What will I do when the Olympics are over next week??  I’m beginning to panic.  There is officially a permanent imprint in my couch from where I sit waiting for the next gold medal to be awarded.  So I guess one thing I can do when the Olympics are over is rotate my couch cushions…..

And how is it almost the middle of August already??  Where does summer go?  The one good thing about summer coming to an end is that all of the produce that we have waited all summer for is finally ripe and ready to use!  I picked up some adorable zucchinis a couple of weeks ago and was excited to try a new recipe.  Last year I shared these zucchini recipes with you:

Cream Cheese-swirled Zucchini Bread

Chocolate Chip Zucchini Bread

Oatmeal Zucchini Sandwich Cookies

Zucchini Cupcakes with Caramel Frosting

This year, I am adding Zucchini Coconut Muffins to the mix.

Not only can you feel good about these muffins having a serving of vegetables inside, but they also use less sugar than most recipes and white whole wheat flour.

Zucchini Coconut Muffins

by Mercedes Porter

Keywords: bake breakfast dessert side healthy coconut zucchini muffin summer

Ingredients (12 muffins)

For the muffins

  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup canola oil
  • 1/3 cup brown sugar
  • 1/2 tsp ground ginger
  • 1 cup all-purpose flour
  • 1 cup while whole wheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cups grated, unpeeled zucchini
  • 1/2 cup shredded coconut

For the glaze

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1/2 tsp vanilla

Instructions

For the muffins

Preheat oven to 350 degrees.

Line a muffin pan with paper liners.

In a large bowl and with an electric mixer, mix eggs, honey, oil and brown sugar until well combined.

Add ginger, flours, salt, baking soda and baking powder and mix until well incorporated.

Add zucchini and coconut and mix well.

Divide batter between 12 muffin cups.

Bake 16-20 minutes or until toothpick inserted into center of muffins comes out clean.

Cool completely on wire rack.

For the glaze

Mix powdered sugar, milk and vanilla in a small bowl until smooth and drizzle glaze over cooled muffins.

Recipe adapted from King Arthur Flour.

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mix eggs, honey, oil and brown sugar

add ginger, flours, salt, baking powder and baking soda

add zucchini and coconut and mix well

divide into muffin pan and bake

cool completely before glazing

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In my last post I shared some of the reasons that I love brunch.  One of the reasons that I failed to mention was that I have so many recipes in the “Breakfast/Brunch” section of my recipe collection that I am dying to try!  I need excuses like hosting or attending brunches to make these recipes because while I do eat breakfast everyday, it is usually not something quite as indulgent as most of the recipes that I want to try are.

My mother-in-law made these muffins with fresh blueberries and the reason that I loved them so much was because of how cakey they were.  Fresh berries can be more expensive this time of year so I made these with a frozen berry blend of blueberries, raspberries and blackberries and they were just as delicious.  The really special part is the crumby streusel topping which provides a nice crunch and extra sweetness.

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combine dry ingredients for muffins

add oil, egg and milk and mix

fold in berries

combine streusel ingredients in a small bowl

fill muffin pan 1/2-2/3 full

sprinkle the streusel over the batter

bake

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