Zucchini Coconut Lemon Muffins are fresh and moist muffins bursting with lemon and coconut flavor. These muffins are a perfect way to use the fresh garden zucchini which is available in abundance during this season.
Made with whole wheat flour, desiccated coconut, and zucchini, I can say that these muffins are somewhat healthy and can be enjoyed as a breakfast treat or as your evening snack with a cuppa.
The theme of this month for bread baker’s month is Breads with coconut Suggested by Sue Lau of Palatable Pastime. At first, I thought I would bake some gluten-free coconut bread using coconut flour. But then I decided to alter my Zucchini Chocolate Whole Wheat Bread and add in some coconut instead of cocoa powder and lemon for the flavor.
Yes, It was an experiment in complete but we loved it. After eating a muffin, I told my son there is Zucchini in it and he was aghast. His answer was how you manage to sneak in those veggies and yet make it delicious. Though he loves his veggies, adding in cakes and bakes now surprises him. I loved his answer and a few of the muffins were already eaten by both of my kids.
Why do I add Zucchini?
My zucchini plant is growing crazy. I had sowed 3-4 seeds and 3 survived. At times it happens that a few are lost. However, this time 3 survived. and I do not have the heart to throw the other. So I kept them all and if you have ever grown zucchini you will understand my dilemma. Loads and loads of Zucchini. As I am writing this post, I have around 6 zucchini lying in my fridge.
I have already made some delicious pasta sauce with zucchini, Zucchini paratha, Zucchini Chocolate Whole Wheat Bread, Zucchini Tomato Dal, Raw Zoodles salad, Zucchini/Courgette Fritters and I have yet to make my Zucchini Marmalade for this season.
Ingredients used in Zucchini Coconut Lemon Muffins
Flour
The first main ingredient is the flour used. I have used Whole wheat flour here. However, it can be easily replaced with plain/All-purpose flour or maida.
Desiccated Coconut
The second main ingredient I have used is unsweetened desiccated coconut. This adds texture as well as taste to the muffins. Like coconut flour, even desiccated coconut absorbs some liquid.
Zucchini or Courgette or Marrow
The next main ingredient is fresh Zucchini or courgette or marrow as you call it. Zucchini adds to the healthy portion of these muffins as well as adds a lot of moisture to the recipe. So you do not need any extra water or milk in this. Try to use fresh and organic Zucchini.
If you like to replace zucchini, you can replace it with butternut squash or carrot.
Flavorings
Lemon zest and lemon juice are added for that flavor which pairs very well with coconut and zucchini. I have added vanilla essence only to mask off any egg smell if at all. One can skip it completely.
Sweetener
Light brown sugar is used as a sweetener here. One can replace it with white granulated sugar or demerara sugar or sweetener of choice.
Binding and Leavening agents
Eggs are added for binding. Leavening agents like baking powder, baking soda, and salt for rising and taste.
Fats
Oil is added as essential fat. I am using vegetable oil, one can use any flavorless oil.
Chocolate Chips
I have added this only as a topping for my daughter. It was not planned, but as she was helping me in making this muffin she had to add some.
Recipe process of Zucchini Coconut Lemon Muffins
The process of making these muffins is easy. I have added all the dry ingredients in one. The wet ingredients in other. Eggs are beaten along with oil and sugar. Dry ingredients are added to wet and then zucchini is folded along just until combined. The mixture is then spooned into muffin molds. Topped up with some desiccated coconut and chocolate chips, and then baked until done.
For a few of the muffins, I topped up with some lemon drizzle to give them that extra lemony kick. It is completely optional and can be skipped. We love lemony cakes and more lemon flavor and hence added the same. Did you check my Lemon Cake without Baking Powder and Baking Soda or this Eggless Whole Wheat Lemon Tutti Frutti Cake?
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Zucchini Coconut Lemon Muffins
Equipment
- Meausring Cups
- Oven
- Muffin Tray
- Muffin Moulds
Ingredients
- 1 1/2 cups grated raw zucchini / courgette (I roughly put it around 1 1/2 cups, a bit more or less is fine, but not too much)
- 1 cup 130 grams Whole Wheat flour
- 1 cup desiccated coconut
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup 120 ml vegetable Oil (corn, or canola oil should work)
- 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
- 1 tablespoon Lemon juice
- Lemon Zest of 1 lemon – around ½ tablespoon
Topping
- 2 tablespoon desiccated coconut
- 1 tablespoon semisweet or bittersweet chocolate chips for garnish
Lemon Drizzle
- 2 tablespoon Lemon juice
- 2 tablespoon light brown sugar or powdered sugar or icing sugar
Instructions
- 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 cups 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 zucchini1 1/2 cups 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.
Notes
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- Nuts and seeds can be added to the mix.
- One can replace the whole wheat with all-purpose or plain flour if required.
- Eggs can be replaced by flax eggs. (I have yet to try this)
- If your oven is too hot, reduce the temperature by 10 Deg C.
- Keep an eye out after 15 minutes as oven temperature varies and so does baking time.
- One can replace a loaf tin with a round or a square tin. The baking time will vary accordingly.
- Zucchini can be replaced with Carrot or Butternut squash
Sharing this with
I am sharing this bread with our Bread Bakers group where Sue Lau from Palatable Pastime asked us to bake bread with coconut.
Do check the different delicious coconut bread from my dear blogger friends
- Chinese Coconut Buns from Karen’s Kitchen Stories
- Coco Bread from A Day in the Life on the Farm
- Jamaican Coco Bread from Palatable Pastime
- Low Carb Coconut Flour & Oat Fiber Flatbread from Sneha’s Recipe
- Salara (Guyanese Coconut Roll) from Passion Kneaded
- Samoan Coconut Rolls (Pani Popo) from A Messy Kitchen
- Vegan Coconut and Herb Dinner Rolls from Magical Ingredients
- Zucchini Coconut Lemon Muffins from Cook with Renu
We take turns hosting each month and choosing the theme/ingredient.
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Mayuri Patel
Sunday 30th of April 2023
Love how these zucchini coconut lemon muffins look, fluffy and moist. I'm a huge fan of coconut and lemon so am going to try out this recipe over the weekend. And yes, will be adding some choco chips on top:)
Radha
Monday 15th of August 2022
These sound very delicious! I love the addition of coconut and zucchini and the flavors must be yum! I have tons of zucchini waiting to be picked and would give a try.
Karen @karenskitchenstories
Tuesday 9th of August 2022
Lemon, chocolate, zucchini, coconut all get together! Sounds like such a wonderful combination.
Kelly
Tuesday 9th of August 2022
They look and sound delicious! We will definitely try these out. I have a friend asking me if I would like any zucchini please! LOL
Sue Lau
Tuesday 9th of August 2022
Zucchini can be a blessing ~and~ a curse. I have limited garden space so not growing those this year. I still buy a lot of zukes and enjoy baking with them too. These muffins look fab for breakfast.