Zucchini Muffins with Walnuts and Coconut (2024)

These easy Zucchini Muffins are the perfect sweet treat for breakfast or an afternoon snack. Shredded coconut and walnuts add an irresistible crunch!

Grandma’s recipes are often the best recipes, aren’t they?

This recipe for Zucchini Muffins with Walnuts and Coconut comes from my Grandma Verie. My mom sadly lost most of her recipes to a basem*nt flood several years ago, but I had snagged this one prior and kept it in my own recipe book.

It was written on a piece of notebook paper. On the back of that paper lives a recipe for Boiled Cookies (which are no-bake chocolate cookies with peanut butter).

I’m not sure of the recipe’s origins, but it creates super moist, tender muffins with lots of crunch.

The muffins are relatively sweet and are packed with two medium zucchini, flaked coconut, and chopped walnuts. Along with a cup of coffee or tea, they are the perfect treat.

Have lots of zucchini? Don’t miss this Zucchini Banana Bread, Zucchini Tomato Casserole, or my Chocolate Chip Zucchini Cake!

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these link.

Top tips

• Be sure to press all of the liquid out of the zucchini. It doesn’t have to be perfect, but get as much out as you can.
• Gently stir the batter just until mixed. Over-mixing causes touch, chewy muffins.
• See below for variations, like adding chocolate chips!

Ingredients

• The dry ingredients include flour, sugar, brown sugar, salt, baking powder, baking soda, and cinnamon.
• The wet ingredients include oil and eggs.
• The mix-ins are zucchini, walnuts, and shredded coconut.

How to make zucchini muffins with walnuts and coconut

Start by grating the zucchini finely. Place it in a mesh colander and press down on it using a spatula. You could also use a wooden spoon, or even your hands.

The goal is to press as much liquid out of the zucchini as possible.

Squeezing the zucchini ensures that the batter doesn’t end up soupy. Once the zucchini does not release any liquid when pressed, it is ready for the batter.

Then, place the drained zucchini in a large bowl with the eggs, canola oil, granulated sugar, and brown sugar. Whisk to combine. Stir in the coconut and walnuts.

Next, stir in the flour, salt, baking powder, baking soda, and cinnamon.

Then, fill 18 muffin cups with the batter.

I find that muffins rise the best when the muffin cups are not too full. I filled each muffin cup two-thirds full. If you fill them much more, the tops of the muffins don’t rise properly and you’re left with flat muffins.

Bake the muffins for 18–20 minutes at 350°F, or until lightly golden on top.

The star of the recipe is the coconut and walnuts. Zucchini doesn’t have much flavor, so it’s really just an ingredient used for moisture and texture (and maybe a little bit of green color).

This allows for the coconut and walnuts to really stand out, complemented by the cinnamon in the batter.

Can I freeze zucchini muffins?

To freeze zucchini muffins, place the muffins in a single layer in a freezer-safe dish or in a resealable freezer bag. Freeze for up to 2 months. Defrost at room temperature.

Frequently Asked Questions

Variations

You can substitute any number of ingredients for the coconut and walnuts (or both). Here are a few ideas:

• Chocolate chips
• Mini chocolate chips
• Chopped pecans
• Fresh blueberries
• Dried cherries or cranberries
• Poppy seeds (1–2 tablespoons)

These Zucchini Muffins are soft and tender, with a lightly crisp exterior and a perfectly domed top. I love them halved, warmed up slightly, and with a pat of butter on top!

You can find more of Grandma’s recipes here:
Grandma’s Cocoa Drops
Grandma’s Do Re Mi Cookies
Grandma’s Boiled Cookies (No Bake Chocolate Cookies)

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe