Coconut Zucchini Bread Muffins
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Our garden is overflowing with zucchini right now. One morning they are small and the next morning I swear they double in size! I have about 2-3 zucchinis on my counter at all times in August so I thought I should create a new zucchini bread recipe this year. Seasonal eating is so important for our health and the environment so please read on to learn more!
I have been using my husbands grandmother’s zucchini bread recipe for years and I thought it would be a good idea to make it a little healthier. Her recipe had a lot of sugar, white flour and no mention of coconut or avocado oils. I love this recipe as it makes two loafs or one loaf and 8-10 muffins.
Growing zucchini is one of the easiest vegetables to grow. Good news if you’re just starting to garden! One plant can take up a lot of room (2 feet x 2 feet) so less is more. Each plant will produce anywhere from 5-9 large zucchinis so you don’t need to grow many plants. It also freezes well. Grade it and freeze it for future muffins, fritters and more.
There’s also many benefits to eating zucchini for your health. It contains vitamin A, magnesium, folate, potassium, copper, and phosphorus. Summer squashes like zucchini also has a high content of omega-3 fatty acids, zinc, vitamin C and protein.
This recipe is simple if you love zucchini and coconut but feel free to add chocolate chips or walnuts to the recipe as well.
A wonderful sustainable swap to make in the kitchen is replacing single use muffin liners with silicone muffin liners. This way we have no wrappers and less waste and I use a tiny bit of oil in the liners. They are easy to clean, just rinse and put them in the dishwasher. See them in the photo below! We purchase them here.
Ingredients:
3 cups shredded zucchini
1 cup sugar
2/3 vegetable oil or coconut oil
2 teaspoons vanilla
4 eggs
3 cups whole wheat flour (or half white flour if you prefer)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup shredded coconut
1 cup chocolate chips or walnuts (optional)
Instructions: (makes 1 loaf + 8-10 muffins or 2 loafs)
Preheat oven to 350 degrees F.
Grease muffin tins or use silicone liners + grease a loaf pan with some vegetable oil if you plan to do a loaf and muffins
Add flour, baking powder, baking soda, cinnamon and salt to a large mixing bowl.
In a separate bowl whisk together oil, egg, sugar, vanilla and zucchini
Add wet ingredients to the dry ingredients and mix together
Fold in coconut once mixture has no dry ingredient clumps.
Pour into muffin tin or pan
Bake muffins for 18-20 minutes or loafs for 45 minutes - 1 hour, let cool on a drying rack for 5 minutes and enjoy!
If you make this recipe, I’d love to see — tag me on Instagram Stories @thepurposefulyou! As well, if you’re looking for inspiration for next year’s garden, check out my 2022 Garden Plan.
Stay tuned for more recipes, and in the meantime click here to see more garden recipes and tips!
