Breakfast

Coconut Spice Zucchini Muffins

Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook
These muffins are a lovely addition to any breakfast, tea, or afternoon snack. They are moist, Normally zucchini muffins are spiced with a little bit of cinnamon, and thats it. But these are also spiked with nutmeg and ginger, and they have so much awesome coconut in them! These are definitely a fun treat!
Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook
One of the awesome benefits of blogging is getting to know so many other awesome people who are totally dedicated to delicious food. I also totally love supporting people that I know, and bringing awesome new recipes to you! Annalise from Sweet Ana’s has worked her tail off and just published her very first cookbook! I totally jumped at the chance to review it for you, because its filled with over 75 recipes for the slow cooker, freezer meals, and easily prepared meals – and those are the kinds of recipes we love!

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Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook
This is a great cookbook that all homes should have – its simple, filled with great recipes that are easy to follow and delicious to eat. You can get your own copy of The Make-Ahead Kitchen here! We all need more make ahead meals in our lives, right?
The Make Ahead Kitchen Cookbook

Coconut Spice Zucchini Muffins

Print Recipe
Serves: 24 muffins Cooking Time: 30 minutes

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 cups shredded zucchini
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup sugar
  • 1/2 cup melted coconut oil or butter
  • 1 cup sour cream
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded unsweetened coconut

Instructions

1

Preheat the oven to 350 degrees.

2

Squeeze out the shredded zucchini well over a large colander in the sink until most of the liquid is squeezed out.

3

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.

4

In another large bowl, whisk together the sugars, coconut oil (or butter, if using), sour cream, eggs, and vanilla until well blended.

5

Whisk in the shredded zucchini and coconut into the wet ingredients.

6

Combine the wet and the dry ingredients and stir until just combined.

7

Divide evenly into two greased muffin pans.

8

If using loaf pans, bake for 18-20 minutes, until a toothpick inserted in the center comes out almost clean.

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4 Comments

  • Reply
    Kristen Chidsey
    July 26, 2016 at 1:46 PM

    I love the coconut spin on these muffins 🙂 I would love one with my coffee 🙂

  • Reply
    Lauren Gaskill | Making Life Sweet
    July 26, 2016 at 4:40 PM

    One of the best parts of blogging has been meeting you for sure!! P.S. I WANT these muffins. Right now! 🙂 😛

  • Reply
    Megan @ MegUnprocessed
    July 26, 2016 at 6:07 PM

    This is creative!

  • Reply
    Johnna
    July 26, 2016 at 6:30 PM

    This cookbook looks terrific–and yes, so many make ahead meals needed! These muffins look terrific. What a fun flavor combination.

  • Leave a Reply