Step 1

Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.

Step 2

In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.

Step 3

Store in an airtight container for up to 3 days OR freeze for up to 2 months.