Zucchini Coconut Muffins
These perfectly moist zucchini muffins feature coconut, pecans or walnuts, apple, and cinnamon! They are especially delicious with some butter but are delicious on their own!
Ingredients
- 1 cup sugar
- 3 eggs
- ⅔ cup oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 cups peeled and grated zucchini
- 1 large apple peeled and finely chopped
- ¾ cup sweetened coconut flakes
- ¾ cup walnuts or pecans chopped
- Additional chopped walnuts or pecans for garnish optional
Instructions
- Preheat oven to 350° F and line your muffin tins with cupcake liners or parchment baking cups.
- In a large mixing bowl, whisk together the sugar, eggs, vegetable oil, and vanilla until thoroughly combined.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Add to the wet ingredients and mix just until combined.
- Stir in zucchini, apple, coconut, and nuts. Do not overmix.
- Scoop the batter into a muffin tin lined with baking cups so they are about ⅔ of the way full. Add chopped walnuts or pecans on the top of each muffin, if desired. Bake for approximately 17-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
See tips in the content above for perfectly grated zucchini for this recipe.
The yield is approximately 18-30 muffins, depending on size of baking cups and muffin tins. I like to use large parchment baking cups, which yields closer to 18 muffins. A standard sized muffin liner would yield closer to 24-30 muffins.