Delicious in casseroles and other side dishes, zucchini is often thought of as a savory ingredient. But zucchini can also add moisture to an array of treats. This week I am exploring zucchini’s versatility in baking, and it’s a tasty one.
“From the garden, this bread is so delicious and moist that you can eat it all day long,” shares Kathy Hunter (Vancouver, WA). “Passed down from my great-grandma to my grandma, my mom, and then to me!”
I love zucchini bread in the summer. Kathy’s Zucchini Pineapple Walnut Bread is a quick bread that can be served for breakfast or a snack.
The pineapple and zucchini make this bread super moist. Since it makes two loaves, keep one for yourself and share one with a friend. They will love this!
“Chocolate, Chocolate, Chocolate…. is there anything better,” asks Angie Walker (Stryker, OH).
If you agree with Angie, try her Dark Chocolate Zucchini Muffins With White Chocolate Ganache. Dark chocolate lovers, these muffins are tailor-made for you.
They’re dense and not overly sweet. To me, the texture was similar to coffee cake. The white chocolate ganache on top is a delicious touch and adds a bit of sweetness to the muffin.
Doreen Fish’s Lemon Zucchini Cake W/ Lemon Cream Cheese Frosting is an easy dessert when trying to find ways to use zucchini in the summer.
“I love lemon and zucchini… and together… delicious,” says Doreen. “Easy, fast, and nutritious… somewhat!”
Light and fluffy, this cake is filled with rich lemon flavor. Adding zucchini makes it moist. Plus, hidden veggies never hurt anyone.
The creamy frosting is the perfect amount. There’s just a thin layer of sweet yumminess.
Aleksandra B. (Chicago, IL) shared her Chocolate and Zucchini Praline Bundt Cake recipe with quite a different flavor combo, and it’s great.
“I have one recipe for zucchini bread to use the abundant supply of zucchini, but I found myself also craving chocolate,” explains Aleksandra. “So I added cocoa, and that’s how I came up with this recipe.”
The cinnamon chocolate flavor is well balanced, while apples and zucchini give the cake a moist texture. There’s a crunchy and sweet crust that forms and is quite tasty. It will be a treat for your family and friends who get a slice.
If you want to bake and sweets aren’t your thing, try Laura DiDia’s (Massapequa Park, NY) Zucchini Fingers.
“This was my mom’s recipe,” reveals Laura. “She is now passed but has given me the knowledge of cooking, baking, and preparing meals for large amounts of family.”
When cut into slices, you can easily pick them up to snack on during the day. If browned sausage or ground beef was added to these, they could be eaten as a meal.
This savory dish makes a moist bread with an almost egg quality. Garlic and onion add a lot of flavor.
Whether you have a surplus of zucchini from your garden or want an inventive recipe, these Blue Ribbon recipes show zucchini’s versatility in baking. Happy Pinching!