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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Anytime I can sneak some fruit or vegetables into a baked good, I’m pretty happy.  Come on, every serving counts, right?  Cupcakes, scones, tortes, tarts, cocktails you name it, if I can squeeze in a fruit or veggie to make myself feel better about my addiction, I will do it.  You know I’ve been making a lot of baked goods with zucchini this year and when I saw this recipe for “Vegged-up Oatmeal Cookies” in a food magazine, I couldn’t wait to give them a try.  I happen to love oatmeal as a hot morning cereal or as an addition to baked goods.  Also, I had just made my Chocolate Sandwich Cookies with Cream Cheese Frosting and had leftover frosting that i could not bear to throw out, and it was the perfect frosting to sandwich between two of these cookies.

I was slightly concerned when I removed these cookies from the oven.  They appeared a bit dark and the edges felt crispy.  But they were not overdone as I had feared.  They were the very desirable combination of crispy edges with chewy, soft centers.  Also, after I sandwiched the cookies with the frosting, I refrigerated them overnight and the chilling really enhanced the texture.

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Recipe adapted from Everyday with Rachael Ray

 Enjoy your veggies!

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Can you stand one more?  I promise, no more posts on zucchini for awhile after this one, but I would feel like I was depriving you if I did not share this.  I saw this recipe, made it and could not stop myself from raving to you about it.  This Cream Cheese Zucchini Bread not only has unbelievable texture and flavor, but the appearance of it will leave people wondering, “Are you a wizard?  How did you do that?”  I believe we all enjoy receiving compliments, so if you are having a blue day, bring this to a friend or to work, and at the end of the day, you will have to remember to deflate your head before going home because it will have become so big.

The crust of this bread is slightly crispy and the inside is surprisingly dense and oh so moist.  Then you get to the cream cheese swirl and your little sweet tooth heart just melts with delight.  This is not your grandmother’s zucchini bread.

 

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(Recipe adapted from Cookies & Cups)

the cream cheese filling

the layering of the batter and filling

the yummy baked goodness

and the dreamy, creamy frosting

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I have come across so many enticing recipes to try to use the giant zucchinis that I previously referenced.  I feel a personal responsibility not to let those beautiful state-fair-winning-sized veggies go to waste and so Zucchini Fest 2011 continues!  Are you excited?  I hope so!

You know that phenomenon where you write or say a word so many times that it doesn’t even sound right anymore?  Well that is what has happened to me and zucchini.  But I will press on.  Up next on the docket:  zucchini cupcakes.  These really are delish and as one of my tasters said: “It’s almost like there’s not even vegetables in these cupcakes” .  This frosting is divine and will be my go-to caramel frosting from here now on.  It is maple-y, rich and glossy.  Great characteristics for a frosting if you ask me.

 

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(Recipe adapted from Taste of Home)

P.S.  I was in Mexico for the 4th of July and my brothers were kind enough to wait to light their fireworks until I returned.  Aren’t these fun photos of the show?

 

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I was recently given 2  large zucchinis.  Very large.

I am amazed that someone grew these and very pleased that they decided to share them with me.  These larger zucchinis are better to bake with than to cook with.  Oh darn.  I started the zucchini extravaganza with some chocolate chip zucchini bread.  I love sneaking vegetables into baked goods so that you don’t feel so guilty eating them (even for breakfast).  The bread only used about a quarter of one of these big guys, so more to come from Zucchini Fest 2011.

 

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(Recipe adapted from Cookies and Cups)

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