Anyone else getting overloaded with some zucchini this time of year??
Here are 2 recipes to add to your arsenal of zucchini disposal – bonus, my kids love both!!
Lemon Zucchini Cake
This recipe and gorgeous photo above are from Mom On Time Out Blog with a couple very slight tweaks – a little less sugar, used divided, and I used unsweetened macadamia milk and butter instead of almond milk and olive oil. She has a ton of awesome zucchini recipes – definitely check her out!
- 1 cup granulated sugar – divided
- 6 Tbsp melted and slightly cooled butter
- 2 eggs, room temperature
- ⅓ cup unsweetened vanilla macadamia milk (I like Milkadamia)
- 2 Tbsp lemon juice
- 1 tsp vanilla or almond extract
- 2 cups cake flour (can substitute AP flour following directions here)
- 1¼ tsp baking powder
- ½ tsp kosher salt
- 1½ cup shredded zucchini, sprinkle with 1/4 cup of the sugar and toss in a mesh strainer. After prepping rest of above, squeeze excess liquid out.
- 2 Tbsp lemon zest
- 1 cup powdered sugar
- 1-2 Tbsp lemon juice
- Preheat oven to 350F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside. Prep zucchini. I like to cheat and use the food processor for shredding.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the remaining 3/4C sugar and butter. Whisk to combine.
- Add eggs and macadamia milk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
- In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
- Drizzle the glaze over the cake.
- Slice and serve.
Triple Chocolate Zucchini Muffincakes
These are my stand-by “get kids excited about something with zucchini in them” food. I think, hand to God, these are more delicious than regular chocolate muffins without the green stuff. The chocolate is in cocoa powder, dark chocolate chips and then optional ganache frosting and the zucchini makes these more decadent than a muffin but also healthier than a cupcake…. so I call ’em muffincakes.
Makes 12 regular and 12 mini muffincakes
- 1 C All purpose flour + 1/2 C whole wheat flour (optional substitute gluten free flour – works great in these
- 1/2 C cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (also optional)
- 2 tsp coffee granules (if you don’t have, sub 2TBS strong coffee into wet ingredients)
- 1/2 C melted butter or coconut oil
- 2/3 C sugar (divided)
- 2 eggs
- 1 1/2 tsp vanilla
- 2C grated zucchini – sprinkle with a handful of the sugar and toss in a mesh strainer. After prepping rest of above, squeeze excess liquid out.
- 1 C dark chocolate chips ( I like Guittard)
- Preheat oven to 350F. Prepare muffin tins by spraying with coconut oil or lining with cups.
- In medium bowl, sift together dry ingredients (flour through coffee granules)
- In mixing bowl, beat butter, sugar and vanilla. Add eggs and then vanilla. Stir in zucchini.
- Mix dry into wet in a few portions until just combined. Gently fold in chocolate chips and pour batter into muffin tin.
- Bake at 350F. 10-12 min for minis and 15-17 min for regulars.
- 1 C dark chocolate chips
- 1/2 C heavy cream or coconut cream
Heat together on stovetop or in microwave at 20 second intervals until chocolate is soft and can be stirred to smooth, melted heaven. Spread on cooled muffincakes. Indulge.
Messy kitchen + happy kiddos + healthy treats = a win in my book!
xoxo Dr. Annie