Whole-Wheat Zucchini and Coconut Muffins

Fresh Baked Zucchini Muffins

When it comes to running I tend to hit the pavement alone. For starters I’m not great about seeking out a running buddy, but I’m also stuck in my ways about getting my workout in before the sun rises.  If I don’t do it first thing in the morning it just doesn’t happen – post-work happy hours, social events, FaceTime Mom, cooking up a new recipe… the usual excuses. And no one else wants to get up at 5:45am with me? Weird!

Well yesterday was not the day to be stuck in my ways. Why, you ask?  The first Wednesday is June is National Running Day! I wasn’t about to celebrate this special occasion alone (plus there was no chance of convincing a crew to join me at the crack of dawn either).  So I went to the national site to scout out a running group “meet up,” and one happened to be right in my Uptown neighborhood (score!).

The only downside was the 7 p.m. start time… it’s like waiting for the inevitable but not being able to do anything about it. So I made muffins!

I had a zucchini in the fridge and had always heard it does well in bread to add moisture and keep it light.  Since I was getting creative I gave this dough a tropical twist by adding coconut flakes (full of healthy fats), applesauce (to cut the oil and honey amounts down), and 100% whole wheat flour (the good carbs). It was the perfect pre-run pick me up and kept me well fueled.   

I wasn’t planning well because I forgot the muffins on the kitchen counter or I would have shared them with my new friends at the Dallas Running Club.  But new girl with a basket of treats might be a weird first impression – I was thinking about Elle Woods in Legally Blonde bringing muffins to a study group she was not a part of… it wasn’t well received. 

After experiencing the energy and inclusiveness among the group last night, I’m now convinced running with these guys by my side is a great way to switch up my routine. Everyone was so welcoming and some days you need that accountability and positive peer pressure to hit the road.  And I’m sure they could use some fresh baked goodies as well!

Whole-Wheat Zucchini and Coconut Bread
Serves 12
This moist and light bread is a perfect morning pick-me-up! Full of fiber and healthy fats and carbs, it will keep you well fueled.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 cups whole-wheat flour
  2. 1 ½ teaspoon baking soda
  3. 3/4 teaspoon baking powder
  4. ½ teaspoon salt
  5. 1teaspoon cinnamon
  6. ¼ teaspoon nutmeg
  7. 2 eggs
  8. 1/2 cup oil (coconut oil)
  9. ½ cup applesauce
  10. ½ cup honey
  11. 1 teaspoon pure vanilla extract (coconut extract if you have it)
  12. 3 cups grated zucchini
  13. 1 cup unsweetened shredded coconut
  14. Optional: 1 cup chopped nuts
Instructions
  1. Mix the dry ingredients
  2. In a separate bowl blend together the eggs, oil, applesauce, honey and vanilla
  3. Add the wet ingredient to the flour mixture, stir until blended - do not overmix
  4. Add the grated zucchini and coconut flakes (and nuts if you wish).
  5. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray.
  6. Divide the dough evenly.
  7. Bake for 20 minutes. Bread loaf bakes for 50-60 minutes.
Notes
  1. The dough will be a thick consistency - that's ok! The water in the zucchini will keep the bread moist.
Zest of Zen http://www.zestofzen.com/
Facebooktwittergoogle_plusredditpinterestlinkedinmail

One Reply to “Whole-Wheat Zucchini and Coconut Muffins”

  1. Anna Deveare Smith performs my life story as told by the three half-finished salsa jars in my refrigerator.

Leave a Reply