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…

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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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

 

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23 Responses to “Coconut Zucchini Muffins”

  1. 1

    Katarina — August 9, 2012 @ 8:58 pm

    Yummy, these look delicious!

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — August 9, 2012 @ 9:34 pm

    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!

    [Reply]

  3. 3

    Paula — August 9, 2012 @ 9:56 pm

    Sounds really interesting!

    [Reply]

  4. 4

    gloria — August 9, 2012 @ 10:01 pm

    Look deliciousPam:)

    [Reply]

  5. 5

    Sues — August 10, 2012 @ 4:39 am

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

    [Reply]

  6. 6

    Kim in MD — August 10, 2012 @ 5:17 am

    That’s one gorgeous muffin! :-)

    [Reply]

  7. 7

    Jenn's Food Journey — August 10, 2012 @ 5:26 am

    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!

    [Reply]

  8. 8

    grace — August 10, 2012 @ 6:52 am

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

    [Reply]

  9. 9

    Mary — August 10, 2012 @ 9:12 am

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

    [Reply]

  10. 10

    Lia — August 10, 2012 @ 9:41 am

    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.

    [Reply]

  11. 11

    Lindsay Herman — August 10, 2012 @ 10:33 am

    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!

    [Reply]

  12. 12

    Peggy Recker — August 10, 2012 @ 3:20 pm

    Those sound yummy.

    [Reply]

  13. 13

    teresa — August 10, 2012 @ 3:27 pm

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

    [Reply]

  14. 14

    Words Of Deliciousness — August 10, 2012 @ 6:25 pm

    A nice yummy way to use zucchini.

    [Reply]

  15. 15

    Angie@Angie's Recipes — August 11, 2012 @ 6:37 am

    These muffins look mouthwatering!

    [Reply]

  16. 16

    Chris — August 11, 2012 @ 8:32 am

    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.

    [Reply]

  17. 17

    melissa@IWasBornToCook — August 11, 2012 @ 9:45 am

    Another great use for zucchini! These look delicious. Love coconut with anything :)

    [Reply]

  18. 18

    Christie — August 11, 2012 @ 12:55 pm

    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!

    [Reply]

    • Pam replied: — August 11th, 2012 @ 1:26 pm

      Christie,

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

      Cheers,
      Pam

      [Reply]

  19. 19

    Joanne — August 12, 2012 @ 6:04 pm

    Those kiddos have good taste! These look awesome!

    [Reply]

  20. 20

    Janine — August 12, 2012 @ 7:02 pm

    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!

    [Reply]

  21. 21

    5 new recipes - and why they caught my eye | Smart Living Blog — August 23, 2012 @ 6:44 am

    [...] Sometimes the simplest photos are the most compelling. For instance, check out the stark, high-contrast photo of this coconut zucchini muffin. Isolated against the black background and glossy white plate, you can’t help but notice the textures and wholesome ingredients of this sweet, simple muffin. (For the Love of Cooking) [...]

  22. 22

    Lara — May 4, 2013 @ 10:46 am

    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.

    [Reply]

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