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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
Preheat the oven to 350 degrees.
Squeeze out the shredded zucchini well over a large colander in the sink until most of the liquid is squeezed out.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
In another large bowl, whisk together the sugars, coconut oil (or butter, if using), sour cream, eggs, and vanilla until well blended.
Whisk in the shredded zucchini and coconut into the wet ingredients.
Combine the wet and the dry ingredients and stir until just combined.
Divide evenly into two greased muffin pans.
If using loaf pans, bake for 18-20 minutes, until a toothpick inserted in the center comes out almost clean.
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