Zucchini Recipes

Zucchinis can get so huge! And I don’t know about you but our garden is producing a lot of them. So we have to come up with many ways to use them up. I think it would be boring to just make zucchini bread over and over, even though it’s delicious! I actually like zucchini bread better than banana bread, but I don’t care much for bananas (I force myself to eat one or throw one in a smoothie now and then). But, I just learned from a neighbor that you can pick the zucchinis when they are smaller and they taste better that way for salads/stir-fry. And when they are bigger they are better for bread/pancakes. I don’t know why I didn’t know this before…. Oh well. 🙂 I wouldn’t say this is the best zucchini bread I’ve ever had but I need more time and more zucchini to experiment. It was good though and the kids loved it, even without any chocolate chips. 😉

Zucchini is a summer squash that has many health benefits. They have anti-oxidants, potassium, magnesium, vitamin A, vitamin C, and B-complex groups of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc. And the peel is a good source of dietary fiber.

Zucchini Recipes

Fried ZucchiniFried Zucchini

  • 1 1/2 – 2 cups zucchini (cut-up into triangles or circles)
  • 1/4 cup coconut oil
  • 1/4 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp thyme (or another herb you like)
  • Salt & Pepper (sprinkle desired amount)
  • 1 egg

Heat up the oil in the pan. Cut up the zucchini into triangles (like the picture) or circles, depending on the size of zucchini you’re working with. Mix the flour, herb & seasonings in a small bowl. Add the egg to another small bowl and use a whisk to mix it up. Dip the zucchini into the egg, then into the flour mixture and add to the hot pan (make sure your pan is hot – probably on medium-high). Flip them after they are brown on one side, then cook until they are brown on the other side. Let them cool a little before serving.

Zucchini PancakesZucchini Pancakes – (makes 10-12 small pancakes)

  • 1 cup flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 3 TB olive oil
  • 2 TB melted butter
  • 2 TB milk
  • 1/2 tsp vanilla extract
  • 1 cup grated zucchini

In a large bowl whisk together flour, salt, baking powder, cinnamon and nutmeg. Create a well in the middle and whisk the eggs, olive oil, melted butter, milk, and vanilla. Whisk until smooth. Stir in the grated zucchini, (you can grate it with a cheese grater or use a food processor to shred it. After I grate the zucchini, I squeeze out some of the water before adding it to the bowl.) and stir the dry ingredients into the batter, mixing until just combined. It will be very lumpy. Grease your skillet (I use coconut oil) and set to medium. Once it’s heated, add a big spoonful of batter to each area on the skillet, depending on how big your skillet is and how big you want your pancakes. Keep checking the bottom and when it’s golden brown, you can flip them. Cook a couple more minutes so that they are golden brown on both sides, remove from the pan and repeat until all the batter is used up. Best served with real butter and 100% pure maple syrup, or raw honey.

Roasted ZucchiniRoasted Zucchini

  • 1 small zucchini
  • other veggies like bell pepper, broccoli, carrots, cauliflower, asparagus, whatever you like.
  • onion
  • 1 – 2 TB coconut oil or olive oil
  • 1/2 – 1 tsp garlic powder or minced garlic
  • salt & pepper (sprinkle desired amount)
  • Herb(s) of your choice (I used thyme). About 1/2 tsp.

Preheat oven to 425 degrees. Cut-up all your veggies and onion. In an 8 x 8 baking dish, add the veggies, onion, coconut oil/olive oil, herbs & seasonings and mix them up. Bake for 25-30 minutes, stirring a couple times.

zucchini breadZucchini Bread
Note: This bread comes out dense and a little crisp on the outside but moist inside. I may adjust this recipe when I experiment more but the point is that the kids loved it and kept asking for more! 🙂 It was pretty good.

  • 1 1/2 cups flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (I use sea salt)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • Options: 1/2 cup chopped nuts, 1 1/2 tsp orange zest, 1/2 cup chocolate chips (you may want less honey if you add these).

Preheat oven to 350 degrees. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Then make a well in the center of the bowl and add the eggs, coconut oil (should be melted this time of year), honey, and vanilla. Whisk the ingredients in the center of the bowl and then start whisking in the dry ingredients together. Stir in the grated zucchini and any nuts, orange zest, or chocolate chips you want (optional). Add everything to a greased 9 x 5″ loaf pan and bake for 50 minutes. Remove from pan and cool before slicing. (Need a loaf pan? See below.)

ZucchiniCookiesZucchini Cookies

  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt (I use sea salt)
  • 1/4 cup raw cane sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups rolled oats
  • 1/2 cup coconut oil
  • 1/2 cup butter (softened)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • 1/4 – 1/2 cup chocolate chips or chopped nuts (optional)

Preheat oven to 400 degrees. Whisk together the flour, baking soda, salt, sugar, cinnamon, & nutmeg in a large bowl. Stir in the oats. Make a well in the middle of the bowl and whisk together the oil, butter, egg, and vanilla. Add the zucchini and mix everything in with the dry ingredients. Stir in some chocolate chips or chopped nuts if you want. Drop by the spoonful onto a greased cookie sheet. (I use coconut oil to grease it.) Bake for 8-10 minutes.

Other Ideas: Add to stir-fry, fajitas, fried rice, salad, make kabobs, Real Fit, Real Food Mom’s zucchini boats, zucchini muffins, zucchini brownies, add to veggie packs (packs of veggies/potatoes in foil you put on the grill), add to spaghetti sauce, taco meat, pizza, soups & stews, and I even added some to our grilled cheese sandwiches! You can add zucchini to many of your favorite dishes. I want to get a spiralizer (shown below) to make zucchini noodles!

Here’s a Glass Loaf Pan through Amazon:

A Spiralizer (great for making veggie noodles):

Coconut Oil (I heard this is a good brand):

A Cheese Grater (great for grating zucchini too):

Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Organic Fibro Mommies will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *