I warned you that all I can think of lately is how to cook with zucchini…  while others are pondering the Hip’s last concert, the end to the Olympics or perhaps the Blue Jays attempts to win the division…  I am solely focused on zucchini…

in fact, I’m already planning the zucchini coconut chocolate cake to make for the men tomorrow night…

anyways, if you are obsessed to use up your zucchini like I am… here are three recipes for you!  happy baking!

the first is a loaf…  coconut chia seed zucchini loaf…

 I’ve told the children that ‘loaves’ or ‘muffins’ are just fancy words for cake…  little cakes…  they all need eggs, sugar and oil to come alive…  so get over it…  and throw healthy ingredients in if possible… but enjoy your little sugar high from your slice of loaf…

 

coconut chia seed zucchini loaf

  • Servings: 2 medium loaves or 3 small loaves
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup chia seeds
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup coconut oil, melted
  • 1 cup plain greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 3 cups shredded zucchini (drained)
  • 2 tsp vanilla
  • 2 cups shredded sweetened coconut

Directions:

  • preheat oven to 350 degrees
  • grease (I used Pam spray) 2 medium loaf pans or 3 small loaf pans
  • in a large bowl, combine flours, baking soda, baking powder, salt, cinnamon, nutmeg and chia seeds
  • in a mixing bowl, combine sugars, oil, yogurt and eggs until well blended
  • add zucchini and dry ingredients and blend
  • add vanilla and coconut
  • divide evenly among the loaf pans and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
  • let it cool in pans for 10 minutes
  • carefully remove and completely cool on a rack

these are the healthiest baking item on the menu today… apple zucchini muffins… and they tasted the healthiest too…

apple zucchini muffins

  • Servings: 15 muffins
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Ingredients:

  • 2 1/4 cups white whole wheat flour
  • 3/4 cups brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 2 tbsp melted coconut oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 granny smith apple, grated
  • 1/2 cup grated zucchini
  • 1 granny smith apple, cut into chunks
  • 2-4 tbsp turbinado sugar
  • 1/4-1/2 cup cinnamon

Directions:

  • preheat oven to 375 degrees
  • line muffin pan with paper liners and spray with a cooking spray
  • in a bowl, combine flour, sugar, baking soda, baking powder, salt. cinnamon and allspice
  • in a mixing bowl, combine buttermilk, applesauce, oil, egg and vanilla until well combined
  • add dry ingredients and grated apple and zucchini
  • fold in apple chunks
  • using a large ice cream scoop, scoop mixture into muffin tins
  • sprinkle sugar and cinnamon on top
  • bake for 20 minutes or until golden brown

lastly, and the kids favourite, carrot zucchini hemp heart muffins…   it is an attempt at throwing healthy items into a very unhealthy recipe… and it worked!

carrot zucchini hemp heart muffins

  • Servings: 24 muffins
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Ingredients:

  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1 1/2 cups white sugar
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup hemp hearts
  • 1 cup melted coconut oil
  • 4 eggs, room temperature
  • 2 cups grated zucchini
  • 2 cups grated carrot
  • 1 cup unsweetened applesauce
  • 2 tsp vanilla

Directions:

  • preheat oven to 350 degrees
  • line muffin tins with paper trays and spray with cooking spray
  • in a bowl, combine flours, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and hemp hearts
  • in a mixing bowl, add oil and eggs and beat
  • add dry ingredients, applesauce, vanilla and then zucchini and carrots
  • using a large ice cream scoop, scoop mixture into muffin tins
  • bake for 20-25 minutes