Chocolate & Toasted Coconut Zucchini Muffins
 
 
Chocolatey muffins that you won't believe are actually good for you! Shredded zucchini is hidden in the muffins, masked by the chocolate and coconut flavours. Eat your veggies without realizing it!
Author:
Serves: 12 muffins
Ingredients
  • ¾ cup shredded coconut, plus more for topping
  • 1½ cups flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs, lightly beaten
  • ¼ cup packed brown sugar
  • ¾ cup granulated sugar
  • ½ cup milk
  • 1 tsp vanilla extract
  • ¼ cup canola oil
  • 1 zucchini, grated (about 2 cups worth), liquid squeezed out
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 375°F. Lightly grease a 12-cup muffin pan; set aside.
  2. Place ¾ cup of the shredded coconut on a baking sheet and bake for 7-8 minutes until fragrant and lightly browned. Stir every few minutes to avoid burning; set aside.
  3. In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  4. In a large bowl, beat together the eggs, sugars, milk, vanilla, and canola oil.
  5. Add the flour mixture to the wet ingredients, stirring until just combined. Stir in the shredded zucchini, chocolate chips, and toasted coconut.
  6. Scoop the batter into the muffin pan. Top the muffins with the more shredded coconut (untoasted) and bake for 24-28 minutes until a toothpick inserted in the centre comes out clean. Let cool and serve.
Notes
Recipe is adapted from Chatalaine Magazine
Recipe by Port and Fin at https://portandfin.com/chocolate-toasted-coconut-zucchini-muffins/