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.