Tropical Zucchini Muffins

Ingredients

Cake

• 2 cups butter, softened

• 2 ½ cups brown sugar

• 8 large eggs

• 4 tsp vanilla extract

• 1 cup milk

• 6 cups all-purpose flour

• 2 tbsp baking powder

• 2 tsp baking soda

• 2 tsp salt

• 4 tsp cinnamon

• 2 tsp nutmeg

• ¼ tsp ginger

• ¼ tsp cloves

• 2 cups canned crushed pineapple, juice fully squeezed out

• 6 cups grated zucchini (loosely measured, not packed)

  
  

Coconut Cream Cheese Icing

• 12 oz (1½ blocks) cream cheese, softened

• 1½ cups butter, softened

• 3 tsp coconut milk

• 1½ tsp vanilla extract

• 3 cups icing sugar

• ½–¾ cup toasted coconut

  
  

Instructions

1. Preheat the oven

   Preheat oven to 325°F (convection). Bake for 32–35 minutes, or until a toothpick inserted into the centre comes out clean

2. Prepare the produce

   Grate the zucchini (do not pack) and set aside. Drain the crushed pineapple thoroughly, squeezing out as much juice as possible. Set aside.

3. Make the batter

   In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl between additions. Mix in the vanilla.

4. Combine dry ingredients

   In a separate bowl, whisk together all dry ingredients.

5. Finish the batter

   Switch to a paddle attachment. Add the dry ingredients to the butter mixture in increments, alternating with the milk. Mix just until combined — do not overmix. Fold in the zucchini and pineapple.

6. Bake

   Grease baking tins or silicone trays with cooking spray or line with paper liners. Fill trays ¾ full. Bake for 32–35 minutes. Allow to cool completely.

7. Ice and finish

   Once cooled, frost with Coconut Cream Cheese Icing and sprinkle with toasted coconut.