Zucchini season is upon us here in Minnesota! I put one zucchini plant in my straw bale garden and I can barely keep up with it. We have been eating a lot of baked zucchini goods over here because I am more inclined to bake with it than cook with it. I overheard someone telling a story about anonymously passing along extra zucchini by putting it on someone’s mailbox. So if you are the lucky recipient of some (unwanted?) zucchini, here are some baking ideas for you.
This isn’t actually my mom’s recipe, but it was the first result when I searched for “easy zucchini bread.” The blend of spices is perfection and it turned out so yummy. I have a few extra loaves in my freezer.
I made this when we had some friends over for dessert and it was tasty. My husband avoids gluten, so I used a gluten-free flour blend and it turned out nicely, but a bit dense. I do think the real star was the frosting, which might be the best cream cheese frosting I have ever had (two sticks of butter!). I only used 3 cups of powdered sugar in the frosting instead of the 4 cups called for in the recipe and it was just right.
My mom sent this recipe to try. It’s the one pictured above…my kids loved these and I do feel good about the ingredients. Plus, they mix up in the blender, which is so convenient! Instead of dates, I used raisins and I added a splash of vanilla. I will definitely make these again. They would be great for breakfast on a busy morning.
I also made a few loaves of gluten-free chocolate zucchini bread (can’t find the recipe online) and another muffin recipe that was only OK. But the three above were very yummy and I would recommend. I’d love to hear your favorites—and ideas for cooking zucchini, too!