Posts Tagged With: Zucchini

Baby Basil-Zucchini Muffins with Fresh Parmesan

Finally we’ve reached the last of the zucchini recipes (yet I still have zucchini left…).  Honestly, I’m just plain sick of baking at this point and gave everything I made away.  Hopefully everyone enjoyed it!

These little muffins are kind of dangerous- as is anything that you can mindlessly pop into you mouth and loose track of the quantity consumed.  I really liked them, but was kind of surprised by how sweet they were, especially since they have Parmesan cheese on top.  I guess I just don’t think of putting Parm on sweets?  I mean, they weren’t overly sweet (I wouldn’t consider them a dessert muffin), but they also weren’t as savory as I would’ve liked…next time reducing the sugar for sure.

Anyways, hope I haven’t bored you to death with all the ways I’ve prepared zucchini in the last week.  Enjoy this final recipe!

  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup vegetable oil
  • 2 cups finely shredded peeled zucchini, squeezed dry
  • 1/2 cup grated Parmesan cheese

In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini.
Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm. 

Yield: about 4 dozen.

Recipe courtesy of Better Homes & Gardens

Categories: American, Breads, Desserts, Recipes, Snacks | Tags: , , | 2 Comments

Zucchini Chocolate Chip Cookies

I think I’ve said it before but I really hate baking, particularly cakey cookies…mine always fall flat.  Always.  And for some reason, they always look like they’re on the verge of burning around the edges and pale in the center.  Unbelievable.

The jury is still out these babies…the fact that they spread out doesn’t appeal to me.  The flavors are good, but these are as ugly as sin and I’m not in a rush to share them.  I’m really baffled on why this always happens to me…please provide some insight if you’ve got it!

Let me know if these go any better for you!

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked coconut

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Categories: American, Desserts, Recipes, Snacks | Tags: , , | 1 Comment

Tropical Zucchini Bread

Looking for a different take on the classic zucchini bread your Mom always made?  Try this one…Tropical Zucchini Bread!  This sounds like a really weird combo, but I promise that you that the zucchini pretty much melts into the bread and you’re left with a wonderful tropical delight.

Make sure to really drain the zucchini and pineapple well- this bread is already really moist and you don’t want to end up with tropical mush!


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/3 cup cooking oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 (14-ounce) can of crushed pineapple, drained
  • 1 cup grated unpeeled zucchini
  • 1/2 cup medium sweetened coconut

Measure first 6 ingredients into large bowl. Stir. Make a well in center.

Combine next 5 ingredients in medium bowl until smooth.

Add remaining 3 ingredients. Stir. Add to well. Stir until just moistened. Spread in greased 9 x 5 x 3 inch loaf pan. Bake in 350°F oven for about 1 hour until wooden pick inserted in centre comes out clean**. Let stand in pan for 10 minutes before removing to wire rack to cool. Cuts into 16 slices.

**I didn’t want to make one giant loaf, so I poured my batter into 3 mini loaf pans and baked for about 30-35 minutes.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 1 Comment

Classic Zucchini Bread

Yes, I’m still going…I hope you’re not sick of zucchini or anything!  And watch out friends and family…baked goods are coming your way so I can protect my waistline!

Growing up, my Mom had this ugly, orange Betty Crocker cookbook that her mother gave her when she moved out on her own.  When I went to college, I realized that that cookbook was actually pretty valuable and contained many of my favorite classic dishes that my Mom and Grandma would make.  I started searching and couldn’t find a copy of that ugly book anywhere – apparently burnt orange was no longer the color of choice after the 70s passed?  Finally, after complaining to my Grandma that I really coveted their cookbooks, she found me my own copy…Betty Crocker had updated that book and made it a beautiful shiny red color.  They even added new recipes, guides and tips, nutrition information, additional categories, etc.  Perfect!  While its not the most gourmet cookbook I own, I still love it when I’m craving some good ole’ fashioned farm cooking…just like the food Grandma makes…thankfully with the updated editions, Betty Crocker didn’t loose sight of that original book.

So all that rambling brings me to the classic Zucchini Bread recipe, the one my Mom always made, courtesy of Betty Crocker herself.


  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups all-purpose or whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.  (I made 4 mini loaves and baked for 35 minutes)

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Categories: American, Breads, Recipes | Tags: , , | 4 Comments

Zucchini Fritters…and a Shout Out!

The other day was nuts on the zucchini front!  I introduced some co-workers to my chocolate zucchini cake (and those of them brave enough to try it loved it…or so that’s the story to my face).  I worked for 11 hours and then came home and set to work on my zucchini escapades…again.  This particular evening had in store Zucchini Fritters, Tropical Zucchini Bread, and Baby Basil-Zucchini Muffins.  Somebody please make the madness stop (and I’ve only used 1 1/2 of my giant zucchini!).

I was planning on making a different zucchini fritter recipe this week, but when Greg over at Rufus’ Guide to Food & Spirits posted this recipe the same morning, I knew it was fate.  These were awesome!  I served mine with some of my leftover Romesco sauce from the other night and a dollop of Greek yogurt (my choice over sour cream).  Delicious!!

Of course, my photography skills and electric stove top made these turn out uglier than Greg’s, but I’m sure they tasted similar!  Enjoy!

Categories: American, Appetizers, Recipes | Tags: , , , | 4 Comments

Mmmmm, Chocolate and Zucchini!

You may be wondering if I’m getting sick of zucchini yet and the answer is no.  Maybe by the end of the week after I’ve made zucchini fritters, savory zucchini muffins, zucchini bread, and tropical zucchini bread in addition to the zucchini lasagna and zucchini fingers I’ve already made this week (I just have to find the time)…

Today’s recipe is a sweet dish instead of my other savory ones from this week.  This is absolutely delicious and can pass as coffee cake for breakfast…I made it in a bundt pan, so why not?  I can confirm that it goes great with a cup of coffee at about 7:30 a.m. – I’m not sure my co-workers were as enthusiastic though…most shied away from it (avoiding the fact that it was sitting on my desk altogether with).  Too funny!

This is a seriously moist cake, thanks a bunch to the zucchini and quite frankly, you can’t even really taste it!  I would equate this to an even better zucchini bread – when you add chocolate, things always seem better.



  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup fat-free buttermilk
  • 2 cups shredded zucchini
  • 2/3 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts (I omitted these…I’m sometimes funny about nuts in desserts despite really liking nuts on their own)


  • 3/4 cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 8 teaspoons fat-free milk
  • 2 tablespoons semisweet chocolate chips
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract

Preparation Preheat oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

Yield: 16 slices at about 285 cal/each.  Not too shabby for yummy cake!

Courtesy of Cooking Light, June 2002

Categories: American, Desserts, Recipes | Tags: , , , | 7 Comments

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Still hungry for zucchini?  Here’s tonight’s installment of “I must eat zucchini for every meal.”  These were super easy, especially since they’re baked instead of fried (and healthier, to boot!).  The dipping sauce is fabulous and I pretty much just wanted to sit down and eat it with a spoon.

I’m definitely putting this recipe in my back pocket as an alternative to my favorite burger accompaniment, sweet potato fries for next summer (or if I happen upon more zucchini in the next few weeks).



  • 3 medium red bell peppers
  • 2 plum tomatoes
  • 1/2 c. cubed french bread baguette, crusts removed
  • 1 1/2 TBS smoked almonds
  • 1 TBS olive oil
  • 1 TBS red wine vinegar
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. kosher salt
  • 1/8 tsp. crushed red pepper
  • 1 garlic clove

Preheat broiler.

To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes.  Place bell pepper halves and tomatoes, skin sides up, on a baking sheet; flatten peppers with hand.  Broil 10 minutes or until blackened.  Place in a zip lock bag; seal.  Let stand 15 minutes.  Peel and coarsely chop, reserving any liquid.

Combine peppers, reserved liquid, tomatoes, and remaining ingredients in a food processor.  Process until smooth.


  • 3 large zucchini (about 1 1/2 pounds)
  • 1 c. dry breadcrumbs
  • 1/2 c. panko bread crumbs
  • 1/4 c. freshly grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 eggs, beat
  • Cooking spray

Preheat oven to 400º.

Cut zucchini in half crosswise; cut each half lengthwise into 8 wedges.  Repeat procedure with remaining zucchini.

Combine breadcrumbs, panko breadcrumbs, cheese, salt and black pepper in a shallow dish.  Dip zucchini in the egg and dredge in breadcrumb mixture.  Place zucchini on a wire rack coated with cooking spray.  Lightly coat zucchini with cooking spray.  Bake for 25 minutes or until golden brown.  Serve immediately with sauce.

Adapted from Cooking Light, July 2008

Categories: American, Appetizers, Recipes, Snacks | Tags: , | 4 Comments

Zucchini Mania! Zucchini & Basil Lasagna

So this weekend, Branden brought home 10 pounds of zucchini for me “make stuff with.”  His boss apparently had an over-abundance of the stuff and Branden apparently got overly excited.  10 pounds.  What am I going to do with 10 pounds?  I’ll tell you…this week I plan on making Chocolate Zucchini Cake, Zucchini Bread, Zucchini and Basil Mini Muffins, and Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce.  Until then, I started my zucchini adventures with tonight’s dinner of Zucchini & Basil Lasagna.

So stay tuned because I clearly have zucchini coming out my ears and intend to use it in some creative ways (other than my normal favorite of plain old grilled zucchini with salt and pepper).  I probably won’t be grilling any from this batch because zucchini usually isn’t as good plain when it gets as big as these monsters…these are made for other goodies!


  • 2 c. fat free cottage cheese
  • 1 c. chopped fresh basil
  • 1 large egg
  • 4 c. chopped zucchini
  • 1 c. chopped red onion
  • 2 1/2 c. bottled spicy pasta sauce (I used Classico’s Spicy Tomato for simplicity’s sake – use the whole jar)
  • 9 oven-ready lasagna noodles (this is a totally new concept to me – I never knew these existed until tonight.  I guess that’s what happens when you grow up with a chef for a Mom!)
  • 1 1/2 c. shredded mozzarella cheese

Preheat oven to 350º.

Combine the first 3 ingredients in a food processor; process until smooth.

Heat a large skillet lightly coated with oil over medium-high heat.  Add zucchini and onion; saute 5 minutes or until tender.  Stir in sauce and remove from heat.

Spread 1/2 c. zucchini mixture in bottom of greased 9×13″ baking dish.  Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella.  Repeat procedure with the remaining noodles. cottage cheese mixture, zucchini mixture, and mozzarella.

Cover and bake for 45 minutes.  Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.

Adapted from Cooking Light, April 2003

Categories: Entrees, Italian, Pasta, Recipes | Tags: , , , | 4 Comments

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