Grate the zucchini, and place in a fine mesh strainer.
Press until most of 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.
Slice in half, slather with softened salted butter, and enjoy with coffee or tea.