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

Zucchini Coconut Muffins - Healthy zucchini muffins made with coconut oil and whole wheat flour, with toasted coconut on top.With zucchini, July is all romance. It’s been ages since we’ve been together, we can’t get enough of each other, 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 summer veggie burrito or zucchini waffle) deteriorates into total squash mutiny, and I find myself struggling to find creative ways to deplete my supply.

Healthy Coconut Zucchini Muffins made with coconut oil and dipped in a honey glaze

Zucchini Coconut Muffins - Healthy zucchini muffins made with coconut oil and whole wheat flour. So moist and yummy!Coconut Zucchini Muffins are my new favorite way to eat up superfluous zucchini (these Zucchini Carrot Muffins are a close second). For the most part, zucchini acts as a blank canvas in baked goods, and tropical, happy coconut is a perfect partner. These babies boast a coconut triple threat: healthy coconut oil for mega moisture, shredded coconut in the batter for natural sweetness, and toasted coconut on top for texture and crunch.

A single batch of 12 Coconut Zucchini Muffins uses two full cups of shredded zucchini. We’re eating our veggies and putting a dent in the zucchini supply. High five!

I also recently read that the coconut oil in this recipe is good for my hair. (Hello, I’m having seconds!) Applesauce provides even more healthy moisture, and whole-wheat flour adds fiber. This kind of good behavior is both a wonderful way to begin our morning and demands oodles of drippy glaze. Be generous.

Zucchini Coconut Muffins-Healthy zucchini muffins made with coconut oil, toasted coconut, and yummy glazeToday, August 8th, is National Zucchini Day, and I’m celebrating with my lovely friend Marnely of the blog Cooking with Books. (You may remember Marnely from this tasty recipe for Sriracha Crab Salad Rolls.) The two of us met through blogging, then spent time together when Ben and I visited Cape Cod, where Marnely lives and works as a professional chef on Martha’s Vineyard.Nelly of Cooking with Books + The Law Student's WifeMarnely is absolute doll and, at the moment, is working crazy hours to keep up with Martha’s Vineyard’s busy tourism season, including prepping for President Obama’s visit to the Vineyard (!). While she’s in the kitchen, I’m posting on her site, so if you have some time, head on over and leave her some love.

Happy National Zucchini Day! Embrace the overload with Coconut Zucchini Muffins. Maybe I’ll survive this relationship after all.

Zucchini Coconut Muffins - Healthy zucchini muffins made with coconut oil and whole wheat flour, with toasted coconut on top.

Coconut Zucchini Muffins

5 from 1 vote
Healthy coconut zucchini muffins made with coconut oil, toasted coconut and whole wheat flour. Super moist and a perfect way to use up summer zucchini!

Prep: 15 mins
Cook: 20 mins

Servings: 12 muffins


For the Muffins:

  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 2 cups grated unpeeled zucchini (about 1 medium)
  • 3/4 cup sweetened shredded coconut

For the Glaze:

  • 1 cup powdered sugar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon almond extract
  • 2 - 3 tablespoons  milk


  • 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.

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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 wellplated.com 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!

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  1. I’m having the exact same relationship problems with my zucchini at the moment. LOL. But that’s definitely not gonna stop me from trying these GORGEOUS muffins. Did I mention I’m in love with that lovely glaze?! ;) Pinned.

  2. haha I hear ya – I’m always trying to cram zucchini into everything this time of the season!! Zucchini and coconut?? Sounds awesome!

  3. What… there is seriously a National zucchini day?! Thats brilliant. Very neat twist with this recipe Erin, cant say Ive ever tried, but reckon I need too.

    1. It is real and it is squashed-filled Anna! And this recipe is definitely worth a shot. If you like coconut, you’d adore these!

  4. You are so right … zucchini IS totally needy! But … in all of it’s clinginess … I still love it! Last year at the farmer’s market, I say (but ultimately didn’t buy!) a zucchini that was at least 30 inches (not joking at all!) long! And – it was $1!!! I was just so overwhelmed by the size of it – I couldn’t do it! This muffin recipe would have made me buy it though – I could live on these little beauty muffins! :)

  5. I can definitely understand the love story between you and zucchini… it’s a perpetual favourite in our house as well… but yes. The inspiration runs out at times. I love the fact that these muffins are so super nutritious whilst also being moist and, well, just yummy. I could do with one right now (I’m starving and have only pistachio nuts to fill the gap. Sad face). Thanks for this recipe Erin! xx

  6. For the glaze, you have 2-3 tablespoons and then its blank, I’m guessing you want to add powdered sugar to that, yes??

    1. Ron, I am so sorry about that! It should be 1 cup powdered sugar and 2-3 tablespoons milk. I’ve updated the recipe. Thanks for pointing that out!

  7. 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!

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