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Coconut Zucchini Muffins

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 12
Course: Bread
Cuisine: American

Ingredients

  • 1 cup of flour
  • 1 cup of whole wheat flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp dried ginger
  • 2 eggs
  • ½ cup of oil
  • ½ cup of Honey
  • ½ cup of brown sugar
  • 1 cup of zucchini finely shredded
  • ¾ cup of shredded coconut divided

Instructions

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  1. Preheat the oven to 350 degrees.  Coat a muffin tin with cooking spray.
  2. Combine the white flour, whole wheat flour, salt, baking soda, baking powder, and ginger.
  3. Beat the eggs, oil, honey, and sugar with a hand mixer until smooth and creamy.  
  4. Add the flour mixture to the egg mixture and gently mix until well combined.
  5. Add the shredded zucchini and 1/2 cup of the coconut then mix well.
  6. Spoon equal amounts into the prepared muffin tin.
  7. Sprinkle the remaining 1/4 cup of the coconut evenly on top of each muffin.
  8. Place into the oven and bake for 17-19 minutes or until a tester inserted into the center comes out clean.
  9. Remove from the oven and let the muffins sit in the tin for a few minutes then remove them and place them on a rack to finish cooling.
  10. Serve smothered in butter. Enjoy.