Healthy Zucchini Coconut Muffins

Zucchini is now in season and I like using seasonal vegetables in my recipes. The best part about seasonal vegetables is that they are always fresh and affordable. It is quite easy to incorporate zucchini in stir-fries or in other  vegetable recipes; but if anyone is looking to add this seasonal vegetable into breakfast then muffins are a great alternative. We had Farmer’s Market Morning Glory muffins few weeks back and I love the combination of carrots, coconut, walnut and fruits in them. But I love baking muffins at home as they are fresh and healthy at-least I know what ingredients I am using. So I thought of using whole wheat, rolled oats, brown sugar, zucchini and coconut for my healthy zucchini coconut muffins.healthy zucchini coconut muffins


These muffins are full of fresh shredded zucchini and little coconut which is making them light and fragrant respectively. They are  healthier as I have not used usual ingredients like all purpose flour,egg and butter and made them with whole wheat flour,oats, yogurt and olive oil.  zucchini muffin batter
So try this zucchini coconut muffin recipe; I think you and your family are going to love these soft, lightly sweetened healthy zucchini coconut muffins.zucchini coconut muffin

Healthy Zucchini Coconut Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins
Healthy zucchini coconut muffins baked without eggs and butter.
  • 1 cup finely grated zucchini
  • ½ cup plain yogurt.
  • ¼ cup pure olive oil.
  • ¼ cup milk.
  • 2 tsp lemon zest.
  • ¼ cup brown sugar.
  • 1 tsp cardamom powder.
  • 3 tbsp unsweetened shredded coconut.
  • 1 cup whole wheat flour.
  • ½ cup rolled oats.
  • 1 tsp baking powder.
  • ¼ tsp salt.
  1. Preheat your oven to 350° F, line muffin pan with cups or grease with non stick cooking spray. Keep it aside.
  2. Take a medium bowl and add yogurt, olive oil, milk, brown sugar, zucchini, lemon zest, cardamom powder and coconut into it, mix well.
  3. Mix flour, oats, baking powder and salt in another bowl.
  4. Add dry ingredients into wet ingredients mix slowly until combined.
  5. Fill the muffin pan with batter. Bake for 30 minutes or until a toothpick inserted into the center of muffin comes out clean.
  6. Remove from oven and let the muffins cool in the pan for 5 minutes and then carefully transfer muffins to the wire rack.
  7. Serve warm drizzled with little honey, butter or your favorite fruit spread.
Nutrition Information
Serving size: 1 muffin Calories: 178.5 Fat: 9.4 g Saturated fat: 2.5 g Unsaturated fat: 6.2 g Carbohydrates: 23.7 g Sugar: 8.2 g Sodium: 151.4 mg Fiber: 3.0 g Protein: 4.0 g Cholesterol: 2.0 mg

healthy zucchini coconut muffins

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