Start by grating zucchini with a box grater. Place it in a fine mesh strainer and press with a spatula until the liquid is released.

Combine the zucchini with oil, eggs, white sugar, and brown sugar. Stir in the flour, sea salt, baking powder, baking soda, and cinnamon. Then, stir in the coconut and walnuts.

Bake the muffins for 18–20 minutes at 350°F, or until cooked through.

These muffins are especially delicious slathered with some salted butter.  Serve with coffee or tea!