Zucchini Recipes

The muffins and cookies are a total hit with my kids, I don’t hide the fact that there’s zucchini in them, the kids don’t care.  They also freeze wonderfully, which I’m a fan of when I’m on a baking spree and throw a bunch in the freezer for later breakfasts (night before I grab a bag from the freezer, toss on counter to thaw overnight, and boom, breakfast is done).  I haven’t tried freezing the quiche though, I might try it in muffin sized portions, we’ll see.



Crustless Zucchini Quiche

1 medium zucchini, sliced
2 cups ricotta (or cottage cheese in a pinch, but ricotta’s just better)
3 eggs, beaten
1 cup cubed Cheddar cheese
3 Tbsp melted butter
3 Tbsp flour
1 crushed garlic clove
1 tsp dried basil
dash salt
dash pepper

Preheat oven to 375*F.
Combine everything in a bowl.  Mix well.
Pour into a greased pie plate.
Bake at least one hour, until knife inserted in middle comes out clean.

Can add chopped tomatoes with yummy results.


Lanna’s Chocolate Zucchini Muffins

1/2 cup butter
1/2 cup vegetable oil, or melted coconut oil
1.75 cups white sugar
2 eggs
1/2 cup sour milk/buttermilk
1 tsp vanilla

2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
4 Tbsp cocoa powder

2.5 cups grated zucchini (of course, frozen is just fine, don’t need to drain the juice)
1/4 cup ground walnuts if you’re weird and do nuts in baked goods – never happens in my house
1/4 cup semi-sweet chocolate chips

Sift together dry ingredients together.
Cream together butter, vegetable oil, and sugar.
Add eggs, sour milk, and vanilla.  Blend well.
Blend dry ingredients into butter mixture.
Add grated zucchini and mix well.
Spoon into muffin tins.  Sprinkle (walnuts if you’re crazy, and) chocolate chips on top.
Bake at 350*F for 20-25 minutes.


Chocolate Chip Coconut Zucchini Breakfast Cookies

1 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3+ tsp freshly grated nutmeg
sprinkle of cloves if you feel like it

1/4 cup coconut oil, melted
3/4 cup sugar

1 egg
1 tsp vanilla
1 cup shredded zucchini (can also use shredded carrots, just add more oil or another egg)
2 cups old fashioned oats (can sub in some oat flour so the oat flakes aren’t as intense)
1/2 cup coconut flakes
1 cup chocolate chips

In medium bowl, combine dry ingredients, set aside.
Cream coconut oil and sugar in a large bowl.
Add vanilla and egg.  Then zucchini until fully combined.
Add oats, coconut, chocolate chips.
Cookie scoop onto parchment lined cookie sheets.
Flatten the scoops, they don’t flatten by themselves.
Bake at 350*F 10-13 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s