Zucchini Coconut Muffins

It’s been quite a while since I posted a recipe for muffins, but I set out to change that as soon as I saw King Arthur Flour’s recipe for Zucchini-Coconut muffins. Perhaps it was my high expectations.

Perhaps it was my baking. Perhaps it was the flavor cinnamon gives to zucchini quick breads. Perhaps it was the crunch walnuts add to soft muffins.

Whatever the reason, the muffins lacked flavor. That is not to say I did not enjoy them topped with a sweet glaze, I just really missed something when I took a bite. On the bright side, I now have ideas to improve the muffins when I make them again.

Zucchini Coconut Muffins

For example, I simply do not like the earthy taste of whole wheat flour. Even though the recipe called for white whole wheat flour, I could really taste its grit in these muffins. So next time, I will use only all-purpose flour. I may also add vanilla extract in addition to the coconut extract, and I will likely add ground cinnamon in addition to the ground ginger.

Some of the muffin tops came out of the oven a bit disfigured. Instead of nice poufs, the disfigured muffin tops looked more like rolling hills. Regardless, they tasted just as good as the pretty muffins. Perhaps it is only what is on the inside that really does count. Enjoy!

Zucchini Coconut Muffins

Zucchini-Coconut Muffins
Serves: 12
  • For the muffins
  • 1 cup white whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 eggs
  • ⅓ cup honey
  • ½ cup vegetable oil
  • ⅓ cup brown sugar, lightly packed
  • ¼ teaspoon coconut extract (optional)
  • 2 cups zucchini, shredded (about one medium zucchini)
  • ½ cup shredded coconut
  • For the glaze
  • 1 cup confectioner’s sugar
  • 2-3 tablespoons milk (or coconut milk)
  1. Whisk together the flours, salt, ginger, baking soda and baking powder in a medium bowl and set aside.
  2. In a mixing bowl, combine the eggs, honey, vegetable oil, brown sugar, and if using, the coconut extract.
  3. Mix until well combined, then slowly add the dry ingredients to the wet ingredients.
  4. Mix until just combined, then fold in the shredded zucchini and the ½ cup coconut.
  5. Pour the batter about ¾ full into paper-lined muffin wells.
  6. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow to cool completely before glazing.
  8. To make the glaze, sift (to remove lumps) the confectioners’ sugar over a small to medium bowl.
  9. Add the milk and whisk to combine. You may wish to add only two tablespoons of milk to begin to achieve the desired consistency. The glaze should be thick enough to stick to the tops of the muffins without completely dripping off (a few drips are normal).
  10. Sprinkle toasted coconut over the tops.
To toast coconut, place a thin layer of coconut on a baking sheet and toast at 350 degrees for just a few minutes until lightly browned. The coconut will turn from toasted to burnt very quickly, so keep an eye on it. When you begin to smell its aroma, it is done.

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