zucchini 8 ways

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

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

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

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)

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

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

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

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