Coconut Spice Zucchini Muffins - The Gingered Whisk

Friday, July 22, 2016

Coconut Spice Zucchini Muffins

Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

These muffins are a lovely addition to any breakfast, tea, or afternoon snack. They are moist, Normally zucchini muffins are spiced with a little bit of cinnamon, and thats it. But these are also spiked with nutmeg and ginger, and they have so much awesome coconut in them! These are definitely a fun treat! 

Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

One of the awesome benefits of blogging is getting to know so many other awesome people who are totally dedicated to delicious food. I also totally love supporting people that I know, and bringing awesome new recipes to you! Annalise from Sweet Ana's has worked her tail off and just published her very first cookbook! I totally jumped at the chance to review it for you, because its filled with over 75 recipes for the slow cooker, freezer meals, and easily prepared meals - and those are the kinds of recipes we love! 
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Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

This is a great cookbook that all homes should have - its simple, filled with great recipes that are easy to follow and delicious to eat. You can get your own copy of The Make-Ahead Kitchen here! We all need more make ahead meals in our lives, right?

The Make Ahead Kitchen Cookbook

Coconut Spice Zucchini Muffins

by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (24 muffins)
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 cups shredded zucchini
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup sugar
  • 1/2 cup melted coconut oil or butter
  • 1 cup sour cream
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded unsweetened coconut
Preheat the oven to 350 degrees.
Squeeze out the shredded zucchini well over a large colander in the sink until most of the liquid is squeezed out.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
In another large bowl, whisk together the sugars, coconut oil (or butter, if using), sour cream, eggs, and vanilla until well blended.
Whisk in the shredded zucchini and coconut into the wet ingredients.
Combine the wet and the dry ingredients and stir until just combined.
Divide evenly into two greased muffin pans.
If using loaf pans, bake for 18-20 minutes, until a toothpick inserted in the center comes out almost clean.
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  1. I love the coconut spin on these muffins :) I would love one with my coffee :)

  2. One of the best parts of blogging has been meeting you for sure!! P.S. I WANT these muffins. Right now! :) :P

  3. This cookbook looks terrific--and yes, so many make ahead meals needed! These muffins look terrific. What a fun flavor combination.


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