These easy Zucchini Muffins are the perfect sweet treat for breakfast or an afternoon snack. Shredded coconut and walnuts add an irresistible crunch!
Grandma’s recipes are often the best recipes, aren’t they?
This recipe for Zucchini Muffins with Walnuts and Coconut comes from my Grandma Verie. My mom lost most of her recipes to a basement flood several years ago, but I had snagged this one prior and kept it in my own recipe book.
It was written on a piece of scrap paper. On the back of that scrap paper lives a recipe for Boiled Cookies (which are no-bake chocolate cookies with peanut butter).
I’m not sure of the recipe’s origins, but it creates super moist, tender muffins with lots of crunch.
The muffins are relatively sweet and are packed with two medium zucchini, flaked coconut, and chopped walnuts. Along with a cup of coffee or tea, they are the perfect treat.
- The dry ingredients include flour, sugar, brown sugar, salt, baking powder, baking soda, and cinnamon.
- The wet ingredients include oil and eggs.
- The mix-ins are zucchini, walnuts, and shredded coconut.
Start by grating the zucchini finely. Place it in a mesh colander and press down on it using a spatula. You could also use a wooden spoon, or even your hands.
The goal is to press as much liquid out of the zucchini as possible.
Squeezing the zucchini ensures that the batter doesn’t end up soupy. Once the zucchini does not release any liquid when pressed, it is ready for the batter.
Then, place the drained zucchini in a large bowl with the eggs, canola oil, granulated sugar, and brown sugar. Whisk to combine. Stir in the coconut and walnuts.
Next, stir in the flour, salt, baking powder, baking soda, and cinnamon.
Then, fill 18 muffin cups with the batter.
I find that muffins rise the best when the muffin cups are not too full. I filled each muffin cup two-thirds full. If you fill them much more, the tops of the muffins don’t rise properly and you’re left with flat muffins.
Bake the muffins for 18–20 minutes at 350°F, or until lightly golden on top.
The star of the recipe is the coconut and walnuts. Zucchini doesn’t have much flavor, so it’s really just an ingredient used for moisture and texture (and maybe a little bit of green color). This allows for the coconut and walnuts to really stand out, complemented by the cinnamon in the batter.
Should I peel zucchini before baking?
There is no need to peel zucchini before baking with it. The skin is very tender and will melt right into whatever you’re baking. The skin does add a little bit of green color. So if you’re trying to disguise that there is zucchini in the dish, then you can peel it first.
Can I leave out the coconut?
Yes! You can just leave it out, or add more walnuts instead of the coconut.
What else can I use instead of coconut or walnuts?
Chopped pecans and chocolate chips (or mini chocolate chips) would be great additions to this recipe, instead of the coconut or walnuts.
Why are my muffins flat on top?
There are several reasons that muffins may be flat on top. Check the expiration dates on your leaveners, such as baking powder or baking soda. Replace any that are expired. Another reason is that the muffin tin may be filled to much. The muffin batter should come two-thirds of the way up. Any higher and the muffins could end up flat on top.
These Zucchini Muffins are soft and tender, with a lightly crisp exterior and a perfectly domed top. I love them halved, warmed up slightly, and with a pat of butter on top!
Grandma's Zucchini Muffins
- 2 cups grated zucchini
- 3 eggs
- 1 cup canola oil or vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 cups flour
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 cup unsweetened flaked coconut
- ½ cup chopped walnuts
- Preheat oven to 350°F. Spray two 12-cup muffin tins with cooking spray.
- Place grated zucchini in a mesh colander. Squeeze the water out of the zucchini either with a spatula or with clean hands until water is no longer released when squeezed.
- Place the drained zucchini in a large bowl with the eggs, canola oil, granulated sugar, and brown sugar. Whisk to combine.
- Add the flour, sea salt, baking powder, baking soda, and cinnamon. Stir gently with a spatula until just combined. Stir in the coconut and walnuts.
- Use an ice cream scoop to fill each cup of the muffin tins two-thirds full. I got 18 muffins out of this recipe, so you may not use all of the muffin cups.
- Bake for 18–20 minutes, or until golden brown on top. Let cool for 10 minutes in the pan. Run a butter knife gently around the muffins to release them from the pan. Place the muffins on a wire rack until cool.