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This Cheesy Chicken Enchilada recipe is low in carbs, easy to make, and ridiculously tasty! Skip the tortilla and slice up some zucchini instead to…
This Cheesy Chicken Enchilada recipe is low in carbs, easy to make, and ridiculously tasty! Skip the tortilla and slice up some zucchini instead to… This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.…
This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.
What do you make when you’ve made all the zucchini bread and zucchini muffins? Zucchini brownies, of course! Stop what you’re doing and gather the ingredients for this recipe that will have your friends and family running for another piece. The brownies come out ultra moist and gooey, with a deep, rich chocolaty flavor. They’re simple to make and you won’t believe the amazing flavor and texture!
The secret to rich and moist brownies? Zucchini! Turns out, adding shredded zucchini to brownies makes for an incredibly moist, gooey texture (which is what we prefer in a good brownie). It also lets you get away with not using eggs, which makes this zucchini brownies recipe accidentally vegan! Here are the ingredients in this recipe:
This zucchini brownies recipe uses a combination of two types of cocoa powder to achieve the deep, dark chocolaty flavor. The key? Dutch process (dark) cocoa powder, a special type of cocoa powder is treated with an alkali to make it pH neutral. This gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, with deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder.
Zucchini brownies are as straightforward as a standard brownies recipe! There are just a few things to note for success:
It’s important for recipes like brownies, muffins and quick breads to cool completely. This sets the texture and allows them to hold together better. The flavor is also generally better at room temperature. These zucchini brownies don’t hold together if they are very warm, so make sure to let them cool completely.
For best results, cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 hour until cooled.
To get clean slices, but through the brownies once they are cooled and clean off the knife after each cut.
If you love non-standard brownies, you’ll love these zucchini brownies! A few other variations you’ll love:
These zucchini brownies hold up well over time! Store them refrigerated for up to 1 week. You can also store at room temperature, but they are so gooey that refrigeration is best: plus, they’ll last longer.
There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:
Vegetarian, vegan, plant-based and dairy-free.
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Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes 
Yield: 16 This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.
Category: Dessert
Method: Baked
Cuisine: BakedKeywords: Zucchini brownies, zucchini brownies recipe
What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. T…
What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. The bread is super moist because it is… When life gives you lots of zucchini, you make zucchini bread, chocolate zucchini bread, lemon zucchini bread, zucchini muffins, zucchini coffee cake, and zucchini brownies. And when you still have zucchini to use up, you make this Chocolate Zucchini S…
When life gives you lots of zucchini, you make zucchini bread, chocolate zucchini bread, lemon zucchini bread, zucchini muffins, zucchini coffee cake, and zucchini brownies. And when you still have zucchini to use up, you make this Chocolate Zucchini Snack Cake because it is delicious! I love this simple snack cake because it is made… This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses…
This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.
Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project (though if you’re a choco-holic you should also consider this double chocolate zucchini bread too!).
This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:
Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:
Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.
If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini muffins instead (follow the instructions in the linked recipe).
Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.
You can also turn this zucchini chocolate chip bread into muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:
How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:
Got more zucchini to use up? Here are a few great zucchini recipes to try:
Vegetarian. For vegan and dairy-free, use vegan butter or more neutral oil.
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Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Yield: 12 This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.
Category: BreadMethod: BakedCuisine: AmericanKeywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip
Lemon zucchini cake is light, delicious and loaded with a bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snack time – or both! I have what is basically the opposite of a green thumb. What I’m sayin’ is that I can’t keep plants alive. I’ve been known to kill mint …
The post Lemon Zucchini Cake appeared first on My Baking Addiction.
Lemon zucchini cake is light, delicious and loaded with a bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snack time – or both!
I have what is basically the opposite of a green thumb.
What I’m sayin’ is that I can’t keep plants alive. I’ve been known to kill mint and rosemary. And that, friends, takes a special kind of talent.
My mom seems to plop plants into dirt, sorta takes care of them, and she’s left with gorgeous tomatoes, pretty peppers, and more zucchini than anyone can eat in a season.
And where does that zucchini end up? On my kitchen counter. Where it gets turned into baked goods, like this lemon zucchini cake, for all of you!
(more…)The post Lemon Zucchini Cake appeared first on My Baking Addiction.
This easy cheeseless pizza recipe puts a fun and nutritious twist on traditional pizza and is a meal the whole family will love! In just 30 minutes or less, you will have a delicious veggie- and flavor-packed pizza without the dairy. It is the perfect …
This easy cheeseless pizza recipe puts a fun and nutritious twist on traditional pizza and is a meal the whole family will love! In just 30 minutes or less, you will have a delicious veggie- and flavor-packed pizza without the dairy. It is the perfect answer to a quick, family-friendly meal! For more fun, easy,...
The post Cheeseless Pizza appeared first on My Pure Plants.
What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until sau…
What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until saucy and topped with eggs to make it a satisfying, 1-pan meal.
Just 10 ingredients required and perfect for pairing with bread or polenta. Let us show you how it’s done!
What is Ratatouille?
Skillet Ratatouille & Eggs (1-Pan Meal!) from Minimalist Baker →
This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a…
This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.
Here’s a surprise favorite in our house when it comes to zucchini recipes: Lemon Zucchini Bread! We’ll make this instead of classic zucchini bread every time. This loaf is incredibly moist, super zingy from the lemon zest and topped with a flavor-popping sweet glaze. Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).
This lemon zucchini bread is a spin on our classic zucchini bread, using lemon juice, zest, and and a sweet lemon glaze. But it tastes even greater than just a citrus variation: it transforms its entire character from comforting and homey to bright and zippy! We could not stop sneaking bites of this one. The glaze absolutely makes the flavor, so don’t be tempted to leave it out. Here are the ingredients you’ll need:
This recipe uses a trick for enhancing the lemon flavor. Instead of adding the lemon zest right to the recipe, you’ll place the zest in the sugar and use your hands to rub it into the sugar for a minute or so. This activates the essential oils in the zest, helping it to taste more lemony than it would without this step.
If you’re a zucchini bread fan, you’ll know it’s simple to mix up: mix the wet and dry ingredients, pour in the pan, and bake! Here are a few tips for making the perfect bread:
What makes this lemon zucchini bread is the glaze, which infuses a huge citrus burst. It brings the flavor to just the right pop, so we think it’s required here. Here’s what to know about the glaze:
This lemon zucchini bread is best stored refrigerated because of the lemon glaze. Refrigerate wrapped in aluminum foil for up to 10 days, then bring to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
This lemon zucchini bread is one of our top favorite quick breads, for its moist texture and zippy flavor. We couldn’t get enough of it! Here are a few other favorite lemon recipes:
Vegetarian.
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Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Yield: 12 slices This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.
For the Bread
Lemon Glaze
Category: BreadMethod: BakedCuisine: AmericanKeywords: Lemon zucchini bread
These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
The post Zucchini Muffins appeared first on Budget Bytes.
This recipe goes out to all of my fellow zucchini lovers who have an abundance of zucchini growing in their gardens right now. Or maybe you’re like me and just have extra zucchini hanging out in the fridge that you need to use before it goes bad. Either way, one of my favorite ways to use up zucchini is by making these delicious and slightly irresistible Zucchini Muffins. They’re soft, super moist and the perfect way to sneak in a green vegetable!
What I love about baking recipes is that they often include pantry staple ingredients that you already have on hand. You can easily whip up a batch of these zucchini muffins using the following:
Thankfully there is no need to peel your zucchini before grating it. The skin of the zucchini is very thin and tender, so it’s barely noticeable once baked into the muffins. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!
Allow the muffins to cool completely at room temperature before storing. You can store leftover zucchini muffins in an airtight container or a food storage bag at room temperature or in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm, then add a little butter and enjoy!
Some other great ways to use up your supply of summer zucchini include making a batch of these crispy, Baked Zucchini Fries, this easy Lemon Pepper Zucchini, or baked Zucchini Slice. Other great zucchini recipes include our simple Charred Corn and Zucchini Salad or easily add sautéed zucchini to your favorite meal like this Blackened Salmon with Zucchini dish!
See how we calculate recipe costs here.
Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then grate 2 cups of zucchini (roughly about 1 lb.) and set the grated zucchini to the side.
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until well combined.
In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup applesauce, 1/4 cup cooking oil and 1 tsp vanilla extract until well combined.
Add the 2 cups of grated zucchini to the bowl with the wet ingredients. Stir until well combined.
Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just barely combined and there are no traces of dry flour left in the bowl. Be careful not to overmix the batter at this point.
Divide the batter between eight greased or lined muffin wells.
Bake for about 24 minutes or until golden brown and puffed in the center. And be prepared for your kitchen to smell amazing! Allow the muffins to cool for about 5 minutes then carefully loosen the edges of the muffin with a knife. Transfer the muffins to a wire rack to finish cooling.
Enjoy these soft, fluffy, and absolutely delicious Zucchini Muffins by themselves or with a little butter spread on top!
The post Zucchini Muffins appeared first on Budget Bytes.
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