Back to Blog Home

Best Zucchini Recipes

wwjkw67 profile picture
August 06, 2013 · 821 Views

Photo by aresauburn

While summer barbecue season is definitely the time for burgers and hot dogs, don’t forget that freshly-picked fruits and vegetables are available now at area produce stands, farmer’s markets and grocery stores for you to enjoy. Whether you are taking a covered dish to a company picnic or preparing a barbecue in your own backyard, these zesty recipes will be a hit with friends and family.

With this in mind, here’s a terrific way to use all that zucchini that you harvested and can’t seem to get rid of. These savory zucchini muffins are perfect for breakfast but also make a great dinner bread. We call them ‘Spice Muffins’ so veggie-haters will try them. It fools them every time!

Photo by tenaciousme

ZUCCHINI MUFFINS:

What you will need

In large mixing bowl, combine:

  • 3 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Add:

  • 2/3 cup milk
  • 2/3 cup oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 3 cups shredded zucchini

What to do next

1. Line two 12-cup muffin pans with cupcake papers.

2. Stir ingredients together in large mixing bowl. Once folded, pour mixture evenly into muffin pan. 

3. Sprinkle with mixture of 4 teaspoons sugar and 1/2 teaspoon cinnamon.

4. Bake at 350 degrees for 25 – 30 minutes or until golden brown. Makes 24 zucchini muffins.

The muffins freeze well. If you have plenty of zucchini but don’t want to use the oven in the summer’s heat, shred the vegetable into 3-cup bags or plastic containers, label, and keep in freezer for later use.

Now that you have an abundance of zucchini muffins, why not try a fast and easy topping recipe for zucchini marmalade?

ZUCCHINI MARMALADE:

What you will need

  • 1 cup water
  • 6 cups zucchini, seeded and grated
  • 1 20-ounce can crushed pineapple, undrained
  • 2 tablespoons lemon juice
  • 6 cups sugar
  • 2 3 oz. boxes apricot Jell-O

What to do next

1) Bring water and zucchini to a boil for 6 minutes. Do not drain.

2) Add pineapple, lemon juice, and sugar. Bring back to boil to 6 minutes.

3) Add jello, stir to dissolve. Bring to boil for another 6 minutes.

4) Pour into jars and seal. When cool, store in freezer until ready to use.

If you really have a sweet tooth to satisfy, try these mouth-watering dessert recipes infused with, you guessed it, zucchini!

Photo by www.justgrobio.com

CHOCOLATE ZUCCHINI CAKE:

What you will need

Mix together:

  • 1/2 cup margarine
  • 1/2 cup oil
  • 1 3/4 cup sugar

Add:

  • 2 eggs
  • 1 teaspoon vanilla

Whisk together and add:

  • 2 1/2 cup flour
  • 1/4 cup cocoa
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 cup sour milk or sour cream
  • 1/2 tablespoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon cloves

Blend in:

  • 2 cups grated zucchini

What to do next

1) Pour mixed ingredients into greased & floured 9 X 13 pan.

2) Sprinkle 1 1/2 cups chocolate chips on top.

3) Bake at 325 degrees for 45-50 minutes. Let cool, then serve.

ZUCCHINI PIE:

  • 6 cups sliced and seeded zucchini, cooked until tender-crisp
  • 2 tablespoons lemon juice
  • Dash of salt
  • 1 ¼ cup sugar
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons cream of tartar
  • 3 tablespoons flour
  • 2 9-in. pie shells

What to do next

1) Toss together zucchini, lemon juice and salt. Set aside.

2) In a large bowl, mix sugar and other ingredients. Mix well.

3) Add zucchini mixture, which may be runny.

4) Pour into shells. Dot with butter. Add vented top crusts.

5) Bake at 400 degrees for 40 minutes or until golden brown.

Photo by HeatherHeatherHeather

ZUCCHINI COOKIES:

What you will need

  • ½ cup butter or margarine
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 ½ cup rolled oats
  • 1 cup grated zucchini
  • 1 cup nuts (optional)
  • ½ cup raisins (optional)

What to do next

1) In large bowl, beat first 4 ingredients. In another bowl, mix flour, salt, baking soda, baking powder, and spices. Blend this mixture into the butter mixture.

2) Fold in oats and zucchini. Add optional ingredients if desired. Mix well.

3) Scoop a teaspoon worth of mixture onto greased cookie sheets. Bake 10-12 minutes at 350 degrees until lightly browned. Cool on wire racks then serve. Makes 3 dozen cookies.

Related Posts