My husband is a fabulous gardener. Every year we get get to enjoy the fruits of his labor, and this year is no exception. We have an abundance of zucchini, and have been eating every day since the picking began!
I would love to share with you three sweet zucchini recipes that we enjoy.
First up, White Zucchini Cake!
Recipe adapted from An Oregon Cottage.
Ingredients
- 1/4 cup room temperature butter
- 1/4 cup canola oil
- 2/3 cup sugar
- 1/2 tsp good quality vanilla
- 3 egg whites
- 2 cups flour
- 2 tbsp cornstarch
- 3 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk (I used skim)
- 1 cup drained (mostly dry) finely shredded zucchini
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 350 degrees. Prepare two 8in baking pans.
- In mixer with whisk attachment, combine butter, oil, sugar, vanilla and egg whites. Beat on med for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture.
- In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low to med. until just combined. Remove bowl from mixer and add zest and zucchini. Fold in by hand.
- Pour batter into prepared pans and bake 25-30 minutes.
Tips for success:
If you want an even more light and airy cake, you can beat your egg whites to a stiff and frothy consistency, then add them in at the end with the zucchini.
My thoughts on this cake were mixed. The first bite… or that first moment when the cake meets your tastebuds… was not overwhelming. But as soon as I finished chewing, I wanted another bite. And then another. This cake tastes not only sweet, but almost fresh. Its addicting!
Its definitely a great way to change things up if you often pair zucchini with all things chocolate. As I did in adding the chocolate frosting! I thought it might overpower the delicate cake, but that didnt end up being the case at all.
*****
Next up to the part is Zucchini Snickers Cookies. Recipe adapted from Tasty Kitchen.
Ingredients
- 1 egg
- 1/2 cup room temp butter
- 1/2 cup light brown sugar
- 1/3 cup honey
- 1 tbsp vanilla
- 2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup drained zucchini finely shredded
- 2-4 chilled Snickers bars
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350.
- In mixer add egg, butter, brown sugar, honey, and vanilla and mix on med. until well combined. In separate bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
- Roughly chop Snickers bars until in small pieces.
- Your zucchini should be one cup after it is drained. (mostly dry) I find that finely shredding up two cups typically yields one cup of drained zucchini.
- With mixer on low, add flour mixture to sugar mixture and mix until just combined. Remove bowl from mixer and fold in Snickers and zucchini by hand.
- I used a 1/4 cup measuring spoon for the cookies and placed them on a parchment lined cookie sheet.
- Bake for about 12 minutes.
- If you want to drizzle the cookies with chocolate, simply melt chips in a plastic pastry bag in thirty second intervals. After chocolate is melted, cut off tip to the bag and drizzle over cookies.
Tips for success:
This is a big cake like cookie. Its thick and light and subtle. (unless you add four Snickers bars and drizzle with chocoalte, then its just crazy sweet)
In my original recipe I only added two Snickers bars, but I thought they needed more. So I then decided to add up to four. However, its very difficult to identify these cookies as zucchini based at that point, as they just taste awesomely sweet. If you are a purist and want a clean flavor, stick with two chopped up bars.
Working with very chilled Snickers bars is best.
*****
And finally, we have Zucchini Brownies.
I think.
I adapted the recipe from allrecipes.com and they definitely call these brownies.
Ingredients
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups finely shredded and drained zucchini
Instructions
- Preheat oven to 350 and prepare a 9x13 pan.
- In mixer, combine oil, sugar, and vanilla until fully incorporated. (usually about 2 min on med speed)
- In a separate bowl, sift together flour, cocoa, baking soda, and salt. With mixer on low, add flour mixture to sugar mixture and mix until just combined.
- Remove bowl from stand and fold in zucchini by hand.
- Spread brownie mixture into pan and bake for 25-30 minutes.
Tips for success:
This batter is THICK. You will not pour it into the pan! It reminds me of a loose cookie dough.
Dont overcook! I pulled mine out of the over right at 25 minutes and they were perfect.
Dont get freaked out that there is no egg and no butter. You would never know the difference. They brownies do not lack for flavor on any level.
While I know these are called brownies, they did have a cake like quality to them. The crumb is defiantly cake like. However, they stick to your teeth like an ooey gooey brownie should. So for me its a toss up… call it brownie or cake… whatever you call it they are fantastic.
Truly. This recipe is on par with all brownie recipes I have tried. (Well, maybe not the Oatmeal Milky Way Brownies, but those are pretty much the exception to every brownie rule, ever.)
Sadly, I do not have a garden- so I will just have to make do with some store bought zucchini. I think I am going to tackle those brownies first. They look incredibly moist and decadent. And I can convince myself that i am eating my vegetables too!!
I have a feeling you will love them!! Nothing wrong with store bought zucchini… thats what I use in Spring!
These all look yummy! Do you have nutrition information for any of the recipes?
No, sorry! Thats not something I have have considered doing. Quite frankly, if its on my blog its not usually good for you!
I think because there is zucchini in these recipes it make them very healthy and guilt free. Love ‘em Amanda!
Love the way you think!
This is FABULOUS! I can’t wait to forward this to my dad who also has an abundance of zucchini and has been adding it to anything and everything lately. He has also been making all sorts of creative zucchini bread recipes (kahlua and chocolate chip zucchini bread, anyone???). I see your zucchini cake being served at our next family dinner
Fun!! Cant wait to hear how you like it. And kahlua and chocolate chip zucchini bread? Um, thats just plain awesome.
This looks so delicious and a great way to use up all that zucchini!
Thank you Brooke!
Could you share the frosting recipe that you used on the brownies? I’d love to try them with the zucchini that’s sure to come my way from my mom’s garden
All her fingers are green (not just her thumb) ; mine……….not so much. She’s so nice to share 
All 3 of these look great! Thanks!
Sure
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend the confectioners’ sugar, milk, vanilla. Add to cocoa mixture.
Enjoy!
Thanks!!
These are happening…right now! Thanks for the frosting recipe. Pretty sure that’s the best looking fudgy frosting I’ve ever seen! Now if I can just get my mouth to quit drooling while I go stir these bad guys up!
Yay!!! I hope everyone loves them!!! I was just thinking about you… will be sending you an email soon!
a gardner and a cook! I don’t really think it gets much better than that. All three look absolutely yummy!
Thanks! Hubs is pretty awesome.
Yay for zucchini! Love all of these sweets!
Thanks!
This is awesome! First of all, I wish my zucchini would sprout! It has been too cold here to produce any. All of these recipes are amazing- I am totally inspired by those zucchini brownies- they are my first priority!
You must try them… I know you and your family will love them! Hope your zucchini gets to growing!
Oooh, I needed some new ways to use up all the zucchini from my CSA! To the kitchen to bake!
Have fun!!
All of these look fantastic!!!
Thank you!
I love the idea of a zucchini cake from you – perhaps you can do something creative and fun and decorate the top with a ‘squash blossom’ design?
You are so creative!
Thank you for sharing!! Our garden is huge
Cool!
I’ve never needed anything more than those brownies right now. Gahhhhhhhhh. I’ll be making them to bring up to the cabin next weekend fo sho. Thanks for sharing dearie!
Yay!! I bet you are going to love them!!
I just noticed your new watermark – good idea!
You’re doing it automatically, right?
Nope… well… kinda! lol I do have an action set up that puts the logo on the pic, but then I change shape, size, opacity, and location depending on the picture. I am also using digimarc for invisible watermarking!
I honestly don’t know how you do it Amanda! After the cake recipe I thought – “gotta make this”, then I got to the cookies and thought “I’ve got to make these too” and THEN the brownie….. girl, you are keep me in the kitchen for days… but that is good since it’s my favorite place to be!!
You are THE sweetest!
This is fantastic. I love putting veggies into desserts
I will have to try out a few of these! Thank you!
No, Thank you!
All I can say is these all sound Y-U-M-M-Y! I’ve yet to bake with zucchini…I think I’m long overdue for sure, thanks for sharing and inspiring!
I cant wait to see what you do with some zucchini!
My husband is not so much a gardener, I am totally jealous! I want those cookies!!
Yeah, but your husband has a smokin hot wife!
I’m really wanting the recipe for the CAKES FROSTING! my tummy is growling! the picture is divine!
oh my gosh, all three of those look incredible! especially the brownies!
baked goods with veggies!! A healthy alternative
I guess you can have your cake and eat it too!
Perfect day for this post! I had 6 zucchini on my counter, and we had already roasted them, grilled them, and I added shredded zucchini to my meatloaf (delicious BTW) and I was completely at a loss!! I made the brownies…because it asked for the most zucchini. I added 1 egg, and 1/4 cup of ground flaxseed to the recipe. It made it more cake-like, and I added frosting and served it for dessert. The ground flaxseed helps keep my kids “regular”…if you know what I mean. *grin* It turned out delicious!!
Yay!!! Adding zucchini to meatloaf… so smart!
I will take the zucchini and dice it up real small and saute it in oil until it’s super little and then dump spaghetti sauce on top of it and we have spaghetti! You can’t taste it, kids don’t complain but it does make a yummy sauce and it uses it up!
Brilliant!
Tasty! I’ve always been a fan of incorporating zucchini into baked goods like cakes, cookies and loaves. Mmm.
I need your husband to give mine lessons
Amanda, all 3 look lovely! The cake and brownies are so tempting!!!! Could you pls say what frosting you used in The cake? It’s mouth watering (so is the brownie frosting but I see you’ve sharedthat one). Thank you so much, I can’t wait to make that cake myself
While growing up, my grandmother made zucchini into everything…but not Zucchini Snickers Cookies! She would LOVE them – and even might try making them at 101! I’ll be sure to share the recipe with her! Thanks!
I’m not sure if it was intentional or not, but thanks for the vegan recipe! It made my day
OMGoodness, Sweetness… Snickers zucchini cookies? SERIOUSLY?! *sigh* You’re either going to have to pray for me, or buy me a new pair of stretchy pants. Your choice
I am absolutely bugging over these recipes. Seriously, there is some major drooling going on around here. These desserts are right up my ally… Sweet and delicious yet subtly healthy. And zucchini… In the Summer… Well, it might as well be heaven on earth.
did you peel your zucchini for any of the recipes?
Great question! The answer is… kinda. I did have some peeled, but only because my hubby had peeled it already. That is what I used in the white cake. I kinda like the look and feel of the un-peeled shredded zucchini so I tend to not! Plus I am lazy. Sooooooooo lazy.
thanks … that’s great explanation …now I won’t wander what kind zucchini makes white cake, since all my zucchini cakes are with green freckles
)
Those look amazing!!! Especially the cake, That frosting looks so good. Can you add that recipe or leave it in a response? A Link, Anything haha, it looks to good to pass
Yum to all 3 recipes!! I spotted the cake on pinterest and just had to find the recipe, so thank you for sharing!! Do you think I could make the cake into cupcakes, just adjust the bake time? Also, I don’t have cornstarch on hand, just wondering if I could omit or use something in it’s place without having to go buy some (ie: more flour or cake flour)? We don’t ever use it, so I would hate to have to buy some.
I have already done the zuc. brownies and they were a hit with the kids even…..can’t wait to try the cake. Have an event coming up where I’m doing the desserts and I may try this for my “summer” dessert! Thanks “I am baker”!
Yay!!
All of these look incredible Amanda! I especially adore the cookies and want to try those out! Beautiful pictures as well!
Made the brownies exactly as in the recipe tonight. AMAZING. Seriously, I can’t believe how moist and chocolaty they turned out. The “batter” was more like sand before I folded the zucchini in, which I wasn’t expecting.
Fantastic, really. Thanks so much!
I have been looking for ways to use up my zucchinis! This is perfect! I’m trying the zucchini brownies first, because they look amazing. But I plan on trying them all!
It is so funny that I just saw these today.. I just put zucchini bread in the oven because I had an over-abundance of zucchini! I love zucchini bread, but I will be trying these recipes out later (well, some variation of them since I’m vegan, but the brownies are already vegan…yay!). Thanks for the creative ideas!
That white zucchini cake is calling my name, Amanda! And, per usual, your icing skills are top notch!
I hope I’m not asking too silly of a question – but how do you drain your zucchini? How long do you drain it for until you figure it’s enough? Would you shred it in the morning and let it drain for 1/2 day or so before using it to bake? Thanks so much! Those cookies look awesome!
Is the frosting recipe you gave for the brownies the same one you used on the white cake? It looks amazing!
I love reading your website and have been waiting for a recipe around my skill level. It was just a bonus that I have mounds of zucchinis from my garden sitting around! I made the zucchini brownies and they were delicious. They were gone before I even had a chance to frost them! Thanks for the great recipe.
These are the best brownies! You would never know you are eating something healthy!
Who knew Zucchini could be so delicious?!? I’m DYING to try those cookies!!!
Just wished to let you know that I made the brownies and they were absolutely AMAZING!!
I think the best brownies ever. My friends were extremely skeptical about the ingredients but adored the final result, truly moist and everything a brownie should be. 10/10 !! Thank you for the wonderful recipe!
help? on brownies, I followed recipe to a t. I have a flour-like mixture that is covering zucchini, much like a breading you put on onion rings. Are those measurements correct? only 1/2 c oil is the only moisture in the mix??
Yes! The batter should not be wet at all! But rest assured, they will turn out amazing!
I’m on a low-iodine diet for thyroid cancer treatment and this recipe fits perfectly! I’m absolutely going to try it!
Looking to make the zucchini cake for my daughters 6 birthday. Anyone have the icing recipe? Thx in advance !!!! Looks great !!