Today I’m excited to introduce to you a darling friend of mine, Erin. A fellow blogger and travel addict like myself, she’s sharing her recipe for some amazing Coconut Zucchini Muffins while I work another 16 hour day at the restaurant. Tis the season on Martha’s Vineyard, so once a week you’ll get a guest post from a talented food blogger friend, like Erin. I’ll let her take it away!
Hi there Cooking with Books readers! I’m Erin Clarke from The Law Student’s Wife, and I couldn’t be more honored to be guest posting for my wonderful friend Marnely today. The two of us originally “met” through blogging, and last summer, were finally able to hang out in “real life” when I visited Martha’s Vineyard. Marnely was the perfect tour guide, and we instantly bonded while attempting crack open super buttery lobster knuckles. (FYI: It’s harder than it looks and totally worth it.)
Today happens to be National Zucchini Day (yes, it’s a thing!), and to celebrate, I’m sharing a recipe for my latest summer fixation, Zucchini Coconut Muffins. These fluffy, mega-moist, and tropically-inspired breakfast treats are the evidence that inspiration is born of desperation. In my case, desperation looked like a zucchini excessive enough to sustain a small elephant.
Zucchini and I have a complicated relationship. In July, I welcome zucchini with warmth and exuberance. Every bite of zucchini bread, zucchini stir fry, and stuffed zucchini is as splendid as the one before. I am in summer produce heaven.
By August, zucchini gets clingy. Instead of occupying a small corner of my crisper, it takes over my counter and, by association, my life. What was once a beautiful thing—summer veggie burritos, zucchini waffles—digresses into squash mutiny, and I struggle to eat through my supply.
Zucchini Coconut Muffins are a tasty way to use up superfluous zucchini. Moist and healthy, they pack triple the coconut flavor with coconut oil, shredded coconut folded into the batter, and extra toasted coconut dusted on top. Because zucchini is so mild, it pairs well with the coconut and lets it be the star. Plus, a single batch of 12 muffins uses two full cups of shredded zucchini. We’re eating our greens and putting a dent in the zucchini supply. High five!
Zucchini may be clingy, but with the tasty prospect of Zucchini Coconut Muffins so near, I say we embrace the excess. Happy National Zucchini Day everyone! Thanks for letting me share this guest post with you.
Coconut Zucchini Muffins
For the Muffins:
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 2 large eggs
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup coconut oil
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 2 cups grated unpeeled zucchini about 1 medium
- ¾ cup sweetened shredded coconut
For the Glaze:
- 1 cup powdered sugar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon almond extract
- 2 to 3 tablespoons milk
- Toasted shredded coconut for topping
- Place rack in upper third of oven and preheat the oven to 350°F. Lightly grease a standard 12-cup muffin pan.
- In a large bowl, stir together the white whole wheat flour, all purpose flour, salt, baking soda, baking powder, and cinnamon. In a medium bowl or large mixing cup, whisk together the eggs, honey, brown sugar, coconut oil, and vanilla until well blended. Add all at once to the dry ingredients, stirring by hand just until combined. The mixture may be a little lumpy. Fold in the zucchini and coconut.
- Scoop the batter into the prepared muffin pan. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the glaze: Stir together the powdered sugar and salt, then whisk in almond extract and the milk, 1 tablespoon at a time, until the desired consistency is reached. Dunk the top of each muffin into the glaze, then sprinkle with toasted coconut.