• Preheat the oven to 180 Deg Celsius.
• Line muffin tray with muffin moulds or grease them lightly with oil. (Around 15)
• Grate the Zucchini using a medium size grater. I used a food processor.
  1 1/2 cup grated raw zucchini / courgette
• In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
  1 cup 130 grams Whole Wheat flour, 1/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt
  
• Add in the desiccated coconut and give it a light mix.
  1 cup desiccated coconut
  
• Grate the lemon zest into the mixture. Only the yellow part of lemon.
  Lemon Zest of 1 lemon
  
• In another large bowl add in the oil.
  1/2 cup 120 ml vegetable Oil (corn, or canola oil should work)
  
• Add the eggs in the oil mixture.
  2 large eggs
  
• Beat the eggs in it and whisk until light and airy. Around 1 min.
  
• Add sugar, vanilla extract and lemon juice and whisk until well blended.
  1 cup 175 grams Light Brown sugar (can be replaced with Dark Muscovado Brown Sugar or white sugar or Dermera sugar), 1 teaspoon pure vanilla extract, 2 tablespoon Lemon juice
  
• Add in the grated zucchini
  1 1/2 cup grated raw zucchini / courgette
  
• 
• Add in the flour mixture in 2-3 parts and fold in gently.
  
• Mix until just combined. Do not over mix.
  
• Fill in the muffin moulds till ¾ full. Around 3-4 tablespoon in each mould.
  
• Top it up with desiccated coconut or chocolate chips. Both are optional, and can be skipped.
  2 tablespoon desiccated coconut, 1 tablespoon semisweet or bittersweet chocolate chips for garnish
  
• Bake in a preheated oven for 20 minutes.
• The muffins are done when a toothpick inserted comes out clean.
  
• Remove from oven and place on a wire rack. Let it cool for 10-15 minutes.

Lemon Drizzle

• Combine the ingredients into a bowl and mix until sugar is dissolved.
  2 tablespoon light brown sugar or powdered sugar or icing sugar, 1 tablespoon Lemon juice
• If using lemon drizzle, poke muffins with a skewer or toothpick.
• Drizzle the Lemon Sugar while still warm to absorb.
  
• Remove the muffins from the muffin pan and let it cool completely on a wire rack.