Tag Archives: zucchini

Streuseled zucchini bundt cake

26 Sep

Made a yummy bundt cake. Check it out

Zucchini-Carrot Oatmeal Cookies

25 Aug

Every week we get zucchini in the csa. This week we got carrots as well. These cookies came out pretty good! They were super moist… Stayed that way for a few days too. Next time I’d put in a whole cup of craisins.


Zucchini-Carrot Oatmeal Cookies
adapted from rockin deals

1 cup old fashioned oats
1 cup all-purpose flour
1/2 c wheat flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
3/4 c butter, softened
1 cup grated zucchini
1/2 c shredded carrot
1/2 c shredded, sweetened, coconut
1/2 c Craisins
2 eggs
1/2 c granulated sugar
1/2 c brown sugar

Heat over to 350 degrees.
Grate zucchini and squeeze out excess water. Grate carrot using the smaller grate opening.
Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.
Combine flour, cinnamon, baking soda, and salt in a large bowl.
Gradually add flour mixture to the butter/sugar mixture and beat on low speed until well combined.
Stir in oats, zucchini, carrot, coconut, and Craisins.
Drop by rounded tablespoons about 2 inches apart onto lightly greased cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!

Zucchini coconut bread

12 Aug

We’ve been getting zucchini every week in the csa, baking it seems like a great option! This bread was yum-o! Nice and light and delicious! Go bake it! Next time I would use less nutmeg!


Zucchini Coconut Bread
adapted from two peas and their pod

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup olive oil
1/2 cup plain Greek yogurt at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl, combine shredded zucchini, sugars, olive oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Zucchini Cherry Muffins with Streusel Topping

1 Aug

Made some really good zucchini cherry muffins. Check them out!

Zucchini cake

29 Jul

I had gotten some zucchinis from the csa and had no idea what to do with them! Last year I made a frosted bars. This time I wanted to do something different. I found this recipe on allrecipes. It was ok when it was warm and just out of the oven, but when they weren’t gone a few days later we said goodbye to them!


zucchini cake
adapted from allrecipes


3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/4 plain applesauce
3 cups grated zucchini
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract


Preheat oven to 325 degrees F. Lightly grease and flour 9×13 pan.
In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl beat eggs, vegetable oil, applesauce, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
Bake at 325 degrees F for 45-60 minutes. Allow cakes to cool in pan. frost using Cream Cheese Frosting.

To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner’s sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake.

Cinnamon Frosted Zucchini Bars

28 Aug


to prep for the hurricane i decided to bake some sweets last night in case we lost power today.   i had some zucchini to use up and none of the entree recipes i was finding didnt sound appealing to the husband.  so i found a dessert recipe instead.  these were really good!  i feel like i was hiding the zucchini in there though.



Cinnamon Frosted Zucchini Bar Recipe:

adapted from shugary sweets:

3/4 cup butter, softened

1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 cup zucchini, grated
1 3/4 cup powdered sugar
1 tsp cinnamon
2 Tbsp melted butter
1 tsp vanilla
4 Tbsp milk
Cream 3/4 cup butter, 1/2 cup sugar and 1/2 cup brown sugar. Add eggs and 1 tsp vanilla. Mix in flour, 1 tsp cinnamon and baking powder. Blend in zucchini.
Pour into greased jelly roll pan and bake in a 350 degree oven for 25-30 minutes.
While baking, prepare frosting. Mix powdered sugar, cinnamon, melted butter vanilla and milk until creamy. Add milk if necessary to get desired consistency. Cool zucchini bars and frost. Cut into squares, serve, and eat!