Step 1

Preheat the oven to 375°F. Lightly grease 16 muffin cups or line them with papers. Line a sheet pan with foil and spray lightly with cooking spray or rub with a paper towel and a bit of oil.

Step 2

Lay several thicknesses of paper toweling on a work surface. Spread grated zucchini on top of paper towels. Roll zucchini up tightly in paper toweling to absorb excess moisture. Set aside.

Step 3

Combine pecans and sunflower seeds on the prepared sheet pan. Drizzle with the honey and olive oil. Stir to coat seeds with honey mixture (don't worry if the honey seems to stick to just some of the nut mixture, it will all come together in the oven). Bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven and set aside. Stir once or twice during cooling to keep mixture from clumping together.

Step 4

In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.

Step 5

Add the coconut and golden raisins. Stir well and the run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or raisins that remain. Add drained zucchini and pineapple and stir again.

Step 6

In a separate bowl, beat together the eggs, oil, orange juice and vanilla. Stir till smooth. Add egg mixture to the flour mixture, and stir until evenly moistened (mixture will be fairly thick).

Step 7

Divide the batter among the cup wells of the prepared pans, filling almost to the top (a little more than 3/4 full). Divide the candied pecan mixture evenly among the muffins. Sprinkle each muffin with about ½ teaspoon of demerara (or turbinado) sugar.

Step 8

Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean.

Step 9

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Store in an airtight container.