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–+ servings
zucchini muffins with coconut and walnuts on a wire rack.

Grandma's Zucchini Muffins with Walnuts and Coconut

Published by Kate
This recipe for Grandma's Zucchini Muffins is straight from grandma's handwritten recipe! They're light and fluffy, and full of shredded coconut and chopped walnuts.
4.45 from 18 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 18 muffins
Calories 201 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

You do not need to peel the zucchini before shredding it.
Take care not to over-mix the batter, which can make the muffins chewy. 
Substitute pecans or chocolate chips for the walnuts and coconut if you'd like. 
The muffins can be frozen for up to 2 months. Place them in a freezer safe container or resealable freezer bag. Defrost at room temperature. 

Nutrition

Calories: 201kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 27mgSodium: 148mgPotassium: 124mgFiber: 2gSugar: 20gVitamin A: 75IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Keyword zucchini muffins
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