I have for you 8 zucchini recipes… yes 8…   this time of year is all about zucchini cakes, muffins, loaves and cookies…  oh there are healthier ways to eat zucchini…  chop it up and grill it or fry it… spiralize it (although these zucchini tend to get a bit large)...  but with harvest in full swing now, best to bake it up…

I have pictures of the two zucchini recipes I have used this week…  apple/zucchini muffins and chocolate frosted zucchini cake…  but while I was typing these recipes out I realized I had so many others from by-gone years and thought I’d share those with you as we went…

they all involve the same culprits…  adding zucchini to sugar and flour to somehow convince yourself it’s ok…  oh – and it does make baking moist!  there’s that too…

the first muffin recipe I have for you is a gluten free version… not as fluffy and lovely but apparently some of you aren’t mentally strong enough to digest gluten… 🙂

zucchini, apple, carrot gluten free muffins

Ingredients:

  • 2 1/2 cups grated zucchini, drained
  • 3/4 cup grated carrot
  • 3/4 cup grated apple (with skin on)
  • 1/2 cup melted butter
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup oat flour (ground up oats in Vitamix)
  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/2 cup chocolate chips

Directions:

  • preheat oven to 350 degrees
  • grate zucchini, carrots and apples and set aside
  • melt the butter and combine with honey, maple syrup, eggs and vanilla
  • in a Vitamix, grind up 1 cup of large flake oats into oat flour
  • combine oat flour, almond flour, coconut flour, cinnamon, nutmeg, baking soda and baking powder
  • pour the butter mixture in to the flour and stir
  • add the grated zucchini, carrot and apple and fold to combine
  • add the chocolate chips
  • line muffin tins with baking cups
  • using an ice cream scoop, place batter in the baking cups
  • bake for 25-30 minutes depending on how large of muffins you are baking
  • makes 18 muffins

then there are Zucchini Spice Frosted Cupcakes…  use as a dessert this harvest!

zucchini spice frosted cupcakes

Ingredients:

Cupcakes:

  • 3 eggs
  • 1 1/3 cup white sugar
  • 1/2 cup canola oil
  • 1/2 cup freshly squeezed orange juice (around 2 large oranges)
  • zest from 2 large oranges
  • 2 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp ground cloves
  • 1 1/2 cups shredded zucchini

Frosting:

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups icing sugar

Directions:

  • in a mixing bowl, beat eggs, sugar and oil on medium/high speed
  • add orange juice and zest and beat
  • in another bowl, mix flour, cinnamon, baking powder, baking soda, salt and cloves
  • add flour mixture and zucchini to sugar mixture
  • don’t overmix
  • in two muffin tins, use cupcakes liners and spray the liners with Pam
  • using a large ice cream scoop, scoop out cupcake mixture into the lined muffin tins
  • bake at 350 for 20-25 minutes or until cooked in the middle
  • cool and transfer to a wire rack to completely cool
  • for the frosting, in a saucepan combine sugar, butter and milk
  • bring to a boil over medium/high heat and cook and stir for 2 minutes or until thickened
  • remove from heat and stir in vanilla
  • cool and beat in icing sugar until frosting reaches a spreading consistency
  • frost the cupcakes
  • these freeze very well

and now for the apple/zucchini version I made this morning… this a great one for lunches (or breakfast if you like!)

apple, zucchini muffins

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

now for dessert (I’m pretending those muffins weren’t dessert)…  here is a moist, quick brownie recipe…

chocolate chip zucchini brownies

Ingredients:

  • 1 1/2 cups sugar
  • 1/2 cup canola oil
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 1 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 2 cups shredded zucchini
  • 2 tsp vanilla
  • 1 cup semi sweet chocolate chips

Directions:

  • preheat oven to 350 degrees
  • grease either a 8×11 baking dish with cooking spray or a 9×9
  • in a stand mixer, combine sugar and oil
  • in a separate bowl combine flour, cocoa, salt and baking soda
  • add to the sugar and oil
  • add zucchini and vanilla
  • fold in chocolate chips
  • pour into the prepared baking dish and bake for 30-40 minutes (based on the size of your pan)

if a loaf is what you are in the mood for, here you go…

coconut chia seed zucchini loaf

  • Servings: 2 medium loaves
  • Print

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

for the bundt cake fans out there (I am included in this) here you go… this is personally my favourite zucchini recipe… ever…

zucchini cardamom bundt cake with lemon glaze

  • Servings: one bundt cake
  • Print

Ingredients:

  • 2 1/2 cups sugar
  • 1 cup unsalted butter, softened
  • 2 tbsp grated lemon zest
  • 1/4 cup fresh lemon juice
  • 6 large eggs, room temperature
  • 2 1/2 cups flour
  • 1 1/2 tsp ground cardamom
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup ricotta, room temperature
  • 1 cup grated yellow zucchini
  • 3/4 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • pinch of ground cardamom

Directions:

  • preheat oven to 325 degrees
  • butter and lightly flour pan and cool in fridge
  • in a standing mixer, combine sugar and butter until smooth
  • add lemon zest, lemon juice and eggs one at a time, scraping the bowl as needed
  • in a separate bowl, combine flour, cardamom, salt, baking soda and baking powder
  • add flour to butter mixture and combine
  • add ricotta and zucchini
  • take pan out of fridge and pour cake batter into the pan
  • bake for 1 hour or until a long wooden pick inserted in centre comes out clean
  • cook cake in pan for 1 hour
  • transfer to a plate and cool completely
  • whisk the powdered sugar, lemon juice and cardamom together and drizzle over cake and serve

and here is the frosted chocolate zucchini brownies you see featured in the pictures!

chocolate frosted zucchini brownies

Ingredients:

For the Chocolate Zucchini Cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups brown sugar
  • 3/4 cup canola oil
  • 1/4 cup melted butter
  • 1/4 cup buttermilk
  • 3 large eggs, room temperature
  • 1 1/2 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup chocolate chips

For the Chocolate Frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 3 cups icing sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 tsp vanilla
  • pinch of salt

Directions:

  • preheat oven to 350 degrees
  • grease a 9×13 pan with nonstick cooking spray and set aside
  • in a medium bowl, combine the flour, cocoa powder, baking soda and salt with a whisk
  • in a mixing bowl, combine the brown sugar, oil, butter, eggs and vanilla
  • stir the dry ingredients into the wet until combined
  • add zucchini and chocolate chips and fold in
  • pour into baking dish and bake for 25-30 minutes
  • let cool completely
  • for the frosting, in the bowl of a stand mixer beat the butter until smooth
  • add the rest of the ingredients and beat and scrape down until a nice frosting is formed
  • spread on the cake and serve
  • this cake can store, covered, on a counter for up to 3 days

and if you need something to wash all this down with, here are some cookies!

zucchini cherry coconut cookies

Ingredients:

  • 4 tbsp coconut oil, melted and cooled
  • 3/4 cup brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup zucchini, grated
  • 2 cups large flake oats
  • 1/2 cup sweetened coconut
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup dried cherries, chopped up

Directions:

  • preheat oven to 350 degrees
  • in a mixing bowl, mix oil, brown sugar, egg and vanilla
  • in another bowl, combine the flour, baking soda and salt
  • add to the sugar mixture and then add zucchini and oats
  • fold in the coconut, chocolate chips and cherries
  • using a medium ice cream scoop, scoop out cookies onto a parchment lined baking sheet
  • flatten with a large fork and bake for 12 minutes
  • allow to cool on a wire rack