Coconut Zucchini Muffins
 I saw this recipe for coconut zucchini muffins on Satisfy My Sweet Tooth and knew it would be the perfect way to use up some of the zucchini I had on hand. My kids had friends over for a play date, and they all devoured the muffins and unanimously agreed they were blog-worthy.
Coconut Zucchini Muffins
Ingredients:
- 2 cups of flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp dried ginger
- 2Â eggs
- ½ cup of oil
- ⅓ cup of honey
- ⅓ cup of brown sugar
- 1 cup of zucchini, finely shredded
- ¾ cup of shredded coconut, divided
How to Make Coconut Zucchini Muffins
Preheat the oven to 350 degrees. Â Coat a muffin tin with cooking spray.
Combine the white flour, salt, baking soda, baking powder, and ginger.
Beat the eggs, oil, honey, and sugar with a hand mixer until smooth and creamy.
Add the flour mixture to the egg mixture and gently mix until well combined.
Add the shredded zucchini and ½ cup of the coconut, then mix well.
Spoon equal amounts into the prepared muffin tin.
Sprinkle the remaining ¼ cup of coconut evenly over each muffin.
Place into the oven and bake for 17-19 minutes or until a tester inserted into the center comes out clean.
Remove from the oven and let them cool for a few minutes before transferring them to a wire cooling rack to finish cooling.
Serve smothered in butter. Â Enjoy.
Ingredients
- 2 cups of flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp dried ginger
- 2 eggs
- ½ cup of oil
- ½ cup of honey
- ½ cup of brown sugar
- 1 cup of zucchini finely shredded
- ¾ cup of shredded coconut divided
Instructions
- Preheat the oven to 350 degrees. Â Coat a muffin tin with cooking spray.
- Combine the white flour, salt, baking soda, baking powder, and ginger.Â
- Beat the eggs, oil, honey, and sugar with a hand mixer until smooth and creamy.
- Add the flour mixture to the egg mixture and gently mix until well combined.
- Add the shredded zucchini and ½ cup of the coconut, then mix well.
- Spoon equal amounts into the prepared muffin tin.
- Sprinkle the remaining ¼ cup of coconut evenly over each muffin.
- Place into the oven and bake for 17-19 minutes or until a tester inserted into the center comes out clean.
- Remove from the oven and let them cool for a few minutes before transferring them to a wire cooling rack to finish cooling.
- Serve smothered in butter. Â Enjoy.
Yummy, these look delicious!
I’m loving all these zucchini recipes in the food blogosphere! And these muffins are particularly amazing! I’ll have to make some over the weekend – I have 2 very questionable zucchinis in my fridge!
Sounds really interesting!
Look deliciousPam:)
I love these! I still have a little zucchini left from last week’s CSA, so I may need to try 🙂
That’s one gorgeous muffin! 🙂
Growing up, there was always a lot of zucchini on hand, so my mom would make a lot of cakes and muffins with them. Love the moisture it brings. These look wonderful… I could go for one right now!
i think you can sprinkle toasted coconut on just about anything and i automatically sit up and take notice. great zuke use!
These sound wonderful, Pam! I love zucchini muffins and with the coconut on top they would be perfect.
Hi Pam,
Fantastic suggestion. I love zucchini in sweet muffins and I absolutely love coconut!
Cheers, thanks for sharing and hope you have a fantastic weekend.
Lia.
I’ve never thought about combining zucchini and coconut, but it definitely looks and sounds delicious. I always have zucchini in my fridge during the summer. Now I just need some coconut and I’m good to go. Can’t wait!
Those sound yummy.
this is such a fun combo, they look just delicious!
A nice yummy way to use zucchini.
These muffins look mouthwatering!
That just sounds weird. Coconut and zucchini don’t immediately come to mind as a pairing but if your kids scarfed it down like that, they must be good.
Another great use for zucchini! These look delicious. Love coconut with anything 🙂
Hi Pam. These look great! I’m actually making them right now but I just noticed the ingredients calls for ginger but in the instructions it states nutmeg. I put the ginger in before I saw it…but I’m sure they’ll be good regardless!
Christie,
Thanks for letting me know… ginger is the correct ingredient. I will fix it now. Thanks again!
Cheers,
Pam
Those kiddos have good taste! These look awesome!
I made these yesterday and they are amazing! I threw in some walnuts for a little crunch but, other than than, followed the recipe. This is a great way to use up some of the zucchini from the garden!
Making these for the second time! I made them once last summer. YUM! I used flax eggs so they’d be vegan. Last time, I used honey, but today I used a combo of agave and maple syrup (what I had on hand) and the 5 of the tiniest mini courgettes. The batter is delicious! I’m sure the muffins will be, too. I’m using 6 “jumbo Texas” silicone muffin cups. Can’t wait.
Thanks for sharing the recipe.