With zucchini, July is all romance. It’s been ages since we’ve been together, we can’t get enough of each other (I bake 100 loaves of Zucchini Banana Bread), and sappy violin music follows us everywhere we go. I’m in summer produce heaven. By August, zucchini gets clingy. It moves from occupying a small corner of my crisper to sprawling lawlessly all over the bottom shelf of my refrigerator and out onto the counter. What was once a good thing (the occasional bowl of Zucchini Pasta) deteriorates into total squash mutiny, and I find myself struggling to find creative ways (e.g. these Stuffed Zucchini) to deplete my supply. Coconut zucchini muffins are my new favorite way to eat up superfluous zucchini (these Chocolate Zucchini Muffins are a close second). In this recipe, a single batch uses two full cups of shredded zucchini. So it’s safe to say that with these coconut zucchini muffins, we’re eating our veggies and putting a dent in the zucchini supply. High five!
How to Make Coconut Zucchini Muffins
These moist, tender muffins are made with whole wheat flour and PLENTY of summer zucchini. Once baked, each coconut zucchini muffin get dunked in a tasty glaze for a sweet finish.
The Ingredients
Zucchini. Acts as a blank canvas in these muffins (and these Healthy Zucchini Muffins), providing moisture, bulk and nutrition.Shredded Coconut. Zucchini’s tropical partner in crime that gives the batter a little natural sweetness. Coconut Oil. Provides mega moisture to the muffins and contains antioxidants and anti-inflammatory properties.Applesauce. Lends even more healthy moisture (like in this Applesauce Cake).Whole Wheat Flour. Adds wholesome fiber along with protein, iron other essential vitamins and minerals.Brown Sugar and Honey. For additional sweetness, flavor and moisture.Toasted Coconut. Sprinkled on top for texture and crunch.Powdered Sugar. Creates the perfect glaze when mixed with a little milk, salt and almond extract.
The Directions
