So I feel a lot of my cooking inspiration comes from having an overabundance of something. I’ve had pounds of potatoes, carrots, lemons, apples and now zucchini. My mom and grandparents have been pawning off all of their zucchini from their gardens to me and I was getting overwhelmed with them all! I felt I could not eat them fast enough and was getting kind of sick of them cooked in a medley of other veggies for zucchini tacos, quesadillas, sides, etc so I decided I should find another way to use them. I was going to another dinner party and thought I’d bring some zucchini bread… but of course I can never just do something normal so I looked up a bunch of zucchini muffin recipes and blended a couple together to make a shredded coconut zucchini muffin that was so moist and delicious! I am always hesitant about blending baking recipes as I am really just an amateur baker that still doesn’t know all the chemistry behind baking… however I do it anyways. I like to experiment and I supposed I have been the baker in my family for as long as I can remember, so I guess reading all those recipes has really started to rub off on me enough that I can kind of pull off a recipe blend… But I digress. Without further ado, here is the delicious recipe I have created: The trick to get them so moist is to make sure you use really fresh zucchini which will naturally be very juicy (you may even want to strain them a little if they are too wet). If for some reason your zucchini seems a little dry add a little water to the grated squash to add some moisture.
Shredded Coconut Zucchini Muffins
Makes about 12
- 3 cups all-purpose flour (I did 2 cups whole wheat & 1 white)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch salt
- 1 cup shredded coconut
- 1 cup light brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter (might try with coconut oil next time!)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl mix together the flour, baking soda, nutmeg, cinnamon,salt & coconut. In a separate large bowl, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Stir these dry ingredients into the zucchini mixture.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.