Zucchini-Coconut Muffins

star rating (7) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 jumbo muffins; or 12 standard muffins; or 16 to 18 small muffins

Recipe photo

Serve one of these lightly sweetened muffins with butter for a delicious snack-time treat.

Zucchini-Coconut Muffins

star rating (7) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 6 jumbo muffins; or 12 standard muffins; or 16 to 18 small muffins
Published: 03/14/2012

Ingredients

Muffins

Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons coconut milk powder, optional
  • pinch of salt
  • 2 to 3 tablespoons milk
  • 1/4 cup toasted coconut, optional
A tasty whole-grain muffin for any time of the day.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease a standard popover pan, mini popover pan, or 12-cup muffin pan.

2) To make the muffins: Combine the eggs, honey, oil, sugar, and coconut flavor, stirring until smooth.

3) Add the dry ingredients and mix until well combined.

4) Stir in the zucchini and coconut.

5) Scoop the batter into the wells of the pan: 1/2 cup for a popover pan, 2 tablespoons for a mini popover, and 1/4 cup for a muffin pan.

6) Bake for 24 to 30 minutes, or until a toothpick inserted into the center of one muffin comes out clean.

7) Remove from the oven, cool in the pan for 10 minutes, then transfer to a rack to cool completely.

8) To make the glaze: Sift together the dry ingredients; mix in the milk.

9) Dunk the top of each muffin into the glaze, and sprinkle with toasted coconut, if desired.

Yield: 6 jumbo muffins; or 12 standard muffins; or 16 to 18 small muffins.

Reviews

1
  • star rating 11/30/2013
  • Oh Yummy from KAF Community
  • These were delectable...."Wow - why didn't you make this sooner?", my husband commented. Excellent taste, moist & light. A great way to use that extra zucchini and A BIG hit for coconut lovers like me!. This could be considered a dessert with the glaze (only made 1/2 of glaze recipe and was enough). I toasted the coconut and substituted coconut oil (very healthy) for the oil. I added 1T of coconut powder to the batter since I didn't have coconut flavoring. I used a mini-muffin pan that made 24 plus. Will definitely make again. Thanks KA:)
  • star rating 09/09/2012
  • michwel from KAF Community
  • Tasty muffin that it easy to make. I added chopped walnuts, put sparkling sugar on top, and omitted the icing. I found them to be plenty sweet that way. I would definitely make again.
  • star rating 08/10/2012
  • Jennifer from Connecticut
  • Very yummy! It is nice and moist. Love the glaze with coconut flakes. I would definitely recommend this.
  • star rating 07/16/2012
  • JANETVLLOYD from KAF Community
  • Very easy to make. I liked the glaze with the coconut powder flavoring. The toasted coconut on top is worth the effort. Might add some walnuts to the batter next time for even more crunch.
  • star rating 05/28/2012
  • lkrummrich from KAF Community
  • Loved using the popover pans What a great idea Very quick and easy! Not too sweet - I only made 1/2 the recipe for the icing!
  • star rating 05/15/2012
  • springerledame from KAF Community
  • I saw this recipe in the catalogue that arrived yesterday. Having zucchini on hand, I made the muffins today. I followed the recipe, as given, but I like the previous reviewer's idea for additions of seeds. I did not make the glaze, either, since we limit our sugar intake. They have plenty of flavor without the glaze. I do think the coconut flavoring is a must. These muffins made the house smell great while they baked, and are very tasty and moist--a great new way to use zucchini. My standard sized muffins took 30 minutes in the oven.
  • star rating 04/22/2012
  • dkneipp from KAF Community
  • I saw this recipe in the new catalogue and tried it. I made the standard muffins and subbed a quarter cup of applesauce for a quarter cup of the vegetable oil. I also used high fiber flour instead of the all purpose flour and added a tablespoon of flax seeds and a tablespoon of chia seeds. I did not prepare the glaze. These muffins not only looked beautiful but tasted wonderful. We love having them for breakfast. These muffins are a great change from the traditional breakfast muffins. I will make these often while zuccini is in season! Thanks for another great recipe.
1
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