Recipe: Pineapple Coconut Zucchini Muffins to fuel a busy morning

A wholesome breakfast muffin that's hard to resist

Published on Mar. 9, 2026

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This recipe for Pineapple Coconut Zucchini Muffins offers a delicious and nutritious way to start the day. The muffins feature a blend of fresh zucchini, sweet pineapple, and nutty coconut, creating a flavorful and satisfying breakfast option.

Why it matters

Muffins can be a convenient and portable breakfast, but many store-bought varieties are high in sugar and lack substantial nutrition. This recipe provides a healthier alternative, using wholesome ingredients to deliver a tasty and filling morning treat.

The details

The Pineapple Coconut Zucchini Muffins are made by combining grated zucchini, crushed pineapple, shredded coconut, and a few other simple ingredients like eggs, flour, and baking powder. The result is a moist, lightly sweetened muffin that's perfect for busy mornings on the go.

  • The recipe was published on March 9, 2026.

The players

The Berkeley Bowl Cookbook

A cookbook featuring recipes from the iconic Berkeley Bowl grocery store, known for its wide selection of fresh, organic produce.

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The takeaway

This recipe offers a nutritious and delicious way to start the day, providing a balance of fiber, protein, and natural sweetness from the zucchini, pineapple, and coconut. It's a great option for busy mornings when you need a quick and satisfying breakfast.