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Zucchini Invasion:Five Simple And Quick Recipes To Use All Those Zucchini

Updated on June 16, 2013

Plain Zucchini Bread

So now is the time that zucchinis are taking over the gardens. With a proposed 4-5 zucchinis per plant, per week, even if you have a few plants, you will soon be invaded. I love giving away as many as possible, but I still have so many to get rid of. I am not a big fan of zucchini honestly, so I like recipes that make it taste, well less like the vegetable. So here are a few of my go-to recipes for the zucchini invasion that my whole family loves. Most of these breads are also good to freeze to enjoy later in the year.

Cinnamon and Nut Zucchini Bread (Makes Two Loaves)

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoon cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 teaspoon vanilla

2 cups grated zucchini

1 cup chopped walnuts

Instructions:

Mix dry ingredients and wet ingredients seperately in bowls, mix together

Bake 40-60 minutes at 325 degrees

Chocolate Zucchini Bread

Another great bread, nice and sweet with little to no taste of zucchini. Great for kids that are picky and a great way to get them to eat a few veggies.

Ingredients:

2 cups sugar

1 cup oil

3 eggs

2 1/2 cups sugar

1 teaspoon salt

1 tsp baking soda

1 teaspoon cinnamon

1/2 cup baking cocoa

1/4 teaspoon baking powder

2 cups shredded zucchini

Instructions:

Mix dry and wet seperate, then add together.

Bake for 50-55 minutes at 350 degrees

Blueberry Zucchini Bread

Ingredients:

3 eggs

1 cup oil

3 teaspoon vanilla

2 1/4 cup sugar

2 cups shredded fresh zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1 pint fresh blueberries

Instructions:

Mix dry and wet seperate, then add together. Make sure you add zucchini and blueberries as the last ingredients.

Bake at 350 degrees for 50 minutes

Chocolate Zucchini Brownies

Ingredients for Brownies:

1/2 cup oil

1 1/2 cup sugar

2 teaspoon vanilla

2 cups all-purpose flour

1/2 cup baking cocoa

1 1/2 teaspoon baking soda

1 teaspoon salt

2 cups shredded fresh zucchini

1/2 cups chopped walnuts

Bake at 350 degrees for 45-55 minutes

Frosting Ingredients:

6 tablespoons baking cocoa

1/4 cup margarine

2 cups confectioners sugar

1/4 cup milk

1/2 teaspoon vanilla

Mix well and frost brownies when they are completely cooled

Fried Zucchini Blossoms

So all the fun of zucchinis, you don't have to wait till the first one is ripe to enjoy this prolific vegetable. If you haven't noticed, there are two types of flowers, male and female. While both can be enjoyed, the male flowers do not produce the vegetable, so they are prime for this recipe. To tell the difference, male flowers will be on a long thin stem, whereas the females will be attached to a baby zuke. The best time of day to pick is in the morning while they are still open. To prepare the flowers, remove the stamen and shake out any buggers inside. Rinse or dip gently and water and then gently batter. The flowers are best used the same day and will not taste as well when they get limp.

Ingredients for batter:

2/3 cup all-purpose flour

1 teaspoon baking powder

3 leaves fresh basil chopped well

2 teaspoons of grated parmesan

2 tablespoons of cold water

Directions: Makes enough batter for around 12 blossoms. Once oil is hot enough to fry gently add flowers to oil and cook several minutes on each side until golden brown. Drain on paper towel and serve immediately with sprinkles of salt.

Stuffed Zucchini Blossoms Deep Fried

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    • Ceres Schwarz profile image

      Ceres Schwarz 

      5 years ago

      These look like good recipes for zucchini. The images of the foods make them look delicious and tasty. Now I want to try some. I especially liked the blueberry zucchini bread, the chocolate zucchini brownies and the chocolate zucchini bread.

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