Kin's Zucchini Muffins


2-1/2 cups plus 3 tablespoons flour, divided
1 cup unsweetened coconut
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup canola oil, plus extra for greasing
2 tablespoons unsalted butter
4 large eggs
1 teaspoon vanilla
2-1/2 cups grated zucchini (about 1-1/2 medium-size)
1/2 cup grated carrots (about 1 carrot)
Whole or chopped pecans


Heat oven to 375º.

In a large bowl, gently combine 2-½ cups flour, coconut, spices, baking powder, baking soda, and salt.

In a separate bowl or the bowl of a standing mixer, cream sugar, canola oil, and butter together until light and fluffy. Add eggs and vanilla. Beat until well combined.

Add dry ingredients. Stir just until combined; don’t overmix.

Fold in zucchini and carrots.

Fill the cups of two large, well-greased and floured muffin tins (or two loaf pans) three-quarters full.

Top with pecans. Bake 25 minutes for muffins, or 35-40 minutes for bread; cool on wire racks.


12 large muffins or 2 loaves

Preparation Time

45 Minutes

Total Time

75 Minutes

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