Zucchini and I have a complicated relationship. Coconut Zucchini Muffins are my coping mechanism.
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.
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 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!
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.
- 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.
- Preheat the oven and lightly grease a standard-size muffin tin.
- 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.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the zucchini and coconut.
- Divide the batter into the prepared muffin pan and bake until muffins are golden and fully set. Remove, let cool.
- Prepare the glaze and then dunk each muffin into the glaze. Sprinkle with toasted coconut to garnish and ENJOY!
Coconut Zucchini 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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