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Coconut Zucchini Muffins

Coconut Zucchini Muffins

 I saw this recipe on Satisfy My Sweet Tooth and knew it would be the perfect way to use up some of the zucchini I had on hand.  I loved that this recipe used some honey instead of all sugar and I also loved that it used some whole wheat flour instead of all white flour. My kids had friends over for a play date and they all gobbled the muffins right up and unanimously agreed the muffins were blog-worthy.   I know what my kids will be wanting for breakfast tomorrow…

Coconut Zucchini Muffins

How to Make Coconut Zucchini Muffins

Preheat the oven to 350 degrees.  Coat a muffin tin with cooking spray.

Combine the flours, salt, baking soda, baking powder, and ginger together in a bowl; mix well.

Beat the eggs, oil, honey, and sugar together with a mixer until it is smooth and creamy.  Add the flour mixture to the egg mixture and gently mix until well combined.  Add the shredded zucchini and 1/2 cup of the coconut then mix well.

Spoon equal amounts into the prepared muffin tin.  Sprinkle the remaining 1/4 cup of the coconut evenly on top of each muffin.

Coconut Zucchini Muffins

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 the muffins sit in the tin for a few minutes then remove them and place them on a rack to finish cooling.  Serve smothered in butter.  Enjoy.

Coconut Zucchini Muffins

 

 

Coconut Zucchini Muffins

Coconut Zucchini Muffins

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 cup of flour
  • 1 cup of whole wheat flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp dried ginger
  • 2 eggs
  • ½ cup of oil
  • cup of honey
  • cup of brown sugar
  • 1 cup of zucchini finely shredded
  • ¾ cup of shredded coconut divided

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
  • Combine the flours, salt, baking soda, baking powder, and ginger together in a bowl; mix well.
  • Beat the eggs, oil, honey, and sugar together with a mixer until it is smooth and creamy. Add the flour mixture to the egg mixture and gently mix until well combined. Add the shredded zucchini and 1/2 cup of the coconut then mix well.
  • Spoon equal amounts into the prepared muffin tin. Sprinkle the remaining 1/4 cup of the coconut evenly on top of 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 the muffins sit in the tin for a few minutes then remove them and place them on a rack to finish cooling. Serve smothered in butter. Enjoy.
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23 Comments

  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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!

    1. Christie,

      Thanks for letting me know… ginger is the correct ingredient. I will fix it now. Thanks again!

      Cheers,
      Pam

  6. 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!

  7. 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.