buttery streusel with these moist peachy muffins just really works for me. Meaning I think these muffins are freaking DELISH. A little on the sweet side, but um, when could that ever be a bad thing?!?
And hey, did you see… zucchini is involved, so that totally cancels out all the sugar in my mind…muahahaha.
Question, are you guys sick of peaches?
I am totally in peach mode. For me, the early summer months are all about berries + cherries, and the later summer months are all about peaches + zucchini. It’s no secret that the peaches always seem to be at their best come August, so clearly I needed to do a little baking with them.
In all honesty, this is truly the first summer I’ve truly embraced baking with summer fruits. I know that sounds just so horrible, but as you guys well know, when it comes to baked goods, I’m typically an all chocolate kind of girl. BUT this summer has been different, I’ve been embracing the “sweet” brunch foods.
OKok, so some of my sweet brunch foods really qualify as dessert to most people, but whatever. Mom’s a chocoholic, and to me, fruity things just do not feel dessert like.
Anyway, I’ve really grown to love baking/cooking with fruits. I’m talking pies, scones, grilled peaches, cherry pancakes, peach fritters, peach crisp, etc. It has for sure been a fruity kind of summer!! Pretty soon I’ll be moving on to apples, but for today, it’s all about peaches!
I’d love to say that these peach muffins have some amazing story as to how they came to be, but in all honesty, I really just had a whole bunch of peaches sitting on the counter that needed to be used. Sometimes I can get a little too exited when I see good-looking produce and I buy a little too much…either that or I went to the farm stand hungry, which caused me to buy more than I really needed. UGH. Tell me this happens to you guys too?
So I had several peaches and a fridge full of zucchini, and then well, I just decided it was a muffin kind of day and went for it. At first I wasn’t sure if you guys would think zucchini and peach muffins sounded totally weird, but then I asked all of my family members… repeatedly, and they all agreed zucchini peach muffins are where it’s at!
Decision made.
About forty minutes or so later my kitchen smelled beyond amazing and I had warm muffins sitting on my counter. Let me just say that getting through this photo shoot without picking away at these muffins was brutal. I reasoned with myself at first, but then I declared one of the muffins too ugly to photography. That was that, gone in five seconds flat.
SOOOO GOOD.
I feel like a lot of times you’ll see streusel muffins with a glaze, but these are perfect as it. No added sweetness is needed. Just maybe a cup of coffee or tea and you’ll have breakfast or afternoon snack perfection.
These are amazing straight outta the oven while still warm, but even a couple of days after baking, they still taste delish.
Really though, can you guys think of a better Tuesday treat?!?! I’m thinking that you have all got to make these, like ASAP. Before the peaches are all gone for the season…oh my gosh!
BUT when the peaches are gone ?, you can always swap them for apples. YES. That will be pretty amazing too.
Ok, now I am a little excited for fall… just a little. 🙂
Zucchini Peach Streusel Muffins.
Ingredients
- 1 cup shredded zucchini, about 1 large or 2 small zucchini
- 1 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plain greek yogurt
- 1/2 cup melted coconut oil
- 1/4 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2-3 cups peaches, diced (about 2 total)
Streusel
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.
- Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes.
- 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. Stir in the shredded zucchini. Add the wet ingredients to the dry and mix until just combined. It's ok if there are still some clumps. Stir in the the diced peaches.
- Divide the batter among the prepared muffin cups.
- To make the streusel. In a small bowl, add the flour, brown sugar, cinnamon and butter. Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
PS. That streusel though… it. is. everything. k. bye!
PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!
PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?
Hi Tieghan! I’m just about to make these since I have peaches that must be used- but I have no zucchini in hand. What would you suggest? More peaches? Maybe puree some? Love all of your recipes. Thank you!
Hey Bev,
How about bananas? I think that might work nicely for you! I hope you love this recipe, let me know how it turns out! xT
Does the recipe call for 2-3 cups of peaches as written? Or should it be 2/3 cups peaches? Mine turned out so runny couldn’t eat. Was going back over the recipe and I used 3 cups peaches.
Hi Marian,
Thanks for trying this recipe and sharing your feedback, so sorry to hear the batter was runny. The recipe is 2-3 cups, your peaches may have been extra juicy and 2 cups would have been great. My apologies! xx
Hi can I sub honey or maple syrup for the sugar? If so, what measurements would you recommend. Thank you!
Hi Lorena,
I haven’t tested this, but I would try using 1/2 cup of maple syrup for the brown sugar in the muffin batter. You are going to need to keep the brown sugar for the streusel topping though:) Let me know how this recipe turns out for you! xT
I used zucchini that was in fridge too long , it was soft when I shredded it
Therefore no having to squeeze out water
I used peaches I had canned late September, just let them drain
Added cinnamon, Ginger, Nutmeg,
Turned oven to 375 F for 5 min then down to 350 for 20 min
Absolutely delicious moist 👍❤️
Absolutely delicious,
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
Wanted to like this so much! Followed the directions including making sure the juices from the zucchini were thoroughly squeezed out, but after 40+ minutes in the oven the muffins were about to burn and I had to call it. 🙁 The insides are still runny. Have loved all the other HBH recipes but this one just isn’t a keeper for me.
Back with an update… after the muffins were completely cooled, I couldn’t resist trying again and to my delight it was *very moist inside. Not runny or raw tasting! Hooray. They taste divine but be prepared that you may have to cook for a *very long time! Maybe we had extra juicy peaches!
Oh good! I’m so glad they ended up turning out well for you! xT
Could this be made in a bread pan?
Hey! I haven’t ever tried that, but I think that should work fine! xT
A unique combo that comes out delicious! I doubled the recipe to make a loaf and 12 muffins.
So glad you enjoyed these muffins! xT
These are amazing. I used buttermilk instead of milk and canola oil instead of coconut oil.
The flavour combo of the peach and Zuccini is so unexpected. Fabulous
Another winner for Half Baked Harvest !
Thank you so so much for trying out the recipe! I’m so happy you enjoyed it! xT
Just made these today and they are delicious!
Hi Leslie,
Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT
Hi Tieghan,
If I were to make this into a loaf would you suggest reducing the measurements at all? Or should I leave it the same as the muffins?
Thanks!
Hi Jeannie,
I would keep everything the same, just increase your bake time:) Let me know if you have any other questions! xT
Let me tell you, I’ve never been disappointed by anything made through this website. Everything is so good, especially these muffins. They’re so moist because of the zucchini and I would 100% recommend them!
Hey Hailey,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
This recipe was absolutely amazing!! I cooked it to perfection and eating it warm was the right choice!!
Used canned peaches from my garden & frozen zucchini. Removed a good amount of moisture from the zucchini being frozen and it it turned out great.
Another happy husband and daughter in the house.
Hey Kerri,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
Can I make these into a loaf?
Hey Kristie,
Totally, that will work well for you! I hope you love the recipe! xTieghan
Could you please recommend a substitute for the coconut oil?
Hi Erena,
You can use any neutral oil:) I hope you love this recipe, please let me know if you give it a try! xx
MY GOODNESS, I just made these gluten and dairy free and they’re the best dang muffins I’ve EVER had! Made with some fresh picked peaches and zucchini, subbed oat milk, DF plain yogurt, and 1 to 1 GF flour. Bonus: the whole house loved them and could not tell they had swaps ??
Hey Val,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan