1Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
2In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.