'Tis the season for zucchini; it's everywhere. Who hasn't had zucchini bread? I needed something different. Luckily my friends at King Arthur Flour have got me covered with my addiction.
Alright, I almost took the easy way out with these muffins. I thought to myself...these don't really need a glaze do they? Actually toasting coconut? Last time I did that it burned- badly. That pan was hard to clean. Then I thought, okay, there's a reason the recipe is written this way and let's give it a go. First of all, the toasted coconut smells amazing. I know there are some folks who don't like coconut & I used to be one of you. Have you tried it toasted? If not, then my guess is you are missing out. And the aroma....much better than any Glade or Scentsy product I've ever come across. The muffins are very tasty, not too dense, but the star is the glaze with the toasted coconut. Completely worth the extra effort. Here's the recipe.
|Our glaze to the left and the toasted coconut to the right|
|The glaze needs to be a little runny...otherwise it would be called icing|
|Small hands roll it in the coconut|
|The same little hands place it just so!|
Sure sure, zucchini is a healthy vegetable. You can steam it, grill it, saute it, but baking with it is more fun. I promise.