Welcome in the -BER months with this cozy zucchini sausage soup.
This sausage zucchini soup uses the last of your summer harvest and makes a great healthy and flavorful lunch or dinner for those late summer into early fall days. Prep it ahead of time for a highly nutritious meal. Top with some cheese and serve with some crusty bread for the perfect comfort meal.
This recipe is a must have for soup season! Scroll down for my easy recipe and be sure to pin it for later.
When the zucchini is plentiful, whip up some of this chocolate espresso zucchini bread. It combines two of the greatest things on earth – chocolate and espresso. And it’s basically healthy since there’s vegetables in it right?
This post contains affiliate links
Zucchini season just may be one of my favorite things about summer. It’s crazy the versatility of zucchini (you can check out some of my favorite zucchini recipes here). But perhaps the best is adding zucchini to your baked goods like in this chocolate espresso zucchini bread. The result is a rich, moist, chocolatey loaf that sneaks in some veggies so it cancels out some of the guilt.
This is not your mama’s zucchini bread, let me tell you. Espresso brings out the flavor of the rich chocolate in this chocolate espresso zucchini bread. This is perfect for when you have a chocolate craving, need an afternoon pick me up, or just want to indulge. Scroll down for my recipe and be sure to pin it because it’s sure to become a go to!
Chocolate espresso zucchini bread
Ingredients:
2 cups shredded zucchini, water squeezed out
2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1/3 cup vegetable oil
7 Tbsp butter (unsalted. If using salted, just remove the salt above)
1 1/4 cup granulated sugar
2 eggs, 1 egg white
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 1/2 cups chocolate chips
1/4 cup cocoa powder
1/2 cup freshly brewed espresso
1 cup confectioner’s sugar
1 1/2 Tbsp freshly brewed coffee or espresso
Directions:
1.) Preheat your oven to 350 degrees F.
2.) Line a loaf pan with parchment paper and butter the sides.
3.) In a bowl, mix together the flour, baking powder and salt.
4.) Using a stand mixer or a separate bowl with a hand mixer, beat together the butter, oil, and sugar.
5.) One by one, add each whole egg separately beating until combined.
6.) Add in the egg white, vanilla and sour cream.
7.) Fold in the half of the flour mixture, followed by the milk and the rest of the flour mixture.
8.) Add the shredded zucchini and chocolate chips into the bowl and mix well.
9.) Brew the espresso, (I use my Nespresso) or use a freshly brewed coffee. In a small bowl, add the espresso and the cocoa powder, whisking together.
10.) Add the espresso and cocoa mixture into the large bowl with the batter and mix until combined.
11.) Add all of the batter to your loaf pan.
12.) Bake for about 40-50 minutes, until you can put a knife or toothpick in the center and remove clean.
13.) Allow to cool while you prepare the glaze. Whisk together the confectioner’s sugar and coffee or espresso.
14.) Drizzle over the bread. Top with some additional chocolate chips.
Enjoy!
Pin for later
Sign up below for more recipes right to your inbox
This chocolate espresso zucchini bread is the perfect way to use some zucchini. Espresso enhances the richness of the chocolate and it is purely decadent, moist. Then topped with a coffee glaze and chocolate chips.
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.
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.
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!!!
Pin my recipe below
And sign up below for more delicious recipes right to your inbox
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
The Best Lemon Zucchini Bread From Our Tiny NestKitchen Windowbox Herb Garden from Eleanor Rose Home BlogHow To Hang String Lights In Your Backyard Without Any Trees From Mornings On MacedoniaDIY Solar Fountain 3 Ways From The Tattered PewHow To Make A DIY Metal Wreath From The Pond’s Farmhouse
