These are amazing muffins! I used the fresh coconut my son and I cracked, but you can use unsweetened store bought. If you use sweetened coconut, drop the sugar 1/4 C. and add an extra 2 T. of flour to keep the consistency.

3 C. Flour

1  C. Sugar

1/2 C. Brown Sugar

1 T. Baking Soda

3/4 t. Salt

1 t. Cinnamon

2 Large Eggs

2/3 C. Sour Cream (light is okay to use)

2 C. Shredded Zucchini

1 1/2 t. Vanilla Extract

1/2 C. Melted Butter

1/2 C. Vegetable Oil

3/4 C. Unsweetened Coconut Flakes

3/4 C. Chocolate Chips

Preheat oven to 350 degrees. In a medium bowl, mix together flour and next 5 ingredients. Set aside. In a large bowl, whisk together the eggs and sour cream until fully blended and creamy.  Add zucchini, vanilla, butter, and oil and mix well. Stir in coconut. Add flour mixture in slowly, stirring gently until incorporated. Stir in chocolate chips.

Scoop batter into lined cupcake trays so each is 3/4 full.  Bake in oven for about 20-25 minutes until lightly brown on top and cooked through.

Makes 24 muffins.



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