Zucchini Bites

Baked zucchini bites are a fun way to enjoy fresh zucchini!

Zucchini Chocolate Chip Cookies

These unique cookies are packed with fun ingredients like zucchini, oats, and chocolate chips. Your whole family will love them!

Zucchini Cake

This simple and delicious Zucchini Cake is a great way to use up an abundance of zucchini from your garden.

Buffalo Chicken & Grilled Vegetable Quinoa Salad

Grilled summer vegetables with buffalo chicken and quinoa come together in this delicious and healthy salad.

Stuffed Zucchini Boats

These turkey stuffed zucchini boats are full of flavor and a delicious addition to your healthy eating plan!

Zucchini Brownies

On Monday I mentioned that I enjoy spending time preparing my garden in the spring.  I also love checking it throughout the summer to see what is ripe and ready to be enjoyed.  I don't plant any zucchini plants, but I certainly don't turn a zucchini down when it's offered to me.  My boss brought in 3 large buckets full of tomatoes, zucchini, and eggplant from her garden last week.  I took a few tomatoes and zucchinis home with me.  The zucchini sat on the counter, waiting to be made into something delicious.

These zucchini brownies certainly are delicious!  If I didn't know that they contained 2 cups of shredded zucchini, I never would have guessed.  They are a cake-type brownie and full of intense chocolate flavor.  I'd consider them to be fairly healthy too--they are made with whole wheat flour, applesauce (in place of oil), and zucchini.  Thanks to the zucchini, the brownies are incredibly moist.  These brownies are also incredibly easy to make and come together in a short amount of time.  Unless you're like me and your grater breaks halfway through the first zucchini so you have to shred the rest with a hand grater...oh well!  The brownies were worth it!

Zucchini Brownies

Serves 9-12 (makes 1 8x8" pan) 

2 eggs
1 Tablespoon vanilla
1 cup sugar
1/4 teaspoon salt
1/4 cup applesauce
1 cup whole wheat flour
1/2 cup cocoa powder
1-1/2 teaspoon baking soda
1 teaspoon cinnamon
2 cups grated zucchini
1-1/2 cups semi-sweet chocolate chips

1.  In a medium bowl, combine the eggs, vanilla, sugar, salt, and applesauce.

2.  In a larger bowl, sift together the flour and cocoa powder.  Stir in the baking soda and cinnamon.

3.  Add the egg mixture to the dry ingredients and stir until well combined.  The mixture will look very dry.

4.  Add the grated zucchini and chocolate chips and stir until combined.

5.  Pour the batter into a greased 8x8" pan.

6.  Bake at 375 for 35-40 minutes, until a toothpick inserted in the center of the brownie comes out clean.

Cool completely before cutting.  Cover and store any leftovers at room temperature.

Source:  Baltic Maid

Chocolate Zucchini Muffins

One of my favorite things about spring is planting my garden.  I enjoy planning out what I'm going to plant and where it's going to go.  This year was my second time having my own garden (though my parents had one growing up).  I think of my first year as a trial run because I wasn't quite sure what I was doing.  I can't say that I know what I was doing this year, but it's certainly fun to learn!

I don't grow zucchini in my garden, but many of my friends do.  The zucchini crop was abundant this year and I was a happy recipient of many pieces of zucchini.  The great thing about zucchini is that you can eat it in many ways.  Mike and I enjoy grilling zucchini coins.  I also grate up zucchini and freeze it to make bread and muffins. 

These chocolate zucchini muffins are a delicious flavor combination.   I made 4 jumbo muffins as well as nearly a dozen regular sized muffins.  I froze the majority of them, and I have enjoyed pulling the frozen muffins out of the freezer and thawing them for a fresh tasting breakfast!

Chocolate Zucchini Muffins

Makes 12-18 muffins

Ingredients:
2 cups flour
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1 teaspoon baking soda
1 cup brown sugar
3 eggs
3/4 cup coconut oil
2 cups of shredded zucchini
1 teaspoon vanilla
4 ounces chocolate, melted

1. In a medium bowl combine flour, salt, cinnamon and baking soda. Mix and set aside.

2. In the bowl of your stand mixer, beat eggs and sugar together on a medium speed for one minute.

3. Slowly add oil while the mixer is on.

4. Add the shredded zucchini and vanilla, and continue mixing.

5. Turn the mixer to low and slowly add the dry mixture.

6. Add the melted chocolate and mix until all the ingredients are combined.

7.  Divide the batter between greased muffin tins.

8.  Bake at 350 for 20-23 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Store any leftovers in an airtight container.  This muffins also freeze well.

Source:  Will Cook For Smiles