- 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 
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- 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.