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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

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

Coconut Zucchini Muffins

 

 

Coconut Zucchini Muffins

 

Yield: 12

Prep Time: 10 min.

Cook Time: 17 min.

Total Time: 27 min.

Ingredients:

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)

Directions:

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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Satisfy My Sweet Tooth

Coconut Zucchini Muffins

Coconut Zucchini Muffins

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12

Ingredients

  • 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

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

  1. 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!

  2. I love these! I still have a little zucchini left from last week’s CSA, so I may need to try 🙂

  3. Kim in MD says:

    That’s one gorgeous muffin! 🙂

  4. 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!

  5. i think you can sprinkle toasted coconut on just about anything and i automatically sit up and take notice. great zuke use!

  6. These sound wonderful, Pam! I love zucchini muffins and with the coconut on top they would be perfect.

  7. 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.

  8. 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!

  9. Peggy Recker says:

    Those sound yummy.

  10. this is such a fun combo, they look just delicious!

  11. 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.

  12. 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

  13. 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!

  14. 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.