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.