This post may contain affiliate links. Please read our disclosure policy.

Zucchini and I have a complicated relationship. Coconut Zucchini Muffins are my coping mechanism.

Zucchini Coconut Muffins with glaze and toasted coconut on a wire cooling rack

With zucchini, July is all romance. It’s been ages since we’ve been together, we can’t get enough of each other (I bake 100 loaves of Zucchini Banana Bread), and sappy violin music follows us everywhere we go.

I’m in summer produce heaven.

By August, zucchini gets clingy. It moves from occupying a small corner of my crisper to sprawling lawlessly all over the bottom shelf of my refrigerator and out onto the counter.

What was once a good thing (the occasional bowl of Zucchini Pasta) deteriorates into total squash mutiny, and I find myself struggling to find creative ways (e.g. these Stuffed Zucchini) to deplete my supply.

Zucchini Coconut Muffins made with coconut oil and whole wheat flour on a wire cooling rack

5 Star Review

“A really yummy not-too-sweet breakfast muffin!”

— Tina —

Coconut zucchini muffins are my new favorite way to eat up superfluous zucchini (these Chocolate Zucchini Muffins are a close second).

In this recipe, a single batch uses two full cups of shredded zucchini (so do my Zucchini Muffins). So it’s safe to say that with these coconut zucchini muffins, we’re eating our veggies and putting a dent in the zucchini supply. High five!

Zucchini Muffin topped with toasted coconut and glaze on parchment paper

How to Make Coconut Zucchini Muffins

These moist, tender muffins are made with whole wheat flour and PLENTY of summer zucchini. Once baked, each coconut zucchini muffin get dunked in a tasty glaze for a sweet finish.

The Ingredients

  • Zucchini. Acts as a blank canvas in these muffins (and these Healthy Zucchini Muffins), providing moisture, bulk and nutrition.
  • Shredded Coconut. Zucchini’s tropical partner in crime that gives the batter a little natural sweetness.
  • Coconut Oil. Provides mega moisture to the muffins and contains antioxidants and anti-inflammatory properties.
  • Applesauce. Lends even more healthy moisture (like in this Applesauce Cake).
  • Whole Wheat Flour. Adds wholesome fiber along with protein, iron other essential vitamins and minerals.
  • Brown Sugar and Honey. For additional sweetness, flavor and moisture.
  • Toasted Coconut. Sprinkled on top for texture and crunch.
  • Powdered Sugar. Creates the perfect glaze when mixed with a little milk, salt and almond extract.

The Directions

  1. Preheat the oven and lightly grease a standard-size muffin tin.
  2. Stir together the dry ingredients in a large mixing bowl. In a separate bowl whisk together the eggs, honey, brown sugar, coconut oil, and vanilla until well blended.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the zucchini and coconut.
  4. Divide the batter into the prepared muffin pan and bake until muffins are golden and fully set. Remove, let cool.
  5. Prepare the glaze and then dunk each muffin into the glaze. Sprinkle with toasted coconut to garnish and ENJOY!

Coconut Zucchini Muffins

5 from 2 votes
Moist and healthy coconut zucchini muffins made with coconut oil, toasted coconut, summer zucchini and whole wheat flour.

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Servings: 12 muffins


For the Muffins:

For the Glaze:


  • Place rack in upper third of oven and preheat the oven to 350°F. Lightly grease a standard 12-cup muffin pan.
  • In a large bowl, stir together the white whole wheat flour, all purpose flour, salt, baking soda, baking powder, and cinnamon. In a medium bowl or large mixing cup, whisk together the eggs, honey, brown sugar, coconut oil, and vanilla until well blended. Add all at once to the dry ingredients, stirring by hand just until combined. The mixture may be a little lumpy. Fold in the zucchini and coconut.
  • Scoop the batter into the prepared muffin pan. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Meanwhile, prepare the glaze: Stir together the powdered sugar and salt, then whisk in almond extract and the milk, 1 tablespoon at a time, until the desired consistency is reached. Dunk the top of each muffin into the glaze, then sprinkle with toasted coconut.


Calories: 238kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgPotassium: 147mgFiber: 2gSugar: 24gVitamin A: 100IUVitamin C: 4mgCalcium: 38mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I made these yesterday, used coconut extract instead of vanilla, and skipped the glaze. You don’t need it for these to be wonderful! A really yummy not-too-sweet breakfast muffin! Thanks so much for sharing! I love your recipes.5 stars

    1. Tina, I am so excited to hear this. The coconut extract sounds delicious. Thanks so much for your kind words and for taking time to leave this lovely review!

    1. Hi Mallory! If you can’t have gluten, I’d suggest trying this Chocolate Chip Paleo Zucchini Bread. The recipe is already gluten free! If you’d like to make these muffins, you could try substituting a gluten free baking blend like this one. I haven’t tested the muffin recipe this way, so it would be an experiment on your part, but it is my best suggestion. Use your best judgement, and if you decide to play around with the recipe, I’d love to hear how it turns out!

  2. Hi I would looove to make these muffins! We have a lot of zucchini we need to use up. I don’t have coconut oil, could I replace it with vegetable oil?
    Greetings from Germany :)

  3. Could I make these with unsweetened coconut to reduce the sugar content and still have the yummy coconut taste? Thanks!