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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13 Comments ( Reply )

  1. Laura (Tutti Dolci)
    Aug 06, 2012 @ 12:24 pm

    I love baking with zucchini, these muffins look like a scrumptious way to start the day!

    Reply

  2. emily (a nutritionist eats)
    Aug 06, 2012 @ 1:25 pm

    I think I still need to make those zucchini oatmeal cookies – would I be able to freeze them you think?

    Reply

    • Mercedes
      Aug 06, 2012 @ 5:47 pm

      Yes, I think the cookies would freeze well!

      Reply

  3. Jessica@AKitchenAddiction
    Aug 06, 2012 @ 3:22 pm

    I love coconut and zucchini together! I would love to have these to snack on!

    Reply

  4. Hayley @ The Domestic Rebel
    Aug 06, 2012 @ 9:05 pm

    I love “trickster” recipes like this one. Even though I love zucchini, I could totally see this being a fun fakeout muffin for a picky eater. Plus, anything with “coconut” in the name or the good and my heart is melted. I loooove coconut!

    Reply

  5. Cassie
    Aug 07, 2012 @ 1:07 pm

    I love all of the zucchini recipes floating around! These muffins are gorgeous and so is the new blog design. So classy!

    Reply

    • Mercedes
      Aug 07, 2012 @ 1:15 pm

      Thank you Cassie! The design is almost finished and I am so happy with it!

      Reply

  6. luv what you do
    Aug 07, 2012 @ 10:12 pm

    I’m hoping when the Olympics are over that I will be able to return to my regular bed time. I too will be needing to rotate my cushions : ) This is a great collection of zucchini recipes! I am going to save it for when I pick up some large veggies at the farmer’s market. I’m such a huge fan of zucchini bread/muffins and the coconut is a great addition!

    Reply

  7. Lara
    May 04, 2013 @ 1:48 pm

    This is the second time I’m making these, and they’re even more delicious this time! Substitutions: (I made them vegan using flax eggs, and splurged with coconut oil. Plus, I didn’t have honey, so I used maple syrup and agave.)

    I’ve only just realized that you were the author of the original recipe. It is used elsewhere on the internet as a modified recipe, with credit to your blog.

    Anyway, I LOVE these muffins and I just wanted to come over and say thanks!

    Reply

    • Mercedes
      May 07, 2013 @ 9:23 am

      I so happy to hear that the muffins are a hit and I love to hear your modifications!

      Reply

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