As the zucchini piled up on my countertop last week, I started making zucchini bread, which I enjoyed (as did everyone in my office). After making a couple of loaves I realized quick breads felt like an occasional afternoon indulgence with tea. What I needed was a recipe for a healthy breakfast muffin, and it didn’t take long for me to find it. I headed over to Sharon’s Spiced Carrot Muffins, which are a little bit naughty, but mostly just nice. I swapped carrots for zucchini and subbed in coconut oil for vegetable oil. Because I almost always have Greek yogurt in my fridge, I thinned it with a little milk and used it in place of plain yogurt. I edited the spices too and added some dried coconut to the mix. With only 2/3 cup brown sugar for twelve muffins, I felt downright virtuous eating one of these!
I’ve made several batches now. Dad particularly loves them. He breaks one in half, toasts it up, and adds a little pad of butter to each half. He might drizzle on a little honey if he’s feeling extra indulgent on a Saturday morning. Not a half hour later he’s already asking, “Where’d you put those muffins?” He can’t get enough.
Our cousin (Mom’s niece), Laura, got married last weekend. The day before the wedding her family had a houseful of bridesmaids, cousins, aunts, and uncles–many mouths to feed! We brought over homemade granola and yogurt, fruit salad, and two batches of these muffins. The muffins were the first to go, and we promised to share the recipe.
- 2½ cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon table salt
- 1 cup Greek yogurt
- ⅓ cup milk
- 2 large eggs
- ⅔ cup light brown sugar
- ½ cup coconut oil
- 1 teaspoon vanilla extract
- 2 cups zucchini, coarsely grated and squeezed of liquid
- 1 cup unsweetened shaved coconut
- Heat the oven to 375 degrees and adjust the rack to the middle position. Line a 12-cup muffin tin with baking cups and spray with nonstick cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.
- In a large bowl, whisk together the eggs, sugar, oil, yogurt, milk, and vanilla. Using a spatula, stir in the dry ingredients and mix until just combined. Fold in the zucchini and coconut.
- Divide the batter evenly between muffin cups, filling them to just below the top. Bake until lightly browned and well risen, about 25 minutes.