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+ servings

Coconut Zucchini Muffins

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Servings: 12


  • 1 cup of flour
  • 1 cup of whole wheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp dried ginger
  • 2 eggs
  • 1/2 cup of oil
  • 1/3 cup of honey
  • 1/3 cup of brown sugar
  • 1 cup of zucchini finely shredded
  • 3/4 cup of shredded coconut divided


  • 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 on a rack to finish cooling. Serve smothered in butter. Enjoy.