Zucchini and coconut muffins with pecans


  • 1 cup zucchini, unpeeled and shredded (about two medium)
  • 1 1/2 cups white flour
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup sweetened coconut, shredded
  • 1/2 cup pecans, chopped


Preheat oven to 375 degrees. Fill a 12-cup muffin tin with paper liners and set aside.

In small bowl, shred and drain out the extra liquid from the zucchini, until it equals one cup. Set aside.

In large bowl, put the white flour, white sugar, light brown sugar, egg, canola oil, vanilla extract, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add the zucchini and mix well with large spoon.

Mix in the coconut and pecans and combine until well incorporated.

Distribute the batter evenly into the 12 paper liners.

Bake for 20-22 minutes or until a toothpick inserted into one of the muffins comes out clean. Remove from oven and let the muffins cool for five minutes before removing to a wire rack to continue to cool. Enjoy!

This recipe is courtesy Cathy B. at On the Menu Today at Cathy's Kitchen.