Zucchini Part II   Leave a comment

As promised.

OK I was just telling myself I would not share bread related recipes, because while I like zucchini bread, zucchini bars, and zucchini muffins, seriously how much chocolate zucchini cake can you make and eat in one summer?  And, each bread recipe really doesn’t use up that much zucchini. You’re better off making zucchini pizza or zucchini lasagna for dinner if you truly want to make a dent in the green horde.

However, this morning I tried a zucchini muffin recipe I  liked, so I will share it with you. It’s from Mad about Muffins cookbook by Dot Vartan, and I modified it a tad, but I’m giving credit cause it’s still her recipe.


Zucchini Muffins

1 1/2 cups shredded zucchini ( or double recipe to use even more! ha!)

1/2 tsp. salt

2 cups flour

1 tsp. baking soda

1 T. baking powder

2 tsp. cinnamon

1/2 tsp. ground cloves

1 cup chopped toasted walnuts

1 cup semi-sweet chocolate chips (I used less)

1/4 cup olive oil

2 tsp. vanilla extract

3 eggs, beaten

1/3 cup or so maple syrup

1/3 cup milk

Heat oven to 350. Shred the zucchini in a bowl and sprinkle with salt.  Mix the oil, vanilla, eggs, maple syrup and milk in a large bowl.  Add the zucchini.  Stir. Add the flour, soda, powder, spices and stir.  Add the nuts and chocolate chips, stir again, and then pour/transfer to greased baking tins. Bake for about 18-20 minutes and enjoy. This makes about 18 muffins.

Now if you’re looking for something simpler, for dinner, that uses as many zucchini as you have people in your family, or more, try this.

My friend Erica gave me this idea.  It’s perfect for people who are trying to eat low carb.


Zucchini Pizzas

Wash, cut off ends, and slice in half lengthwise as many zucchinis as you want personal size pizzas.  You can use large ones for this or maybe two smaller ones for each person.  Remove the seedy part of the pulp if they are large, or if small, just make a little trench in the middle to hold the sauce.  Place into a 9×13 casserole pan or any pan they’ll fit in.

Top with a small amount of tomato sauce to taste and sprinkle with garlic power, basil, and oregano to taste.  Place a lovely thick layer of grated mozzarella cheese over each zucchini, and then top with your favorite pizza toppings. At our house that is pepperoni, black olive and mushroom.

Then bake at about 400-425 degrees, for about 25-30 minutes. You’ll have to test it by poking with a fork to see if it’s done.  Voila, pizza, and you didn’t have to make a crust.


Posted July 16, 2014 by swanatbagend in food

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