Tag Archives: Zucchini

Just when you think you’ve finally used up all the zucchini in the garden your husband picks two more! Luckily my stepsister gave me a wonderful recipe for Zucchini Carrot Bread.Zucchini Carrot Bread Hopefully this will be the last zucchini recipe I will be sharing this year! I love zucchini but we’ve had such an abundant harvest this year!Carrot zucchini bread

 

Zucchini Carrot Bread

 

Ingredients:

 

2 cups finely grated zucchini, including peel

2 cups finely grated carrots

2 Jumbo eggs (3 if smaller), beaten

½ cup oil (I used coconut oil)

1 cup white sugar

1 cup brown sugar

1 tsp. orange flavoring or 1 Tbsp. Grated orange peel

 

3 cups flour

1 tsp. Salt

1 tsp. Baking powder

1 tsp. Baking soda

1 tsp. Nutmeg

1 Tbsp. Cinnamon

 

Optional:

 

2 cups chopped nuts

1 cup raisins

 

Directions:

 

In a large bowl combine the two sugars with oil and beat until fluffy. Add beaten eggs and orange flavoring or orange peel and mix well. Add the grated zucchini and the grated carrots and mix well.Zucchini Carrot Bread

 

Combine all the dry ingredients in a bowl and add in three portions to the wet zucchini mixture. Mix well before you add nuts and or raisins.

 

Bake the zucchini carrot bread in greased and floured loaf pans.Zucchini Carrot Bread Bake at 350 degrees for 55 minutes or until nicely browned and a toothpick comes out clean.Zucchini Carrot Bread

 

Makes 2 large loaves or 3 small loaves. This Zucchini Carrot bread freezes well.Zucchini Carrot Bread

 

Have you had an abundant zucchini harvest this year? What is your favorite way to use up zucchini? Of all the recipes I have shared this year including zucchini muffins and chocolate zucchini bread I think my all time favorite was the recipe for chocolate zucchini bread. I just love chocolate! I hope you’ve enjoyed all the zucchini recipes I have shared this year! Now on to pumpkin!

 

We finally had our first touch of frost in the garden and I’m seeing an end to our abundant harvest of zucchini! I had a few larger zucchini that somehow slipped by me and I decided to use them to make some double chocolate zucchini bread. This bread is more like a dessert. It is moist, dense and super choclatey! No one would ever guess that there is zucchini in it plus it’s a great way to use up zucchini!chocolate zucchini bread

 

Double Chocolate Zucchini Bread

 

Ingredients:

 

2 large eggs

1/3 cup honey

½ cup coconut oil

½ cup brown sugar

1 tsp. homemade vanilla

1 tsp. Slat

½ tsp. Baking soda

½ tsp. Baking powder

½ tsp. espresso powder (optional)

1/3 cup baking cocoa

1 2/3 cups all purpose flour

2 cups shredded unpeeled zucchini, gently pressed

1 cup chocolate chips

 

Directions:

 

Preheat your oven to 350 and lightly grease a 8 ½ by 4 ½ inch loaf pan.

 

In a large mixing bowl beat the eggs, honey, oil, sugar, and vanilla until smooth.

 

Add the salt, baking powder, baking soda, espresso powder, cocoa and flour mixing until well combined. Stir in the zucchini and chocolate chips.chocolate zucchini bread

 

Pour the batter into the prepared pan. Bake the bread for 65-75 minutes. Remove the bread from the oven and let cool 10-15 minutes before turning it out of the pan onto a rack.chocolate zucchini bread Cool completely before slicing. Store at room temperature or wrap to freeze. Makes one loaf.chocolate zucchini bread

 

This recipe is a slight variation of one I found on the King Arthur Flour site. This Double Chocolate Zucchini Bread has got to be the tasty way to use up excess zucchini! I made a batch over Labor Day weekend and our company enjoyed it immensely. I think I’ll make a few more loaves to put in the freezer.

Yes, I am still harvesting zucchini from the garden and trying to find ways to use it up! Soup will be next, but today I’m making zucchini muffins. This recipe makes about two dozen delicious zucchini muffins. These muffins freeze well and if you don’t want to bake them all at once the batter will keep in the refrigerator for up to four days. So if you still have an abundance of zucchini in your garden use it to bake up a batch of these delicious muffins.zucchini muffins

 

Better Than Good Zucchini Muffins

 

Ingredients:

2 cups sugar

1 cup oil

4 large eggs

½ tsp. homemade vanilla

1 tsp. baking powder

1 tsp. Baking soda

1 tsp. salt

1 tsp. cinnamon

3 cups all purpose flour (can also use whole wheat flour)

2 cups grated zucchini

1 cup chopped walnuts

1 cup of currants (or raisins)

 

Directions:

 

Preheat your oven to 375. Prepare your muffin tins by either lining them with papers or grease each cup.

 

Beat the sugar, oil, eggs, and vanilla until the batter is smooth, about one minute. Add the baking powder, baking soda, salt and cinnamon, beating to combine. Add the flour, beating just until smooth. Add the zucchini, nuts and currants.

 

Divide the batter evenly among the prepared muffin cups, filling about ¾ full. Bake for 25-30 minutes, or until done. Remove from the oven and after about a minute remove from the muffin tins. Transfer to a rack to cool.zucchini muffins

 

Enjoy these muffins with your next cup of tea or pop them in the freezer to enjoy this winter. They travel well so if you’re going somewhere for the weekend put a few in a sealed container and bring them along. I hope you enjoy these muffins as much as we do!zucchini muffins

I apologize for yet another zucchini recipe but think this is the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!zucchini pasta with meatballs

 

Zucchini Pasta with Meatballs

Ingredients:

 

1 large zucchini or 2 smaller ones

1-pound ground beef

¼ cup Italian flavored breadcrumbs (I used panko breadcrumbs)

1 Tbsp. parsley

¼ tsp. nutmeg

¼ tsp. allspice

½ cup onion, finely chopped

½ tsp. garlic powder

1/8 tsp. pepper

½ tsp. salt

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 cups beef broth

1 cup heavy cream

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

 

Directions:

 

Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs.

 

In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well.

 

Roll into 12-16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate.zucchini pasta with meatballs

 

Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes.

 

While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft.

 

When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!zucchini pasta with meatballs

Print Recipe
Zucchini Pasta with Meatballs
I apologize for yet another zucchini recipe but think this s the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!
zucchini pasta with meatballs
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
zucchini pasta with meatballs
Instructions
  1. Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs. In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well. Roll into 12=16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate. Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes. While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft. When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!

 

As I mentioned last week I have an abundance of zucchini! I always plant a few extra plants and they all seem to survive giving me lots of zucchini. I don’t mind as I love zucchini and am always looking for new ways to enjoy it. A friend of mine shared this recipe with me recently for a zucchini sauce, which you serve with pasta. I decided to give it a try! It serves about six so my husband and I will be enjoying this for the rest of the weekend!zucchini sauce

 

Zucchini Sauce with Pasta

 

Ingredients:

 

1 onion, chopped

2 large cloves of garlic, minced

2 pounds of medium zucchini, diced

¼ cup basil, minced

4-6 Tbsp olive oil, divided

Sea salt and freshly ground pepper

1 pound of penne pasta or other pasta of your choice.

 

Directions:Zucchini Sauce

 

Finely chop the onion and mince the garlic. Cut the squash into ½ inch pieces.

 

Put a large pot of water on to cook the pasta.

 

In another large pot, sauté the onion in 1-2 Tbsp. of the olive oil. Sauté for 5-7 minutes or until the onion is soft. Stir in the garlic and sauté for another minute and then add the zucchini, along with 2 Tbsp. Olive oil. Cook uncovered for about three minutes and then cover the pot, lower the heat and cook until the zucchini are extremely tender, about 15-20 minutes. Stir occasionally and add a little water if you notice the zucchini is sticking to the pan. Just before the zucchini is done add ¼ cup of minced basil.

 

While the zucchini is cooking bring the pot of water to boiling and cook the pasta. When the pasta is done combine the cooked pasta with the zucchini sauce. Cook over medium heat until the pasta is nicely coated with the sauce. Sprinkle with Parmesan if desired.Zucchini Sauce

 

Enjoy.Zucchini Sauce

Despite the fact that I’ve cut back on my garden I am still growing a healthy crop of zucchini! I love zucchini and I always grow more than I need. How do I use it up? Here are a few of my favorite ways:

 

Favorite Zucchini Recipes:

 

Zucchini and Parmesan Crusted Chicken

This recipe has been adapted from a recipe I tried using HelloFresh. Although the original recipe was good I felt it needed a little something more so I added some minced garlic! Why have I never thought of topping a chicken breast with shredded zucchini? The zucchini keeps the chicken moist and tender while it is cooking. The addition of garlic and Parmesan gives a delicious flavor to the mix.Zucchini Parmesan Crusted Chicke

 

Zucchini Fettuccine Alfredo

I love using my spiralizer to create zucchini noodles. I use the noodles in all sorts of ways. Sometimes I use zucchini noodles in place of pasta when serving spaghetti and meatballs. I’ve recently been experimenting to create a Fettuccine Alfredo using zucchini noodles and a light sauce. This extra light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated Parmesan cheese. I think it’s a winner! Perfect all by itself of serve as a side dish with grilled steak.Zucchini Fettuccine

 

Corn Zucchini Salsa

I love zucchini and I always plant more than I need in my garden. As a result I am always looking for new ways to use it up! This is a new recipe for me this year! Serve this delicious salsa with tortilla chips or try it on top of grilled chicken breasts or fish. It’s got just the right amount of zip!Corn Zucchini Salsa

 

Chocolate Zucchini Cake

One of my favorite ways to use up zucchini is making a Chocolate Zucchini Cake. This recipe is especially good if you have some oversized zucchini that need to be used up. A friend of mine shared this recipe with me years ago and we’ve been enjoying it ever since.Chocolate Zucchini Cake

 

Zucchini Relish

The same friend that shared her chocolate zucchini cake recipe also gave me this wonderful relish recipe. I don’t even buy relish any more as this is the family favorite. Another wonderful way to use up zucchini! Making this relish is a two-day affair so be sure to plan accordingly.Zucchini Relish

 

 

Zucchini Quiche

A friend I worked with shared this recipe with me years ago. I have made it every summer since then and we still enjoy it! You can serve it as a complete dinner along with a salad or use it as a side dish.Zucchini Quiche

 

Turkey, Quinoa and Zucchini Meatloaf

Looking for a delicious and healthy meal? Try this delicious meatloaf recipe, it works best to make individual meatloaves.

 

Are you a zucchini lover? What is your favorite recipe?

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