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