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Vegan Cinnamon Streusel Zucchini Mini Loaves

Vegan Cinnamon Streusel Zucchini Mini Loaves

These gluten-free vegan muffins will remind you of a healthier version of the classic coffee cake!

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 loaves
Author Kelly


Wet Ingredients

  • 1/4 cup Cashew Butter
  • 1/4 cup Coconut Oil melted and cooled
  • 1 Flax Egg //alt. use 1 real egg
  • 1 tsp Vanilla Extract
  • 1/4 cup Stevia Blend //alt. coconut sugar
  • 1/2 cup Zucchini shredded, partially drained and packed

Dry Ingredients

  • 1/2 cup Cassava Flour
  • 1/2 cup Gluten-Free Oats
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

Streusel Topping

  • 1 tbsp Coconut Oil
  • 2 tbsp Cassava Flour
  • 2 tbsp Gluten-Free Oats
  • 1/4 tsp Cinnamon
  • 1/4 tsp Monk Fruit Sweetener
  • pinch Salt


  1. Preheat your oven to 350 degree F. Grease 6 mini loaf silicone molds (or a mini load baking pan) and set aside.

  2. In a small bowl, combine the streusel ingredients until crumbly and set aside.

  3. With a handheld or standing mixer, stir the wet ingredients until well combined. About 2 minutes. Once combined, add the shredded and drained zucchini and stir once more.

  4. Add the dry ingredients into the wet mixture and stir until incorporated. About 1 minute. 

  5. Divide the mixture into the 6 mini molds. Top each loaf with 1/6th of the streusel mixture pressing lightly to ensure it sticks.

  6. Bake for 15 minutes or until the center is no longer gooey.