Bytes to Bites

Chocolate & Toasted Coconut Zucchini Muffins
April 9, 2017, 2:46 am
Filed under: Breads and Muffins


A friend posted these on Facebook and I happen to be quite fond of zucchini, coconut and chocolate – so, you can’t go wrong putting them in the same muffin, right? Nope.


3/4 cup shredded coconut, plus more for topping

1 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs, lightly beaten

1/4 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup milk

1 tsp vanilla extract

1/4 cup canola oil

1 zucchini, grated (about 2 cups worth), liquid squeezed out

1/2 cup chocolate chips (optional – but really, why wouldn’t you!)


1. Preheat oven to 375 degrees F. Place 3/4 cup of shredded coconut on a baking sheet and bake for 7 – 8 minutes until fragrant and lightly browned. Stir every few minutes to avoid burning; set aside.

2. In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together the eggs, sugars, milk, vanilla and canola oil. Add the flower mixture to the wet ingredients, stirring until just combined. Stir in the shredded zucchini, chocolate chips, and toasted coconut.

4. Scoop the batter into the muffin pan (lined, or lightly greased). Top the muffins with more shredded coconut (untoasted) and bake for 24 – 30 minutes until a toothpick inserted into the centre comes out clean. Let cool and serve. (Note, the original recipe suggested up to 48 minutes, that is too much time for my oven. Adjust to your own oven accordingly)


These were pretty darn good! I like a moist muffin, but I don’t like them to get soggy quickly. So far, these ones have great taste and they’re a nice, fluffy, firm muffin. The kids like them too.

Our Home Rating? 4.5/5 bites



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