These Coconut Lime Zucchini Muffins are super moist and bursting with summer flavor. Shredded zucchini, coconut, and fresh lime come together in this muffin recipe that is perfect for breakfast or brunch. It’s a great way to use up that garden zucchini!
Gimme all the zucchini recipes! If you are working through a surplus, you can also make this Chocolate Zucchini Bread or these Chocolate Zucchini Muffins.
Coconut lime is one of those flavor combinations that just screams summer. Combine that with the summer’s more prolific garden veggie – the zucchini – and you have these Coconut Lime Zucchini Muffins that you’ll want to make all summer long!
These muffins are a little extra, with a coconut lime glaze over the tops. You don’t have to add it, (especially if you don’t love a super sweet muffin), but it does add just another layer of summer.
Ingredients
- Flour: I use all-purpose flour.
- Baking Powder & Baking Soda: You will want to use both baking powder and soda to get these muffins to have the perfect texture and rise.
- Salt: Salt helps to balance the flavors, and also contributes to texture.
- Sugar: You will need granulated sugar for the muffins, and powdered sugar for the glaze.
- Coconut Oil: I like to use virgin coconut oil for these muffins. It has a more pronounced coconut flavor, so it works really well in these muffins. You can use refined coconut oil, but you just won’t get as much coconut flavor.
- Lime Juice & Zest: Zest your lime before you juice it. A whole lime is much easier to zest than a half that has already been squeezed!
- Coconut Extract: This just adds another boost of coconut flavor. If you don’t have it, or don’t want to add it, you can totally leave it out. The coconut flavor will just be lighter.
- Zucchini: If you are using a smaller zucchini, just grate the whole thing. If you have a really large zucchini, they tend to be more watery, so you’ll want to make sure you scrape out the seeds.
- Coconut: I use sweetened, shredded coconut. If you want a less sweet muffin, feel free to swap in unsweetened coconut.
How to Make Coconut Lime Zucchini Muffins
STEP 1: Mix the dry ingredients in a large bowl. Set this aside.
STEP 2: In another bowl, whisk together the sugar, melted coconut oil, eggs, lime juice, lime zest, and coconut extract. Mix this well.
STEP 3: Add the wet ingredients to the dry ingredients. Mix this until it is mostly mixed, but you will still have some patches of flour.
STEP 4: Add the zucchini and the coconut and stir just until everything is combined.
STEP 5: Divide the batter between the prepared muffin cups. They will be mostly full. Bake the muffins until they are cooked through and lightly browned. Let them cool completely.
STEP 6: Whisk together the powdered sugar, lime juice, and coconut extract. Dip the top of the muffins into the glaze, then let the glaze set up before serving.
Tips and Tricks
You can leave the glaze off of these muffins – they will still be delicious! The glaze just adds a little something extra.
Make sure to read the recipe through before starting. You will be turning the oven temperature down after 5 minutes. The muffins will cook faster and will get too brown if you don’t turn the temperature down.
You will probably not use all of the glaze. I like to have a little extra because it makes the muffins easier to dip.
I like to store these in a container, but not totally airtight. They get too sticky if kept in an airtight container. They will last a couple days at room temperature, or you can refrigerate them to last a little longer.
More Muffin Recipes
Brown Sugar Muffins
Carrot Muffins
Banana Chocolate Chip Muffins with Coconut
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Coconut Lime Zucchini Muffins
Ingredients
Muffins:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tablespoon lime juice
- Zest of 1 lime
- 1/2 teaspoon coconut extract
- 1 3/4 cups shredded zucchini (215g)
- 1/2 cup shredded, sweetened coconut
Glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1/2 teaspoon coconut extract
Instructions
- Preheat the oven to 425ºF. Line 12 muffin cups with liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In another bowl, mix the sugar, melted coconut oil, eggs, lime juice, lime zest, and coconut extract.3/4 cup granulated sugar, 1/2 cup melted coconut oil, 2 eggs, 1 tablespoon lime juice, Zest of 1 lime, 1/2 teaspoon coconut extract
- Pour the wet ingredients into the dry ingredients and mix until almost combined.
- Add the zucchini and coconut and mix just until combined.1 3/4 cups shredded zucchini, 1/2 cup shredded, sweetened coconut
- Divide the batter between the 12 muffin cups. They will be mostly full.
- Transfer to the oven and bake for 5 minutes, then reduce the heat to 350ºF. Bake an additional 13-15 minutes, or until baked through.
- Let the muffins cool slightly, then remove from the pan to cool completely.
- In a bowl, whisk together the powdered sugar, lime juice, and extract. You want to to be a good consistency to dip the muffins in. You may need to add a little more lime juice. Take the cooled muffins and dip the top into the glaze, letting any excess drip off. Let the glaze set up before serving.1 cup powdered sugar, 2 tablespoons lime juice, 1/2 teaspoon coconut extract
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