If you have an abundance of zucchini from your garden, here are 4 fantastic zucchini recipes you have got to try!
Zucchini is one of those amazing vegetables you can make anything with and it’s super easy to grow in your garden! Usually by end of July, we are bursting at the seams with so much zucchini we don’t know what to do with! Aside from making zucchini noodles, sauteeing it, grilling it, making zucchini chips or squash casserole, there are so many delicious ways to use up that bumper crop and delight your taste buds! Scroll down for 4 Fantastic Zucchini Recipes to try this summer.
We’ve all had zucchini bread but have you ever had lemon zucchini bread? Yes lemon and zucchini pair so well together and this is a great way to switch up boring ole zucchini bread! This bread is so soft with the zesty tang of lemon and the perfect right of sweetness. It also freezes really well too. Click here for the recipe.
There’s zucchini in these brownies so that must make them healthy right? Honestly these are the fudgiest brownies you will ever make. I like to sprinkle a little sea salt on top. Click here for the recipe.
This is a great summer soup that transitions well to fall and can be enjoyed chilled or hot. Velvety zucchini and sweet corn make a delicious base. Top with some creamy goat cheese and crackers for the perfect crunch! Click here for the recipe.
This is such an easy healthy, weeknight meal idea! Sneak some zucchini into turkey meatballs and make crispy in the air fryer so you don’t have to heat the house! Serve over some chopped veggies and top with Tzatiki and feta. Click here for the recipe.
I hope you enjoy all of these recipes and they give you a little more variety too!
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Give classic zucchini bread a summery twist with fresh lemon zest in this lemon zucchini bread recipe.
This is the best lemon zucchini bread ever! One of my favorite things to grow in my garden is zucchini. Not only is it easy to grow, but it’s so versatile and you can use zucchini for so many recipes! Lemon zucchini bread will quickly become one of your favorite ways to eat zucchini, I promise! It’s great with a cup of coffee in the afternoon for a pick me up or in the morning for breakfast. Scroll down for the best lemon zucchini bread recipe and more gardening ideas from my friends in the The Cozy Creative Collaborative.
The Cozy Creative Collaborative
Every month some friends and I get together and bring to you some themed DIYs, craft ideas and recipes. This month we are showing you some of our favorite gardeningideas!
And if you are coming over from Rachel’s blog, Welcome!!! I hope you will stick around for awhile 🙂
Using zucchini in recipes
Every year we grow an abundance of zucchini in our garden. It’s great for low carb meals like making zoodles or zucchini pizza crust. But it’s also great for baking. Think of zucchini similar to baking with applesauce, it adds an amazing texture and is a great way to sneak in some veggies too!
You can see some of my other favorite zucchini recipes below:
About 1 1/2 cups of shredded zucchini, drained (I used 2 1/2 medium sized zucchinis)
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
For the glaze
1/2 cup of confectioner’s sugar
1 Tbsp lemon juice
1/4 tsp of vanilla extract
Directions:
1.) Start by preheating the oven to 325 degrees F.
2.) Spray your loaf pan with nonstick cooking spray.
3.) In a large bowl, combine the sugar and lemon zest until fragrant.
4.) Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.
5.) In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.
6.) Add the dry ingredients into the bowl of wet ingredients and mix until combined.
7.) Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.
8.) Remove from the oven and allow to cool on a cooling rack.
9.) Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.
10.) Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.
Enjoy!!!
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Zucchini bread with zesty lemon is the a refreshing twist on a classic baked good. Topped with a lemon glaze this is the perfect afternoon pick me up with coffee or morning breakfast.
In a large bowl, combine the sugar and lemon zest until fragrant.
Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.
In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.
Add the dry ingredients into the bowl of wet ingredients and mix until combined.
Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.
Remove from the oven and allow to cool on a cooling rack.
Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.
Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.
Keyword baked goods, bread, desserts, zucchini
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Fresh zucchini from the garden and summer corn make this a refreshing soup to take you from the end of summer into the beginning of fall. This creamy zucchini corn soup is perfect for a light dinner or lunch either chilled or hot. I’m sharing the recipe below.
Creamy Zucchini Corn Soup
If you follow me on Instagram, you may remember the ginormous zucchini we picked from the garden last week. (I think we made Martha proud!) Anyways, what was I going to make with this bad boy?
With the temps trending a little cooler and fall approaching, I’ve had soup on my mind so I decided to make a zucchini soup. We had some leftover grilled corn on the cob from the night before so I threw that in too for some added sweetness and a little crunch! You can serve either hot or cold. I prefer it served chilled and topped with goat cheese.
If you have an over abundance of zucchini check out these other zucchini recipes:
Ahhhh zucchini season. There are so many amazing things you can do with the vegetable but sneaking it into dessert so that your husband and kids will never know brings me great joy! I’m sharing my recipe for the fudgiest chocolate zucchini brownies you’ll ever make.
The fudgiest chocolate zucchini brownies
Ingredients
1/4 cup of vegetable oil or coconut oil
3/4 cup of granulated sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups shredded zucchini (approximately 1 large zucchini)
1/4 teaspoon cinnamon
2/3 cups of cocoa powder
1/2 cup of all purpose flour
1/2 teaspoon salt
2 cups chocolate chips
sea salt (optional)
Directions
1.) Preheat oven to 350 degrees. Spray an 8×8 square pan with nonstick baking spray.
2.) Mix the vegetable oil and sugar together. Add in the vanilla, eggs and shredded zucchini combining well. (The zucchini will be watery. Be sure to leave the water as that will add the moisture).
3.) Stir in cinnamon, cocoa, flour and salt until a brownie batter forms.
4.) Pour the batter into the greased pan. Sprinkle chocolate chips on top.
5.) Bake for about 28-30 minutes, will be fudgy. Remove and cool.
6.) Cut into squares.
7.) Optional – sprinkle with sea salt. My fave!!!
Store in an airtight container. I like to keep these in the refrigerator to maintain their consistency.
