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, 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.
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.
Today, 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.Marnely 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.
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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