Makes 16 muffins
1 1/2 cups shredded zucchini
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup unsweetened shredded coconut
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
3/4 cup Greek honey
1/3 cup olive oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
In a large mixing bowl, combine the flours, cocoa, shredded coconut, baking powder, and salt. In a smaller bowl, whisk the eggs briefly and then add the buttermilk, honey, olive oil, and vanilla. Fold the wet ingredients into the dry and stir just until combined. Finally, fold in the zucchini.
Spoon the batter into prepared muffin tin. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.