Coconut Zucchini Muffins
Serves: 24 muffins
  • 1½ cups whole wheat flour
  • 1½ cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup virgin coconut oil, melted and cooled slightly
  • 1 cup honey
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups shredded zucchini (about 2 large)
  • ½ cup shredded sweetened coconut, plus more for sprinkling on top
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flours, baking soda, powder and salt. In another bowl, whisk together coconut oil, honey, yogurt, eggs and vanilla. Stir in the zucchini. Add the dry ingredients to the wet and stir until just combined. Fold in the coconut.
  3. Scoop the batter evenly into 24 lined or sprayed muffin cups.
  4. Bake about 20 minutes, or until the edges are just turning golden and a toothpick inserted into the center of a muffin comes out clean.
I found that using half pastry flour made these muffins super light and fluffy for whole wheat muffins, but you could easily sub all regular ww flour or even all purpose flour. You can use the same amount of butter in place of coconut oil, but I like that the oil adds extra coconut flavor.
Recipe by Flying on Jess Fuel at