Coconut Lime Zucchini Muffins

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!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 275kcal

Author Deborah Harroun

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

Notes

Make sure to turn the oven temperature down after the first 5 minutes or the muffins will brown too quickly.

You don’t need to drain your zucchini. If you are using a large zucchini, you will want to remove the seeds, but you can shred all of a small zucchini.

You will probably not use all of the glaze, depending on how thick you want the glaze.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition