Kitchen Taste

Coconut Cranberry Zucchini Muffins

Makes 16-20 muffins



  • 1 cup mild olive oil
  • 3 cups shredded zucchini (about 2 medium zucchinis)
  • 1 cup honey or maple syrup or mix
  • 2 eggs
  • 2 tsp vanilla essence (I used a dash of maple as well!)
  • 1 tsp cinnamon
  • 3 cups flour (I used 1.5 whole wheat, 1.5 white flour, I’ve also used all oat flour before)
  • a dash of salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 cup coconut shreds
  • 2/3 cup dried cranberries


  • Preheat oven to 350
  • In a medium bowl, combine shredded zucchini with beaten eggs, olive oil, essence and honey and mix thoroughly
  • In a bigger bowl mix flour, baking soda, baking powder, salt and cinnamon, and whisk to aerate.
  • Fold wet mixture into the dry mixture – do not over mix. Fold in coconut shreds and cranberries as well.
  • Spray muffin tins with oil spray and fill each tin two-thirds of the way
  • Bake in oven for 15-20 minutes
  • Enjoy!

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