Zucchini Bread/Muffins with Cheerios Crumb Toppings

I love muffins, I mean I LOVE muffins.  I can eat them every day.   Unfortunately, they don’t really like me - especially my waistline.   With this recipe, by incorporating healthful ingredients like zucchini, nuts and Cheerios, and by using less sugar and oil, I get the best of both worlds - eat the muffin and not have to worry about my figure.

Make 12 muffins.

Wet Ingredients:
3 eggs
3/4 cup granulated sugar
3/4 cup vegetable oil
3 teaspoon vanilla extract

Dry Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Flavoring Ingredients:
½ cup chopped pecans
½ cup chocolate chips
½ cup golden raisins
3 cups grated zucchini (about 3 small zucchinis)

Crumb Topping:
½ cup chopped Multi-Grain Cheerios


  1. Preheat oven to 375 degrees.  Line the muffin tins with cupcake paper.
  2. Beat all the wet ingredients together in a large mixing bowl, until creamy.
  3. In a medium size mixing bowl, combine all the dry ingredients together.
  4. Gradually beat the dry ingredients into the wet ingredient mixture. Mix until the wet and dry ingredients are combined.
  5. Add the flavoring ingredients into the creamy mixture and stir until evenly combined.
  6. Pour batter into muffin tins (fill ½ to ¾ of the way).  Sprinkle crumb topping on top of the batter.
  7. Bake for about 30-45 minutes (when the top is cracked and golden), or until the tester (wooden BBQ skewer) inserted in the middle comes out clean. 

Variation: For zucchini bread, use 2 loaf pans instead of the muffin tins.

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