When my dear friend gave me a nice, big zucchini from her garden, I knew it was time to get busy in the kitchen. Thank you, Amber!
Armed with my food processor and some of my favorite blogs, I got to work.
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Today, I’d like to give you a few ideas of how you can use the zucchini in your kitchen. These recipes are all of the sweet variety. As I grow more zucchini in my garden, or wait for my friends to bless me with their extras, I will do a post on savory ways to use zucchini so stay tuned.
Before we move onto the good stuff, let me just quickly mention that zucchini can be frozen. Here is how I prepare my zucchini for baking or freezing:
- Wash and dry your zucchini.
- Dice it into small chunks and then grate it using the fine setting on your food processor. This will make it so that your baked goods are not obviously full of zucchini. I don’t bother peeling mine, but you may if you wish.
- After shredding my zucchini, I remove any large chunks or seeds that may not have been processed well. I feed them to my chickens or save them for another recipe. Often I will throw them in a bag of vegetable odds and ends that I keep in the freezer for soups and sauces.
- If you shred more zucchini than you plan to cook or bake with, you can freeze it in individual bags. I usually fill snack sized ziploc bags and then place those into a larger freezer bag. That should yield 1 cup which is perfect for most recipes.
Now for the good stuff… (Click on the highlighted links to find the recipes)
Probably my all time favorite zucchini recipe is Chocolate Covered Katie’s Healthy Chocolate Fudge Zucchini Brownies. Katie recommends baking these the day before you plan to eat them for the best flavor. This recipe is decadent and you would never know they are made with zucchini! I used coconut oil, sugar, and I omitted the chocolate chips because I didn’t have minis. They still came out great. I love the texture of the coconut oil in these. I have used both honey and regular sugar in her frosting recipe.
These Zucchini Coconut Chocolate Chip Cookies from Two Peas and Their Pod are one of my all-time favorite cookies. They are so chock full of healthy ingredients that I hardly feel guilty eating them. These are a must try! I used the brown sugar according to the recipe, but left out the white sugar. I used 3/4 cup of chocolate chips, but next time I will only use 1/2 cup. I also added a pinch of cinnamon. The dough tasted so good that I thought it couldn’t get any better – until I ate a cookie. The dough also freezes well so you can bake fresh cookies anytime.
To celebrate Teen 2’s birthday, I made him Chocolate Zucchini Donuts from Inside BruCrew Life. He said they tasted like dessert. He even said the word dessert in French to sound extra sophisticated. My husband said they tasted like cupcakes. No one even knew they had zucchini in them! I omitted the mini chocolate chips because I don’t have them and I cut the spices in half. Instead of using her icing, I used the frosting recipe from Chocolate Covered Katie’s brownies above because it’s my favorite. I bake my donuts in this mini donut pan.
I also made Heavenly Homemaker’s Whole Wheat and Honey Zucchini Bread. I cut the recipe in half and it made 9 muffins. Other than adding a handful of both unsweetened, shredded coconut and chocolate chips, I followed the recipe exactly. These were wholesome and deliciously sweet. I use these silicone baking cups for muffins and cupcakes.
Last, but certainly not least, I made Pinch of Yum’s Zucchini Pancakes. These are a regular on my breakfast menu during zucchini season or when I have shredded zucchini in the freezer. These are fluffiest when made with all-purpose flour, but healthier when made with whole wheat pastry flour. You could also do a blend of both. Either way, I recommend enjoying them with The Best Buttery, Caramel-ly Pancake Sauce EVER!
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Which of these recipes do you think you will try first? What is your favorite way to use zucchini?Print This Post