Orange Zucchini Loaf

Orange gives this zucchini loaf a delicious accent flavour and is delicately spiced with cinnamon and allspice. 

Ingredients:

1 1/2 cups flour

1 cup sugar

3 oz vegetable oil

zest of 1 orange

2 oz fresh squeezed orange juice

1 1/2 cups unpeeled shredded zucchini

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

2 tsps cinnamon

1/4 tsp allspice

1/4 tsp salt

First shred the zucchini on a box grater, then roll it up in a clean dishtowel and wring out the excess liquid. Set aside. Preheat oven to 350°F. In a large bowl combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside. In another bowl mix the sugar, oil, zest, orange juice and eggs together. Add the dry ingredients to the wet in three additions. Stir in the zucchini. Grease an 8 X 4" loaf pan and pour the batter in. Bake at 350°F for 60-65 minutes or until a cake tester comes out clean. Cool on rack for 30 minutes then remove from pan and cool completely before slicing. Serves 8 

Adapted from noplatelikehome.com

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Apple Zucchini Muffins

Zucchini in the batter steams inside the muffin while it bakes keeping the crumb tender while not affecting the taste. And diced apple just adds a little sweetness to these not-too-sweet muffins.

Ingredients:

2 cups flour

1 cup milk

1 cup grated zucchini, unpeeled and wrung out in a dishtowel

1 cup peeled, diced apple

1/2 cup sugar

1/4 cup butter, melted

1 tsp vanilla

2 eggs

4 tsps baking powder

1/4 tsp salt

Preheat oven to 400°F. Melt the butter and set aside. Whisk the eggs, vanilla, sugar and milk together. Then add melted butter to the mix. In another bowl combine the flour, baking powder and salt. Mix the dry ingredients into the wet stirring just until combined then fold in the zucchini and apple. Spoon batter into prepared medium muffin tin about 3/4 full and bake at 400°F for 17-20 or until a cake tester comes out clean. Makes 12 medium muffins.

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Burst Tomato Zucchini Pappardelle

This simple, rustic dish uses garden tomatoes and zucchini to make a light sauce that clings to the tender pappardelle noodles.

Ingredients:

1 tbsp olive oil

4 oz egg pappardelle

1 cup cherry tomatoes

1 cup zucchini, sliced in half or quarter moons

2 tsps minced garlic

zest of 1/2 lemon

juice of 1/2 lemon

1 1/2 cups packed baby spinach

salt and pepper to taste

1/4 cup 10% cream

3 tbsps reserved pasta water

fresh basil and parmesan to serve

Heat olive oil in a skillet to medium and add tomatoes. Cook 2-3 minutes pressing slightly to release juices. Add zucchini and cook about 7-9 minutes or until tender then add the garlic and cook 1 minute. Add in the spinach leaves, then the lemon zest and juice, salt, pepper and cream. Stir well. Keep warm. Cook pasta, reserve pasta water then drain the rest. Toss the pasta into the sauce and add pasta water. Warm through and serve with fresh basil leaves and parmesan cheese. Serves 2

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Zucchini Blueberry Scones

These crunchy topped scones with a soft and tender inside and juicy bursts of blueberry are best served fresh from the oven. And you can use up that zucchini that was hiding in the garden!

Ingredients:

3 cups flour

1/3 cup sugar

1/4 tsp salt

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp allspice

6 tbsps cold butter

1 cup milk

1 cup grated zucchini

1 cup blueberries, fresh or frozen 

Preheat oven to 425°F and line a baking sheet with parchment paper. Mix the flour, sugar, salt, baking powder, cinnamon and allspice together in a large bowl. Then, using a box grater, shred the butter and mix into the dry ingredients. Shred the zucchini and roll up in a clean dishtowel. Twist to squeeze out excess liquid, then add the zucchini to the bowl along with the milk and fold until dough forms. Lightly work the dough with your hands until it holds together (a little crumbly) then gently fold in the blueberries. Place the dough on a floured surface and pat or roll out to a circle that's 1.5" thick. Cut into 8 wedges and place on the prepared baking sheet. Bake at 425°F for 20-25 minutes. Serves 8

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Julia Child's Zucchini and Rice au Gratin

Originally she called it Tian de Courgettes au Riz featuring zucchini, rice, onions, garlic and parmesan cheese. Julia Child made the recipe with 2 lbs of zucchini but I cut the portions down to serve 1-2 people.

Ingredients:

1/2 lb zucchini

1/4 cup diced onion

1/2 - 1 tsp minced garlic

1 tbsp olive oil

3/4 cup + 2 tbsps zucchini juice and enough milk or 10% cream to reach that amount

3 tbsps parmesan

2 tbsps uncooked white or brown rice

1/2 tbsp flour

1/2 tsp salt

1/4 tsp pepper

balsamic glaze to finish  

Spray oil a 726ml baking dish, 6" X 2" round, or any medium single-serving gratin dish. Set aside. Grate the zucchini on a box grater and place in a bowl. Sprinkle with salt, mix together then place in a colander over a bowl for 20 minutes to collect the juices. Then squeeze out more juice from the zucchini into the bowl. Next rinse the zucchini in cold water and squeeze out the water but don't save it this time. Pat dry. Pour the zucchini juice into a measuring cup and top up with milk or cream so it measures 3/4 cup plus 2 tbsps. Warm this in the microwave. Heat olive oil in a skillet to medium and add the onion and garlic. Sauté 5 minutes. Add zucchini and cook 3-4 minutes. Add flour and cook 1 minute then remove from heat and add 2 tbsps parmesan, stirring to combine. Add salt, pepper, rice and warmed zucchini juice/milk and stir together. Preheat oven to 425°F. Return pan to medium heat and bring to a simmer. Then pour into prepared baking dish. Sprinkle with 1 tbsp parmesan and a drizzle of olive oil. Bake for 15 minutes. To check for doneness tilt the dish. If liquid runs return the dish to the oven for an additional 5 minutes. Let rest 10 minutes then loosen with a spatula and set on a plate. Drizzle balsamic glaze to serve.

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Pear Zucchini Loaf

Juicy chunks of pear and a bunch of good-for-you zucchini that no one will know is in there!

This recipe makes 2 - 8 X 4" loaves or 24 muffins 

Ingredients:

2 cups peeled, diced firm pears

3 cups shredded zucchini, unpeeled and lightly squeezed out

1 cup sugar

1 cup brown sugar

4 eggs

3/4 cup vegetable oil

1/4 cup tahini paste (or 1 cup oil and no tahini)

1 tbsp vanilla

2 cups flour

1 cup whole wheat flour

1 tbsp cinnamon

1/2 tsp nutmeg

1 tsp allspice

2 tsps baking powder

1 tsp salt 

Prepare the pans you choose to use, either oil and line the bottom of loaf pans or paper liners for muffins. Combine the zucchini, sugars, eggs, oil, tahini and vanilla in a large bowl. Mix the dry ingredients together. Then add the wet ingredients to dry mixing just until combined. Fold in the pears and pour the batter into pans. Bake at 325°F for 60-65 minutes for loaves, 22-25 minutes for muffins. A cake tester should come out clean. Cool 10 minutes. 

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Lasagna with Zucchini

Lasagna noodles layered with creamy cottage cheese, tomato or meat sauce and veggies, featuring sliced zucchini for added nutrition.

Ingredients:

9 lasagna noodles

1 cup sliced zucchini (plus more for the top)

1/2 cup sliced onion

1/2 cup sliced mushrooms

1 tbsp olive oil

3 cups tomato or meat sauce

1 cup cottage cheese

1 cup shredded mozzarella

1/4 cup Parmesan (plus more for the top)

1 egg

zest of 1/2 a lemon (adds a nice pop!)

salt and pepper to taste

1 tbsp fresh chopped basil 

Start by cooking the lasagna noodles, drain then set aside. Meanwhile, on medium high heat, cook the zucchini, onion and mushrooms in 1 tbsp olive oil for about 5 minutes or until just lightly golden. Remove from heat. In a bowl mix the cottage cheese, mozzarella, Parmesan, egg, zest of lemon, salt, pepper and basil together. Spread a scant amount of the tomato or meat sauce on the bottom of a 9 X 13" baking dish and place 3 noodles on top. Spoon the cottage cheese mixture on top then distribute the cooked zucchini, onion and mushrooms on top of that. Now continue adding noodles and sauce, noodles and sauce, finishing with sauce to cover the last layer of noodles. Slightly overlap thin slices of zucchini over the sauce and sprinkle with Parmesan. Cover dish with foil and bake at 350°F for 45 minutes. Uncover and return to the oven for 10-15 minutes. Broil 2-3 minutes then cool 10 minutes before cutting.

Serves 6

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Zucchini Banana Loaf and Muffins

Inundated with zucchinis? Freezer full of super ripe bananas? Then this recipe is for you! 

Ingredients:

1/2 cup all purpose flour

1 1/2 cups whole wheat flour

1 cup oats

2 tbsps wheat germ

1 1/2 tsps baking powder

1 1/2 tsps baking soda

2 tsps cinnamon

1/2 tsp allspice

1 tsp salt

4 eggs

1 cup sugar

1/4 cup virgin coconut oil

1/2 cup applesauce

2 ripe, medium size bananas, mashed

2 tsps vanilla

2 cups shredded zucchini

1 cup raisins 

Mix the two flours, oats, wheat germ, baking powder and soda, cinnamon, allspice and salt together. In a separate bowl beat the eggs, one at a time, until light. Add the sugar, coconut oil, applesauce, banana and vanilla. Stir the wet and dry ingredients together mixing just until combined. Fold in the shredded zucchini and raisins. Pour into prepared pans, either greased and floured loaf pans or paper lined muffin tins. Bake loaves at 350°F for 45-50 minutes or muffins for 22-25 minutes. Check with a cake tester for doneness. Makes 2 - 9 X 5" loaves or 16 medium muffins. Or if you like, 1 loaf and 8 muffins.

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Apple Zapple Pie

So, I've been seeing these mock "apple" pies using zucchini on the internet. I was intrigued so I started off with this pie using part zucchini, part apple. Turns out no one knew there was zucchini in the mix. Going for all zucchini next time! It has the same colour and texture as an apple and is a great way to use up that baseball bat of a zucchini you found in the garden!! 

Ingredients:

2 cups sliced zucchini

5-6 cups sliced apple

3/4 cup sugar

1/2 cup brown sugar

2 tsps cinnamon

2 tbsps instant tapioca

a few dabs of butter

pie dough for a 9" pie

Here's my go-to dough recipe:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html 

Take the zucchini and peel it. Cut in half if large and scoop out any seeds. Then slice as you would an apple for pie. Blanch the zucchini slices in boiling water for 2 minutes then plunge into cold water and drain. Now mix the zucchini, apple, both sugars, cinnamon and tapioca together. Roll out the dough and lay in your pie plate or cast iron pan. Spoon in the filling and add a few dabs of butter. Add the top crust and make a few slits for air to escape. Bake at 350°F for 1 hour. Serves 6-8 

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Honey Garlic Zucchini

Zucchini recipes incoming! Yes, the season is upon us. Here's my first offering. Roasted young zucchini (save the big old ones for zucchini bread!) with honey and garlic. Use more garlic if you like and even change up the honey to hot honey for a spicy kick. 

 

Ingredients:

1 small to medium zucchini

salt to sprinkle

2 tsps olive oil, divided

1 tbsp butter, at room temperature

1 tsp honey

pinches of salt

1 tsp fresh chopped parsley

1 1/2 tsps minced garlic

black pepper to taste

fresh basil leaves and feta to top  

Preheat oven to 425°F. Slice the zucchini lengthwise and score in a crisscross pattern. Sprinkle salt on each half and let sit 10 minutes. After that time wipe them off but do not rinse. Meanwhile mix the butter, 1 tsp olive oil, honey, pinches of salt to taste, parsley and garlic and set aside. Heat a cast iron pan to medium high heat. Add 1 tsp olive oil and place zucchini halves cut side down. Sear 2-3 minutes until browned. Then flip them over and into the oven for 10 minutes. Next spread the prepared butter mixture on each half and return to the oven for 10-12 minutes. Top with fresh torn basil leaves, crumbled feta and cracked black pepper. Serves 2 

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