Tropical Zucchini Muffins

It’s zucchini season and it’s time to bake, especially for those of us who don’t like to eat plain zucchini (like me). Zucchini makes things super moist and delicious and has no flavour whatsoever, to me anyway. These muffins are always on my must-bake list as they are moist, light and sweet and have coconut in them!

You will need:

• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp cinnamon
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• 2 large eggs
• 1 cup sugar
• 1/3 cup canola oil
• 1 tsp vanilla
• 14 oz can of crushed pineapple, drained
• 1 cup grated zucchini
• ½ cup medium-sweet coconut

Preheat your oven to 425ºF and spray 12 muffin tins with canola oil spray or line with paper cups. combine the dry ingredients (first 6) in a bowl and whisk together.

Combine the next 5 ingredients (all but coconut and zucchini) and stir until well incorporated and then add the zucchini and coconut and mix well.

Add these wet ingredients to the dry and mix until just combined. For big, fluffy muffins bake at 425ºF for 5 minutes and then reduce heat to 350º and continue cooking for 15-20 minutes until tops are golden and toothpick inserted in centre comes out clean. If you wish to skip this step bake at 350ºF for 20-25 minutes or until tops are golden and toothpick in centre comes out clean.

Tropical Zucchini Muffins

 

Author: Sarah Schultz

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

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These tropical zucchini muffins have pineapple and coconut and a blend of spices that make them moist, sweet and perfect every time.

Ingredients

• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp cinnamon
• ⅛ tsp allspice
• ⅛ tsp ground cloves
• 2 large eggs
• 1 cup sugar
• ⅓ cup canola oil
• 1 tsp vanilla
• 14 oz can crushed pineapple; drained
• 1 cup grated zucchini
• ½ cup medium-sweet coconut

Instructions

1. Preheat oven to 425F.
2. Mix first 6 ingredients: flour, baking soda, baking powder, cinnamon, allspice & cloves in large bowl; make well in centre.
3. Combine next 5 ingredients: eggs, sugar, canola oil, vanilla and pineapple in a separate bowl.
4. Add zucchini and coconut to egg mixture and stir.
5. Add all to well in first bowl and mix until just combined.
6. Fill muffin tins right to the top and bake for 5 minutes at 425 and reduce heat to 350 and keep cooking for 15-20 minutes or until tops are golden and toothpick in centre comes out clean. If you don't want fluffy muffin tops as shown in these pictures, fill muffin cups ⅔ full and bake for 20-25 minutes or until tops are golden and toothpick in centre comes out clean.

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Sarah Schultz

I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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