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…
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.
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.
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
- ⅓ cup of honey
- ⅓ 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.
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.