2 Delicious Zucchini Recipes
These are two of the very best and my top favorite recipes that use zucchini as the star ingredient. I’ve tried them out and made some revisions and I can really say that both of these recipes have met my standards
So if you’re looking to get really great tasting zucchini recipes then read on below and feel free to test these recipes out.
APPLESAUCE ZUCCHINI BREAD WITH WALNUTS & DRIED CRANBERRIES
2 c zucchini; grated
1 c applesauce (unsweetened)
1 c whole wheat flour
1/2 c sugar
2 tsps baking soda
3 tbsps sugar (brown)
3 pcs eggs
2 c white flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c chopped toasted walnuts
1 tsp vanilla
1/2 dried organic cranberries
1/2 tsp cinnamon
Grating of nutmeg
Dash of cloves
Butter & flour for greasing loaf pans
Let the grated zucchini sit a while and then squeeze out the excess water. Combine together the flours, baking soda, baking powder, salt and spices. Set it aside. In the bowl of a mixer or using a hand whisk and a big bowl, blend the sugars and eggs; add the applesauce & vanilla. Add the flour mix in thirds, folding it in with a spatula.
Add zucchini then mix well, but don’t overbeat. Fold in the nuts and cranberries. Divide batter between 2 loaf pans that have been buttered and floured. Bake inside a preheated 350-degree oven for about 50 minutes until a toothpick that you insert in the center come out clean.
Let the loaves sit in the pans on a rack for 10 minutes then remove them from the pans and allow to cool. Enjoy warm with a dab of cream cheese or nothing at all. The loaves also freeze nicely; make sure they are thoroughly cooled before freezing.
ZUCCHINI & CARROT FLAVORED MUFFINS
2 c carrot; shredded
1 c zucchini; shredded
1 c chopped peeled apple
3/4 c flaked coconut
1/2 c chopped almonds
2 tsps grated orange peel
2 c flour (all-purpose)
1-1/4 c sugar
1 tbsp cinnamon (ground)
2 tsps baking soda
1/2 tsp salt
3 pcs eggs, lightly beaten
1 tsp vanilla extract
3/4 c canola oil
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set it aside. Into a big bowl, mix flour, sugar, cinnamon, baking soda & salt.
Combine eggs, oil & vanilla; then stir into dry ingredients just until moistened (batter will get thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake them at around 375 deg. F. for 20-22 mins or just until muffins test done.
Cool inside the pan 10 minutes before removing to a wire cooling rack. Yield: 18 standard size muffins. The key here is not to over mix your muffin batter or else they won’t turn out as perfectly as you’d want them.
Corn, Zucchini, & Tomato Salad W/ Pequin Vinaigrette Recipe
Ingredients:
For Salad:
1 c of corn kernels (white)
3 c of corn kernels (yellow)
2 pcs of zucchini (medium); sliced diagonally
2 pcs of ripe tomatoes (red, large); peeled, seeded, and diced
2 c of arugula; rinsed and torn
2 pcs of pimientos (fresh)
or
2 pcs of bell peppers (red); julienned
1 c of parsley (fresh); chopped
1 pc of onion (red, medium); diced
For Vinaigrette:
1-1/4 c of vinegar (white wine)
1/2 c of juice (freshly squeezed orange)
1 Tbsp of mustard (Dijon)
2 tsp of dried pequin (arbol or tepin chile); crushed
1 pc of garlic clove; quartered
1 tsp of coriander (ground)
1-1/4 tsp of salt
1-1/4 tsp of pepper (black, freshly ground)
1 Tbsp of oil (olive oil)
Instructions:
Place the kernels, zucchini, tomatoes, arugula, pimientos or bell peppers, onion, and parsley inside a (salad) bowl. Refrigerate for one hour till chilled. Add salad dressing or vinaigrette; toss lightly. Serve at once.
For vinaigrette, combine vinegar, orange juice, mustard, dried pequin, garlic, coriander, salt, pepper, and oil inside the processor; process till blended well.
>> Corn, Zucchini, & Tomato Salad W/ Pequin Vinaigrette Recipe
Moist Zucchini Cinnamon-Swirl Cake Recipe
Ingredients:
1 pc of zucchini (medium, 12 ozs); shredded
1/2 c of dates (pitted)
1/3 c of walnuts; roughly chopped
Sugar (brown)
1 Tbsp of cinnamon (ground)
2 tsp of baking-soda
1 tsp of baking-powder
1 tsp of salt
3 c of flour (All-purpose)
1 pc of apple (medium, Granny-Smith)
1 pc of plain yogurt (non-fat, 8 ozs)
1 pc of egg-substitute (no-cholesterol, refrigerated, 8 ozs)
1/4 c of oil (Salad)
1 Tbsp of vanilla
Instructions:
Place the zucchini inside a colander and let it stand for 15 mins. Squeeze them dry. Spray Bundt baking pan (10-inch) w/ nonstick spray.
Cook the dates along w/ half a cup of water in saucepan (1-quart) on medium stove-heat w/o cover ’til dates become soft completely and all of the water has evaporated.
Mash the dates w/ spoon ’til smooth. Combine cinnamon, 1/4 c of sugar (brown), and walnuts in separate bowl then set mixture aside.
Mix baking-soda, baking-powder, salt and flour in a large mixing bowl. Shred unpared apple.
Preheat the oven (350 deg F). With a fork or whisk, beat egg-substitute, oil for salad, yogurt, 1-1/4 c of sugar (brown) and vanilla in a medium-sized bowl ’til smooth.
Then, stir grated zucchini, dates and apple in ’til blended. Next, stir the zucchini mix into the flour mix ’til flour just moistened.
Pour 1/2 batter in Bundt baking pan; evenly sprinkle w/ walnut mix. Top w/ rest of the batter then bake for 50-60 mins ’til toothpick will come out very clean when taken out after inserting in the center.
Cool the cake inside the pan onto the rack for 10 mins. Remove the cake out of the pan and completely cool the cake onto rack.
>> Moist Zucchini Cinnamon-Swirl Cake Recipe
Zucchini Relish Recipe II
Ingredients:
2 pcs of bell pepper; minced
1 tsp of pepper (black)
1 Tbsp of turmeric powder
4 c of sugar
1 tsp of celery (seeds)
4 Tbsps of corn starch
1 Tbsp of mustard (dry)
2&1/2 c of vinegar
5 Tbsps of salt
4 c of onions; minced
10 c of zucchini (squash); cubed
Instructions:
Mix together zucchini, salt then onions and leave to stand over night. The following morning, wash vegetables thoroughly. Transfer to a kitchen pot the add vinegar, peppers, all spices and sugar.
Let it boil then simmer for half an hour. Let it cool then transfer to mason jars then close up tightly.
>> Zucchini Relish Recipe II
Zucchini Salad Recipe II
Ingredients:
1/4 tsp of pepper (black)
1 tsp of sugar
2 tbsps of parsley; chopped
2&1/4 c of vinegar
1/4 c of oil
1/2 tsp of salt
1 pc of onion (small); diced
1 pc of bell pepper (green, medium); minced
2 pcs of tomatoes; minced
2 pcs of zucchini; diced
Instructions:
Mix together zucchini, tomatoes, peppers (bell) and onions. Mix in the salt, oil, vinegar, parsley, sugar and black pepper. Leave it to stand overnight. As a variation, you may use pimiento in place of bell peppers.
>> Zucchini Salad Recipe II
Corn And Zucchini Chowder Recipe
Ingredients:
1/4 lb of bacon; diced
1 pc of onion (yellow); diced
1 c of tomatoes (fresh); seeded then diced
1 tsp of thyme (fresh)
1 lb of zucchini; cubed to 1/2 inch
2 c of corn (kernels)
1/2 c of rice (uncooked)
6 c of stock (vegetable)
1 c of milk
Salt & Pepper (to taste)
Instructions:
Cook bacon inside a pot till crisp; take them out then place on a paper towel to absorb excess grease. Add onion on used pot then saute till tender.
Ad thyme, tomatoes, corn, and zucchini; stir thoroughly and cook for 2 mins. Add rice then stir thoroughly to mix well.
Add the stock then let it boil. Once boiling, let it simmer, about 10 mins. Get a cup from soup then place inside an electric blender along with milk; puree till smooth.
Place the pureed mixture back onto the pot then stir thoroughly. Add bacon hen serve at once.
>> Corn And Zucchini Chowder Recipe
Mushroom, Zucchini, And Swiss-Cheese Pizza Recipe
Ingredients:
2 lbs of dough for pizza (homemade or store-bought)
3 Tbsps of olive oil
1/2 tsp of pepper (black); ground fresh
1 lb of mushrooms; thinly sliced
1 tsp of salt
1 pc of zucchini; cut to 2 equal parts lengthwise & cut to thin-slices crosswise
1 tsp of thyme (dried)
1/2 c of dry wine (white)
1/2 lb or 2 c of cheese (Swiss); shredded
1/4 c of cheese (Parmesan); grated
Instructions:
Heat oven (425 deg F). Then oil the two pcs of 12″ pizza baking pans or thin sheets (large).
Press dough in 12″ round or 9×13-inch rectangle onto every pan prepared earlier. Bake ’til dough will begin browning about 10-15 mins.
In nonstick large frying-pan, heat a Tbsp oil on fairly high stove heat. Then, add zucchini; cook, occasionally stirring for 3 mins ’til tender. Transfer it to separate bowl. Next, heat rest of 2 Tbsps oil into same frying-pan.
Add pepper, salt, thyme along w/ mushrooms; cook, frequently stirring for 5 mins or ’til mushrooms become golden.
Return zucchini into pan, put in wine then simmer for 5 mins more, occasionally stirring ’til wine evaporates and vegetables become tender.
Spread vegetable mix on partially-baked pizza crust. Sprinkle w/ cheese (Parmesan and Swiss). Bake ’til cheese is melted for 10 mins.
>> Mushroom, Zucchini, And Swiss-Cheese Pizza Recipe
Zucchini Boats Stuffed With Succotash Recipe
Ingredients:
4 pcs of zucchini (large); cut to half lengthwise
1 tsp of salt
2 Tbsps of olive oil
1/2 c of baby beans (lima); frozen & thawed
4 pcs shallots; pressed
1/2 tsp of pepper (black); ground fresh
1-1/4 c corn (frozen or taken fresh from cob)
1/2 c of cheese (Ricotta or Panela)
1 Tbsp of butter (unsalted); cut to bits
1 pc of egg
Instructions:
Preheat the oven (400 deg F). Remove middle seed core from every half of zucchini w/ a baller, leaving hollow shells w/ 1/2-inch thick flesh.
Then, set the shells aside then roughly chop the flesh. In skillet, heat oil on medium stove heat then add the shallots along w/ pepper and salt.
Cook for 5 mins ’til slighty-golden and soft. Add in zucchini flesh, 1 c corn along w/ beans then saute on high stove heat for 4-6 mins. Take out of heat then let it cool.
Place 1/4 c of corn, egg and cheese in food-processor. Process so it blends well. Remove and transfer to bigger bowl then mix cooled bean/corn mixture in. Divide mix among shells then slightly mound up.
Place the filled zucchini onto a roast pan then cover w/ foil. Then, roast about 20 mins, uncover then bake about 10 mins more ’til filling becomes firm then puffs up while zucchini becomes soft. Take out of oven then serve two boats for every person. Serves 4.
>> Zucchini Boats Stuffed With Succotash Recipe
Zucchini And Shrimp Fritters Recipe
Ingredients:
2 Tbsps of canola oil
2 tsps of baking-powder
1/2 c of onions; chopped
1/2 lb of shrimp (large); peeled then deveined & cut to 1/2-inch pcs
3 pcs eggs; well-beaten
1/5 c of milk
1 tsp of salt
3-1/4 c of flour
Cayenne
Salt
1 Tbsp of parsley; chopped
Hot sauce (Crystal)
Worcestershire
1 lb of zucchini (fresh); shredded
Solid shortening (vegetable); for deep frying
Seasoning for Creole
Instructions:
In skillet, heat oil on medium-high stove heat then add in onions. Then, season w/ pepper along w/ salt, saute for 3 mins ’til wilted slightly. Season shrimp w/ pepper along w/ salt. Add shrimp then saute for 2-3 mins ’til shrimp turns pink.
Take out shrimps, set them aside for cooling. Make batter through mixing eggs, a tsp of salt, milk, cayenne and baking-powder.
Add flour, one-fourth cup every time and beat and incorporate ’til all flour is used then batter smoothens. Stir parsley in.
Season batter w/ Worcestershire and hot sauce. Then, season zucchini w/ pepper along w/ salt. Add in shrimp mix along w/ shredded zucchini into batter then fold well to combine. Heat shortening into 360 deg F.
Then, drop batter, one heaping Tbsp every time in heated oil. Roll fritters around w/ spoon w/ slots once fritters have popped into surface so they are evenly browned.
Remove then drain onto kitchen paper and season w/ seasoning for Creole. Makes 2 dozens.
>> Zucchini And Shrimp Fritters Recipe