Preheat the oven to 375. Line a muffin tin with paper liners.

In a large mixing bowl, stir together the whole wheat flour and the all purpose flour with the sugar, baking soda, cinnamon, and salt.

Add the zucchini, coconut, cranberries, apple, pineapple and pecans. Stir until everything is well coated in the flour.

Make a well in the center of the flour mixture.

In a small mixing bowl, blend the eggs, oil and vanilla. Pour into the well in the flour mixture and stir until all ingredients are moist.

Fill the muffin tins 3/4 full.

Bake 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

Cool the muffins in the pan for 10 minutes before removing from pan.