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Recipes A to Z....."Z" is for Zucchini

Updated on October 24, 2009

The Versatility of Zucchini

Zucchini can not only be served by itself, it can be combined with just about anything. In baking, it adds moisture to breads, cakes, and casseroles. The recipes included in this Hub are pineapple zucchini bread, chocolate zucchini cake, zucchini, corn and tomato (a side dish), Italian zucchini (a side dish), and a casserole. Enjoy!

Pineapple-Zucchini Bread

I have made this delicious bread and always get raves. It makes 2 large loaves or 4 small loaves.

3 eggs

1/2 cup vegetable oil

1/2 cup applesauce

2 cups sugar

2 teaspoons vanilla

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

2 cups shredded zucchini

1 can (81/4 oz), crushed pineapple, well-drained

1 cup raisins

1 cup nuts

Beat eggs, oil, sugar and vanilla in bowl until thick. Combine flour, soda, salt, baking powder and spices together in another bowl, then stir into the wet mixture. Add remaining ingredients.

Pour into greased 5 X 9 inch loaf pans and bake 350 degrees F for 1 hour or until a toothpick inserted comes out clean. You can use 4 small greased pans for about 45 minutes.

Wrap in foil when cool. Keep in refrigerator or freeze.

Chocolate Zucchini Cake

I have made this cake with carob powder instead of cocoa powder, because my daughter is allergic to chocolate, and it is very good.

2 1/2 cups all purpose flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter or margarine

2 cups granulated sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange zest

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped pecans or walnuts

Glaze (recipe follows)

Combine the flour, cocoa, baking powder, salt and cinnamon. Set aside. With a rotary beater, beat together the butter and sugar until smoothly blended. Add the eggs, one at a time, beating well after each addition.

With a spoon, stir in the vanilla, orange peel and zucchini. Alternately, stir in the dry ingredients and the milk into the zucchini mixture, including the nuts, with the last addition. Pour into a greased and floured 10 inch tube pan or bundt pan. Bake in a 350 degree oven for about an hour, or until toothpick inserted in center comes out clean. Cool in pan 15 minutes.

Turn out on wire rack to cool thoroughly. Drizzle glaze over cake. Cut in thin slices to serve. Makes 10-12 servings.


2 cups confectioners sugar

3 Tablespoons milk

1 teaspoon vanilla

Mix sugar and milk together and add vanilla. Beat until smooth.

Zucchini, Corn and Tomato

2 Tablespoons vegetable oil

1 lb. unpared zucchini, sliced

1 small onion, sliced

1/2 cup diced green pepper

1/4 cup water

2/3 cup diced fresh tomato

1 1/2 cups frozen whole kernel corn

Heat oil in heavy skillet. Saute zucchini, onion and pepper until limp. Add water, tomato and corn. Cover and cook 5 minutes or until zucchini is tender. Do not overcook. Season with salt and pepper. Serves 8.

Italian Zucchini

4 slices bacon

1 cup sliced onion

2 medium cloves garlic, minced

1 teaspoon oregano leaves, crushed

1/4 teaspoon basil leaves, crushed

1 can condensed tomato soup (10 3/4 oz)

1/4 cup water

4 medium size zucchini (about 2 lbs.) cut into 1/2 inch slices

Grated Parmesan cheese

In skillet, cook bacon until crisp. Remove and crumble. Pour off all but 2 Tablespoons drippings. Cook onion with garlic and spices in drippings until tender. Add soup, water and zucchini. Cover and cook over low heat 20 minutes or until zucchini is tender. Stir occasionally. Garnish with bacon and cheese. Makes about 5 1/2 cups.

Carrot-Zucchini Casserole

2 lb. zucchini (sliced)

3 large carrots (sliced)

1 can cream of chicken soup

1/2 can water

1 cup sour cream

3/4 stick of melted butter (6 Tablespoons)

2/3 box onion-garlic croutons

Parboil zucchini in salted water for 6-7 minutes. Drain. Combine soup, water, sour cream and butter.  Pour over zucchini and carrots and mix.

Spread 2/3 box of croutons in bottom of casserole baking dish. Spread zucchini-carrot mixture over croutons. Sprinkle rest of croutons in box on top and bake in 350 degree F oven for 25 minutes.


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    • judydianne profile image

      judydianne 8 years ago from Palm Harbor, FL

      Hi, Larry. I have eaten zucchini sticks but didn't know how to make them. Thanks for the recipe! After "Z," I'll have to get creative, I guess. Maybe I'll do 1-10! HA!

    • maven101 profile image

      maven101 8 years ago from Northern Arizona

      ah, Zuks !! Love 'em...Great recipes and pics...Ever had fried zucchini sticks..? Roll zuc sticks in a beaten egg, then in flour and grated Parmesan cheese, salt and pepper, pan fry in olive oil or deep fry...better than french fries..!

      Thanks again for another great recipe Hub...Now that you are at Z, where do you go from here..? Larry

    • judydianne profile image

      judydianne 8 years ago from Palm Harbor, FL

      creativeone59, there is a lot of zucchini around, so have fun with the recipes! Thanks for the comment.

      alekhouse, I've never had zucchini fritatas, but it sounds yummy. My favorite is the zucchini cake, but I love the carrot-zucchini casserole. Thanks for your support.

    • alekhouse profile image

      Nancy Hinchliff 8 years ago from Essex Junction, Vermont

      Funny you mentioned it! I have a bed and breakfast and we're having Zucchini fritatas tomorrow for breakfast. I love the recipes you have here, especially the chocolate zucchini cake. But all of them look good. Am definitely going to try them.......Thanks

    • creativeone59 profile image

      benny Faye Douglass 8 years ago from Gold Canyon, Arizona

      Thank you for a whole bunch of zucchini recipes.Thanks for sharing. creativeone59

    • judydianne profile image

      judydianne 8 years ago from Palm Harbor, FL

      I'm very happy you like it, Robert! Thanks for stopping by my Hub!

    • profile image

      Robert Elias Ballard 8 years ago

      I love this recipe, thanks for posting.

      Robert Ballard