Zucchini Coconut Muffins with Streusel Topping

Zucchini Coconut Muffins with Streusel Topping myfavvouritepastime.comI know some of my friends don’t like coconut in any form  I love everything coconut, the oil, the desiccated, the milk, the cream and I use it for cooking everything from beef, to cake, to cookies, to soupto pasta and rice, of course. Today is sunny. What a pleasant surprise. I am basking right now and getting my vitamin D at the same time. I am also planning my christmas dinner on the side.  I made half the muffins with streusel topping. If you love coconut, you’ll definitely love them. Have a lovely day!!!!

Zucchini Coconut Muffins with Streusel Topping

  • Ingredients
  • 250g (9oz, 2 cups) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50g (2oz, ½ cup) shredded coconut
  • 180g (6.5oz, ¾ cup) sugar
  • 2 large eggs
  • 120ml (½ cup) vegetable oil
  • 120ml (½ cup) unsweetened coconut milk
  • 1½ cups grated zucchini

Zucchini Coconut Bread myfavouritepastime.com_2345Please always remember to assemble all ingredients before you start

Zucchini Coconut Bread myfavouritepastime.com_2370Preheat the oven to 350ºF (175ºC) and grease a twelve hole muffin tin (pan) with oil or nonstick cooking spray. Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shredded coconut and stir until combined, then make a well in the centre.

Zucchini Coconut Bread myfavouritepastime.com_2372In a separate bowl, whisk together sugar, egg, vegetable oil and coconut milk.

Zucchini Coconut Bread myfavouritepastime.com_2374Until thoroughly mixed.

Zucchini Coconut Bread myfavouritepastime.com_2376Add the egg-coconut milk mixture into the well

Zucchini Coconut Bread myfavouritepastime.com_2377and stir until combined.

Zucchini Coconut Bread myfavouritepastime.com_2380Fold in the shredded zucchini.

Zucchini Coconut Bread myfavouritepastime.com_2381The final batter

Zucchini Coconut Muffins with Streusel Topping myfavouritepastime.comSpoon the batter into the prepared muffin tin (pan). Top with the streusel. I only topped half with streusel

Zucchini Coconut Muffins with Streusel ToppingBake 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Let the muffins cool in the pan for about 10 minutes then loosen with a knife and transfer onto the cooling rack.

Zucchini Coconut Muffins with Streusel Topping myfavvouritepastime.comThe streusel topped ones tasted better so next time it will be streusel all the way!

Zucchini Coconut Muffins with Streusel Topping

Zucchini Coconut Muffins with Streusel Topping

Preparation Time: 20 minutes; Baking time: 20-25 minutes; Makes: 12 muffins

Ingredients

  • 250g (9oz, 2 cups) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50g (2oz, ½ cup) shredded coconut
  • 180g (6.5oz, ¾ cup) sugar
  • 2 large eggs
  • 120ml (½ cup) vegetable oil
  • 120ml (½ cup) unsweetened coconut milk
  • 1½ cups shredded zucchini
  • Streusel Topping*

Instructions

  • Preheat the oven to 350°F (175°C)  and grease a twelve hole muffin pan with oil or nonstick cooking spray. (you can also use muffin cases)
  • Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shredded coconut and stir until combined, then make a well in the centre.
  •  In a separate bowl, whisk together sugar, egg, vegetable oil and coconut milk.
  • Add the egg-coconut milk mixture into the well and stir until combined. Fold in the shredded zucchini.
  • Spoon the batter into the prepared muffin tin (pan). Top with the streusel. Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 10 minutes then loosen with a knife and transfer onto the cooling rack.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 350°F (175°C), convection, for 25 minutes.
  • For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

18 thoughts

  1. Hi my friend!! Happy New Year to you and yours! ; o )
    These muffins look awesome. As you know, I PIN everything of yours… that is, when I take the time to visit. I’m beginning to do a bit of ‘catching up’ lately.
    I’m gonna add the unsweetened coconut milk and the zucchini to my shopping list. ; o )

    1. Happy New Year, Cecile, and thanks a million for pinning.
      Times are busy so I haven’t been posting but I’m still on the radar of WordPress.
      Did you add coconut milk to your shopping list???
      How are you doing? are you feeling much better now?
      Bon weekend, mon amie. A la prochaine!!!
      Liz

  2. Yes, I will take mine with the streusel topping, please. Love coconut anything. Am nibbling on macaroons that I made earlier this week, dipped in chocolate of course. Happy holidays to you and your family – Kat

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