Zucchini recipes

Are you wondering what you are going to do with all of that garden zucchini? Well, we are coming to your rescue. Today, we are sharing 35 zucchini recipes from around the web, plus 15 of our latest and greatest zucchini recipes! That is 50 AMAZING zucchini recipes for you! Fear the zucchini no more!

From breakfast to dessert, we have a zucchini recipe for you! And if for some odd reason zucchini isn’t taking over your life, then go knock on your neighbors door. I’m sure they would love to share:) You need to try these fantastic zucchini recipes!

1. Zucchini Muffins from Simply Recipes
2. Sweet Zucchini Pancakes from Pinch of Yum
3. Zucchini Waffles from The Perfect Pantry
4. Spicy Zucchini Fritatta from Shutterbean
5. Baked Zucchini Fries from Two Peas and Their Pod
6. Zucchini Fritters from Smitten Kitchen
7. Zucchini and Goat Cheese Stuffed Mushrooms from Pink Parsley
8. Zucchini Toasts from Sprouted Kitchen
9. Fried Zucchini Chips from Bev Cooks
10. Cheese Stuffed Zucchini Flowers from Aggie’s Kitchen
11. Zucchini Cornbread from Brown Eyed Baker
12. Zucchini, Arugula, & White Bean Soup from Gimme Some Oven
13. Chilled Curry Zucchini Soup from Heather Christo Cooks
14. Zucchini Ribbon Salad with Sweet Corn & Avocado from Two Peas and Their Pod
15. Fresh Corn, Zucchini, and Tomato Salad from Recipe Girl
16. Zucchini Carpaccio Salad from Love and Lemons
17. Zucchini Noodle Salad with Spicy Peanut Sauce from Vintage Mixer
18. Zucchini Feta Cheese Chopped Salad from Family Fresh Cooking
19. Lemony Zucchini and Bean Pasta Salad from Foodie Crush
20. Grilled Zucchini, Goat Cheese, & Pesto Panini from Running to the Kitchen
21. Layered Zucchini Parmesan from Handle the Heat
22. Zucchini, Squash, & Ricotta Galette from Eat Yourself Skinny
23. Grilled Zucchini and Eggplant Parmesan from Cookin’ Canuck
24. Grilled Zucchini Pizza Slices from Kalyn’s Kitchen
25. Zucchini Ribbon Pizza from A Cozy Kitchen
26. Sausage Stuffed Zucchini Boats from Skinny Taste
27. Grilled Zucchini Tacos from Spoon Fork Bacon
28. Chocolate Zucchini Cupcakes from Two Peas and Their Pod
29. Zucchini Cobbler Bars from Taste and Tell
30. Zucchini Sweet Potato Bread from Joy the Baker
31. Chocolate Chip Zucchini Brownies from Two Peas and Their Pod
32. Zucchini Coconut Bread from Two Peas and Their Pod
33. Zucchini Cookies with Chocolate Chips & Dried Cranberries from Two Peas and Their Pod
34. Zucchini Pound Cake from i am baker
35. Zucchini Sandwich Cookies from Mountain Mama Cooks


Plus a few new zucchini recipes from Two Peas and Their Pod! These are our very favorite!

  • Chocolate Zucchini Bread
  • Chocolate Zucchini Coconut Cake
  • Whole Wheat Zucchini Pancakes
  • Apple Zucchini Muffins
  • Zucchini Coconut Chocolate Chip Cookies
  • Grilled Zucchini Nachos
  • Zucchini, Corn, and Avocado Salsa
  • Chocolate Fudge Zucchini Cookies
  • Zucchini Noodles with Pesto
  • Zucchini Applesauce Oatmeal Cookies
  • Summer Zucchini Noodle Salad
  • Brown Butter Zucchini Coffee Cake
  • Zucchini Banana Bread
  • Zucchini Banana Blueberry Muffins
  • Lemon Zucchini Bread

Happy zucchini eating! Make sure you share these zucchini recipes with your friends and family!

posted on July 22, 2012 by Two Peas


Tasty zucchini are abundant in gardens and farmers markets during the summer months. Here are all the best zucchini recipes to make good use of your harvest, including zucchini bread, cake, soup, stuffed zucchini and more.

Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. —Jody Stewart, Goldsboro, North Carolina

Get Recipe

Zucchini adds moisture and flavor to these breads, muffins and other bakes. They’re packed with veggies, so they’re not dessert….right?

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

This cobbler is my surprise dessert! No one ever guesses that the “secret ingredient” is zucchini. Everyone says it tastes like apples. It’s great to make for a potluck supper or to serve a crowd. The recipe has been requested time and again in my house, and I’m always happy to make it. —Joanne Fazio, Carbondale, Pennsylvania

You’ll knock their socks off with this easy-to-prep side dish that’s absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan

Lighter and fluffier than most zucchini breads, this recipe is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri

I got this Zucchini Banana Bread recipe from a friend at work and now it’s one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas

My grandmother made this bread for as long as I can remember, and I’ve been making it ever since I learned how to bake. Children love it for a snack, and it’s good to serve at any meal. It’s another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana

At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show and won first place! I think you’ll love the cake-like texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it’s lighter than most chocolate cakes. —Carleta Foltz, Sunrise Beach, Missouri

I make this zippy, satisfying soup all the time, and it’s my dad’s favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. —Linda Reis Salem, Oregon

“These yummy zucchini, currant and walnut muffins are an excellent way to use up your garden overload of zucchini,” raves Peg Gausz of Watchung, New Jersey.

Whenever I make these muffins, I freeze several. As I’m leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.


posted by Lyubomira on August 11, 2017

15 Zucchini Recipes – a recipe collection of some simple, but still creative ways to enjoy zucchini. Sweet and savory recipes included.

Zucchini’s peak season is June through August, but they are available in the grocery stores year round.

I love cooking with zucchini! They could be used in a lot of simple dishes and it blends really well with other vegetables.

I’ve put together a recipe collection, from some of my favorite bloggers on the web with zucchini recipes that are worth trying!

Sumac Chicken Kebabs Quinoa Bowls With Zucchini From Cookinglsl

This recipe involves grilled zucchini. One of the easiest and most delicious ways to prepare zucchini. Charring zucchini brings some much needed flavor to them.

These zucchini slices and charred on the outside, but also crunchy on the inside.

These Sumac Chicken Kebabs Quinoa Bowls With Zucchini are perfect for a healthy and nutritious weeknight meal. Simple flavors, delicious food.

Lemon Asparagus Cauliflower Rice Stuffed Zucchini Boats With Shrimp From Food Faith Fitness

These Lemon Asparagus Cauliflower Rice Stuffed Zucchini Boats With Shrimp are loaded with super foods and look so cool!

Zucchini boats are a great way to enjoy zucchini, because it makes them so pretty!

You can either grill the zucchini boats, or cook them in the oven. The zucchini boats in this recipe are griled, then topped with cauliflower rice, mixed with vegetables and topped with shrimp.

Parmesan And Roasted Garlic Baked Hummus Dip With Zucchini And Pimentos

This is such a cool recipe. A roasted garlic hummus, with chopped zucchini and pimentos, great for a crowd. I love that this recipe is gluten free, too.

I’ve never tried making baked hummus (dip), but I can’t wait to try this recipe. The addition of pimentos sounds amazing! I love them!

Make sure you check Lindsay’s blog out for more healthy recipes.

Zucchini Mushroom Risotto From Cookinglsl

This Zucchini Mushroom Risotto is such a simple one pot meal, perfect for busy families. Very easy to make in under 30 minutes.

The combination of mushrooms and zucchini makes is a great vegetarian dish. I’ve also included some suggestions about the perfect liquid to rice ratio to make a great risotto. What the packaging says, isn’t always the perfect ratio for your recipe and taste.

Zucchini And Corn Tacos From Delish Knowledge

Tacos with zucchini, what a fun idea? Vegetarian and healthy, easy to make, too! The combination of any, especially grilled veggies and tortilla is so good, but zucchini?

Roasted zucchini, charred corn and guacamole over tortilla. These Zucchini and Corn Tacos are so much fun! Kid friendly, too! Great for any summer gathering.

Zucchini Arepas From Snixy Kitchen

As usual, Sarah of Snixy Kitchen has shared a very creative recipe.

What are arepas? Arepa is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela, and also popular in Panama and Ecuador.

These zucchini corn flakes are served with salsa and guacamole. Pretty addicting, great for an appetizer.

Cheesy Zucchini Casserole From Julie’s Eats And Treats

Her is is – another one pan meal – a zucchini casserole. Love that this dish is vegetarian, but bursting with flavor! Loaded with fresh zucchini, squash and Colby Jack Cheese.

A few simple steps and you have a simple and healthy meal.

Look at that crunchy topping! My family would love this!

Skinny Bruschetta Zucchini Chips From From Joyful Healthy Eats

Did you know that zucchini slices can be used as a base for bruschetta? Low calorie and low carb, crunchy and delicious.

Make sure you check this recipe out to learn how to make crunchy zucchini chips with very few simple ingredients. Then top them with a mix of tomatoes, basil, olive oil and balsamic vinegar.

I’ll definitely make these for my next summer party.

Zucchini Carrot Breakfast Muffins From Noshing With The Nollands

This recipe for Zucchini Carrot Breakfast Muffins, reminds me that I haven’t made muffins in a while. Zucchini muffins are some of my favorite. The addition of carrots, makes these super moist and worth trying. The pepita topping makes them so pretty and adds some extra crunch.

Loaded Hasselback Zucchini From Peas And Crayons

I get so hungry by just looking at these hasselback zucchini. They look so cool, topped with cheese, sour cream and bacon. Almost like hasselback potatoes, but healthier and with lower calories. Easy to make, baked in foil. Make sure to check this technique out. It is so worth it. The perfect summer appetizer.

Healthy Flourless Zucchini Fudge Brownies From The Big Man’s World

Arman over at The Big Man’s World makes amazing, very healthy desserts. I love truing new, healthy, protein packed dessert recipes and he has so many of them.

There is no butter and flour in these (healthy!) brownies and they also have a hidden vegetable – zucchini. They are grain free and also include a vegan option.

Greek Quinoa Zucchini Fritters From Delish Knowledge

As you may know, I love zucchini fritters (like these oven baked zucchini fritters).

But these Greek Quinoa Zucchini Fritters involve quinoa (a favorite ingredient at cooking lsl’s kitchen) and also garlic hummus base. Sounds healthy, right?

So crunchy, healthy and very easy to make. Definitely check these out, if you like quinoa and zucchini.

Tuna And Veggie Stuffed Zucchini Boats From The Blond Cook

Zucchini and tuna happens to be a delicious combination.

Another fun recipe, that is simple to make and kid friendly. No fancy ingredients and minimal prep work required. Great for a quick dinner.

Zucchini Pizza Bites From The Food Charlatan

These are just as good as pizza, even better! They are low carb, healthy, cheesy and super delicious. Ready in 15 minutes, great for a snack, appetizer, party food or a quick, light meal. Do you see the tiny pieces of pepperoni on top? So good!

Paleo Chocolate Zucchini Bread From Running To The Kitchen

What I love about this Chocolate Zucchini Bread is that it is flourless and paleo. Still super moist and delicious. A great way to enjoy your vegetables with lots of chocolate. This is my kind of dessert. Healthy, perfect for a back to school snack.

posted in Roundups
originally posted on

August 11, 2017

last updated on

August 21, 2017


What do zucchinis and fruitcake have in common?

Well, they’re both edible – according to many. And, since zucchini is technically a fruit (not a vegetable), they share that trait.

But honestly, their predominant shared characteristic is this: they’re both much maligned for their ubiquity at certain seasons of the year. And thus, the butt of many a snarky joke.

Round about mid-summer, zucchinis take over your garden – just like the gift fruitcakes from various elderly relatives and business associates gather under the tree at Christmas. Zucchinis go from manageable cuke-sized veggies to veritable deadly weapons – long as your forearm, and twice as fat – seemingly over the course of a week or less.

Woe be the gardener who doesn’t stay on top of the zucchini harvest, for s/he shall quickly regret that day back in April when the seeds of the apocalypse were sown!

What you really need when that happens is tips on using all that zucchini to its best advantage – plus a few good new zucchini recipes.

Let’s start with the tips.

1. Pick your zucchinis before they reach baseball bat-size.

This is about the size zucchini I like to use; at 8″, it’s not yet dry and mealy or pithy inside, as it would be in another few weeks. Plus I discovered that an 8″ zucchini weighs just about 8 ounces; so if you don’t have a scale but you do have a garden, you can simply take your ruler out to the garden, harvest an 8″ zuke, then measure off however many ounces you need – by the inch!

2. Shredded zucchini is notoriously fickle when it comes to being weighed. Relax; don’t worry about it.

Your recipe calls for 1 1/2 cups shredded zucchini. You shred it, pack it into the measuring cup, and dump it into your mixing bowl. No problem, right?

Right. The challenge, though, is this: if you’re a baker who weighs rather than measures ingredients, zucchini’s weight can vary quite a bit. How fine did you shred your zucchini? How firmly did you pack it into the cup? How wet has your growing season been and/or how long ago was the zucchini picked? In measuring lots of zucchini for this post, I found that the weight varied by as much as 23%, cup to cup.

My advice: Don’t worry about it. Either pack your zucchini into a measuring cup; or use 5 to 6 ounces per cup as its weight (as stated in our ingredients weight chart). Whichever method you choose will be just fine.

3. For smoothest texture in your zucchini recipes, purée it.

I’d been shredding a bunch of zucchini to weigh it, and decided to make some brownies. Thinking I wasn’t looking forward to fudge brownies loaded with green, stringy shreds, I had a “light dawns on Marblehead” moment. What if I purée the zucchini along with the other liquid ingredients?

As it turns out, puréed (rather than shredded) zucchini works just fine in your typical zucchini recipes. So if you’re challenged by the texture of shredded zucchini in, say, your zucchini chocolate cake – purée it first.

Now, let’s try a few new recipes and put these tips to work.

Zucchini Chocolate Chip Oatmeal Cookies

I made these cookies using shredded zucchini, measured two ways: once by packing it into a cup, and then by weighing it. Both batches turned out just fine, yielding soft cookies, but soft in a light and cakey way, rather than being dense and chewy. The chips add quite a bit of body, and lots of chocolate flavor.

Beat together the following:

1/4 cup vegetable oil
1 cup less 2 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons vanilla extract
1 large egg

Stir in the following:

1 cup shredded zucchini
2 cups chocolate chips
1 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
1 1/2 cups quick rolled oats

Use a tablespoon cookie scoop to drop the sticky balls of dough onto parchment-lined baking sheets; and bake the cookies in a preheated 350°F oven for 14 to 16 minutes.

They should be set on top, and just starting to brown on the bottom. Let them cool right on the baking sheet, as they’re quite delicate while hot.

If you’re not into zucchini and chocolate, feel free to substitute a combination of raisins (or dried cranberries) and nuts for the chocolate, as I’ve done here.

Zucchini Chocolate Chip Pecan Bars

These are basically just the cookies above, with a few tweaks. Since these will be baked as bars, rather than cookies, they don’t need quite as much structural integrity. So I increase just slightly the amounts of vegetable oil and brown sugar (compared to the cookie recipe); both add extra moisture and tenderness.

1 cup shredded zucchini
1/3 cup vegetable oil
1 large egg
1 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
1 1/2 cups quick rolled oats
2 cups semisweet or bittersweet chocolate chips
3/4 cup chopped pecans, for topping
fine salt, for topping

First I shred the zucchini, and measure it. Then, to downplay the zucchini’s texture, I process the shredded zucchini in a food processor with the vegetable oil and egg, before adding the remaining ingredients (except the pecans and fine salt; those are your toppings). The batter goes into a greased 9″ x 13″ pan, rather than scooping it into individual cookies. The nuts and salt go on top.

Why are the pecans only on half the batter? I want to test to see if the nuts will sink into the batter, burn, or otherwise misbehave. And, if they do, I want half the batch to remain photo-worthy.

I bake the bars for 25 to 30 minutes, until a toothpick inserted into the center comes out clean (or when you do this at home, maybe with a few moist crumbs clinging to it).

Success! Well-behaved pecans. Like the cookies, these bars are cake-like rather than dense; think cakey brownie texture. The salt on top is a nice touch, balancing the bars’ sweetness a bit, and pointing up the nuts’ flavor.

Now, speaking of brownies – how about it? Does zucchini belong in brownies?

Oh, YES.

Zucchini Brownies

I want the interior of these brownies to be completely smooth and fudgy, without a hint of zucchini’s texture. So I’m thinking zucchini purée all the way – and I’m going to measure by weight, so there’s no need to shred it first.

That said, by this time my counter is covered with zucchini in all incarnations: whole, chunked, shredded… And brownies are a good place to use it all up.

I start by processing 8 ounces zucchini, 3 tablespoons melted butter, 3 large eggs, and 1 teaspoon vanilla extract into a smooth purée.

Next I add the following:

3/4 cup sugar
2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1/2 teaspoon baking powder
heaping 1/4 teaspoon salt
1/2 cup King Arthur Unbleached All-Purpose Flour

I process everything briefly, just until well combined. Then I add 3/4 cup chocolate chips and pulse briefly, just to break up some of the chips a bit. The batter goes into a greased 9″ x 9″ pan.

I bake the brownies in a preheated 350°F oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. I don’t want to see any wet batter, but a few moist crumbs are OK.  

Coming out of the oven, I notice the brownies have a rather unattractive pockmarked surface. So I decide to ice them. As always, ganache covers a world of sins.

I mix 3/4 cup chocolate chips with 1/4 cup heavy cream, and microwave until the cream is steaming. I stir the mixture until the chips melt, then spread the ganache over the brownies.

Excellent. Dense and moist, chocolate-y without being bitter – and nary a hint of shredded (stringy) zucchini.

So there you have it: zucchini recipes and tips, just in time for the mid-summer onslaught. Enjoy!

And these are just for starts: see all 30 of our zucchini recipes. I guarantee you’ll make a dent in even the most prolific zucchini patch!

Oh, one final thing: my fellow baker/blogger MaryJane – if you ever contact our baker’s hotline, you may have spoken with her – has two questions she knows you’ll want answered.

1. What do I do if I don’t have a food processor?
Use a blender. If you don’t have a blender, don’t let that stop you from making these recipes; just live with zucchini’s texture.

2. Will puréed zucchini turn my baked goods green?
Well, only if you’re making something very light colored, like sugar cookies or angel food cake. And I’ve yet to see a zucchini sugar cookie or angel food cake recipe, so no worries about green treats!


Leave a Reply

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