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Zucchini Muffin Tops

Zucchini Muffin Tops

Are muffin tops a thing anymore? I remember when they had their day in the mid 2000s but they aren’t something you I see often anymore. I used to get them from Atlanta Bread Company on the way to my summer job in high school. But they seem to have all disappeared.

But for home bakers without a lot of time on their hands, muffin tops are ideal! They take a fraction of the time that a quick bread loaf would normally take to bake and they are already portioned out so you can just pop them in a bag or container and freeze them. And you can mix up the toppings if you want. I’m bringing muffin tops back. I see absolutely no downside to them. Are you with me?

 Pre- Squeeze Zucchini Pre- Squeeze Zucchini

 Post Squeeze Zucchini Post Squeeze Zucchini

Since its the end of summer, zucchini is in full bloom making them cheap in the grocery store and abundant in home gardens. Except for my home garden because squirrels ate all of the blossoms as soon as they turned yellow.

The key here is to squeeze some of the moisture out of the grated zucchini in a dish towel to avoid batter that is too wet for muffin tops. You could probably do this with paper towels but I really recommend a clean dish cloth because it don’t rip apart on you.

Once the batter is mixed and portioned, I added different toppings to the tops so everyone was happy but if everyone in your house likes the same toppings, feel free to a 1 cup of your desired mix in into the batter. I just thought it was fun to customize them. But if you are going to addd toppings, press them into the batter lightly so they will stick.

These muffin tops come out incredibly soft and moist with a nice tiny of cinnamon flavor to warm them up. They are perfectly sweet and would be great for breakfast or as an afternoon treat.

Zucchini Muffin Tops

Prep Time 20 mins
Cook Time 20 mins
Course Breakfast
Servings 12 Muffin Tops


  • 1 1/2 Cups All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp Cinnamon
  • 1/3 Cup Canola Oil
  • 3/4 Cup Sugar
  • 1 tsp Molasses
  • 2 tsp Vanilla
  • 2 Tbsp Ground Flax
  • 4 Tbsp Water
  • 1/2 Cup Unsweetened Applesauce
  • 2 Small Zucchini, grated on the large side of a box grater 2 Cups grated PRE squeezing
  • Desired toppings: flaked or shredded coconut seeds or nuts, chocolate chips or cacao nibs- whatever you like!


  • Preheat oven to 350* F and line a baking sheet with parchment.
  • In a small bowl, combine flax, water and vanilla. Stir to combine and set aside.
  • Place grated zucchini into a clean dish bowl and squeeze some of the liquid out. Set aside.
  • In a large bowl, combine sugar, molasses, canola oil, applesauce with a whisk. Add flax mixture and whisk to combine.
  • Place a sifter on top of the bowl with the wet ingredients in it and add flour, salt, baking powder and baking soda. Sift the dry ingredients into the wet ingredients.
  • Using a rubber spatula, fold the batter a couple of times and then add the zucchini. Fold the zucchini in to the batter just until combined and no more flour streaks remain.
  • Spray a 1/4 cup measuring cup with non stick spray and scoop 1/4 cup portions of batter onto a parchment lined baking sheet. Take care to try to make the portions of batter as circular as possible, so they come out circular. Add a few chocolate chips or walnuts or other desired topping to the tops, and gently press them into the batter.
  • Bake in a 350* oven for 18-20 minutes, turning the trays half way through baking.
  • Cool slightly and serve immediately or cool completely and freeze.

Let me know how this recipe worked for you and if there is anything else you’d like to see me make!

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