Zucchini Coconut Muffin

The zucchini parade continues. At some point in the summer, my competitive juices start to flow and I become driven to find the best use of the over-producing vegetable.  I’m calling these a muffin with a glaze, but I suppose it could be argued they are more of a cupcake once frosting is introduced.

I brought these into work to celebrate a friend’s birthday and another’s last day before maternity leave.  Josilin said to me, “mom you’re so lucky to work somewhere you can bring food to everyone.”  It struck me how these are the moments that shape her idea of employment and what might make a positive workplace in the future.  Truth be told, I’d rather be home with the munchkins all day and bake for their pleasure, but that’s just not in the cards for me at this stage.  In the meantime, I like to see Josilin dreaming of taking cookies into her workplace someday too.

The muffins are super moist and full of coconut flavour.  I’m not sure the glaze is necessary, unless you’re celebrating a special occasion or feeding a bunch of kids.  The sunflower seeds give a nice crunch to each bite and add a bit of protein too.  The original recipe suggested using paper towel to drain the zucchini.  This was not a technique I had employed before and was surprised with the success of it.  It kept the muffin from being a soggy mess and was a quick step.  Hope you’re “lucky” enough to work somewhere that you can make these and bring them in to your coworkers.

Zucchini Coconut Muffin

adapted from two peas and their pod
½ cup all purpose flour

¼ cup coconut flour

¾ cup whole wheat flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1½ cup shredded zucchini (drained in paper towel)

½ cup brown sugar

¼ cup white sugar

¼ cup coconut oil melted

½ cup greek yogurt

1 egg

1 tsp vanilla extract

½ tsp coconut extract

1 cup shredded coconut

½ cup sunflower seeds

Glaze:

2 Tbsp coconut milk

¾ cup icing sugar

2 Tbsp coconut oil melted

¼ tsp salt

½ tsp coconut extract

Preheat oven to 350degrees.  Line 12 muffin pan with paper liners.  In a large bowl whisk together flours, baking soda, baking powder, salt, cinnamon and nutmeg.In a separate bowl, combine sugars, yogurt, coconut oil and extracts.  Add shredded zucchini.Add the wet ingredients to the dry ingredients and stir until just moistened.  Stir in coconut and sunflower seeds.Add about ¼ cup batter to each muffin liner.  Bake for 25-30min until tops spring back when touched. 

To make glaze:  whisk together coconut milk, icing sugar, salt, coconut oil and extract.  Drizzle on top of muffins while still warm (about 5-10min out of oven).Enjoy!