zucchini recipes

Zucchini Bread Pudding

Zucchini Bread Pudding

I had some extra zucchini bread and wanted to do something different with it. I ended up making this zucchini bread pudding. It came out even better than I thought it would.  Rich, not too sweet. A simple, classic dessert.

I felt it needed some sort of topping or sauce. I made a vanilla caramel sauce to dress it up a little. It worked great. Ice cream or whipped cream would have worked, too.

I guess I should really call it a zucchini bread bread pudding.  After all, it is bread pudding made from zucchini bread.  My spell check hates it when I type the same word twice, so zucchini bread pudding it is.

I know this would also work with other quick breads, like pumpkin or banana bread.

So here is the recipe- for the bread pudding, the zucchini bread and the caramel sauce.

Zucchini Bread Bread Pudding

6-8 cups cubed zucchini bread- recipe follows

8 oz. cream cheese- cubed

2 c. half and half

3 eggs

1 T. vanilla

1 t. cinnamon

Vanilla Caramel sauce- recipe follows

Butter a 2-quart casserole. Preheat oven to 350 degrees. Place half the cubed zucchini bread in the prepared pan. Add half the cubed cream cheese, scattering over the bread. Repeat with remaining bread and cheese. In bowl, combine the remaining ingredients, beating until well mixed. Pour over the zucchini bread mixture. Place casserole in oven and bake for 30 minutes, or until bread pudding is set. Allow bread pudding to cool a little before serving. Serve with the vanilla caramel sauce or top with ice cream or whipped cream. Serves 8.

While often served warm, this bread pudding is tasty served chilled, too. Heck, I just had some for breakfast.

Zucchini Bread

3 c. flour

3 eggs

2 c. sugar

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins

½ c. sour cream or strained yogurt

1 t. each vanilla, cinnamon, baking powder, salt and baking soda

Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour and 20 minutes, or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2.

Vanilla Caramel Sauce

1 c. sugar

¼ c. water

4 T. butter

2 t. vanilla

¼ c. half and half

Pinch of salt

Combine sugar and water in a small saucepan. Bring to a boil and cook for about 3 minutes. Remove from the heat and add the remaining ingredients. Stir until smooth.

“Pizza” Zucchini

Pizza Zucchini

I started making this dish out of necessity. I was fresh out of college and never seemed to have much money. I did have a big garden, though. It was August and the garden was full of zucchini, tomatoes and peppers. I had to find a tasty way to combine them. Pizza Zucchini was born.

The name is a little misleading. It isn’t really a pizza at all. Rather, it is a saute of several veggies, seasoned with pizza seasoning. I top it off with cheese, and often serve it over pasta or rice or stuffed in a pita bread. Last night, I served it on a whole wheat tortilla, so it did sort of have a pizza feel to it.

Not much work, this dish packs a lot of flavor. Plus, you can use all sorts of other veggies, depending on what you have around. So if you have a few extra zucchini laying around, this is a fun and tasty way to enjoy them. You might even get your family to eat more veggies.

“Pizza” Zucchini

1 T. oil
½ c. chopped onion
1 sweet pepper, seeded and chopped
1 c. sliced mushrooms, optional
3-4 c. sliced zucchini or other summer squash, trimmed and sliced
3 c. diced fresh tomatoes, or use canned or 1 c. tomato sauce
1-2 t. pizza seasoning, or to taste*
8 oz. Mozzarella cheese

Sauté onion in oil until tender add pepper and mushrooms and sauté 2 minutes more. Add squash and cook until tender. Add tomatoes or sauce, seasonings and salt, if desired. Heat through, turn down heat and add cheese. Cover and allow to cook on low until cheese melts. Serve as is, over rice or pasta or in pita bread. Serves 3-4.

*Pizza Seasoning

3 T. dried basil
2 T. dried oregano
1-T. red pepper flakes
1 T. dried minced onion
1-T. fennel seeds
1 t. garlic powder

Combine all ingredients and store in a cool, dark, dry place.
To use: Add 1-2 teaspoons per cup of tomato sauce to make pizza sauce. Also good sprinkled on bagels with sauce and cheese or added to any tomato or pepper dish.

Pizza Zucchini in the skillet

Gluten Free Zucchini Brownies

Gluten-Free Zucchini Brownies

These brownies are everything you want in a brownie. Sweet, moist and very tender. The fact they are also flour and gluten-free is a nice bonus for those who can’t have gluten.

You might think, when you read the ingredients, that I left something out. I didn’t. They baked up beautifully and had a wonderful texture.

I made them for a dinner with friends and everyone liked them, a lot.  I think the next time I make them, I might also add some chopped nuts.

Gluten-Free Zucchini Brownies

1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.

Spiced Chocolate Zucchini Cupcakes

Spiced Chocolate Zucchini Cupcake

It’s that time of year. Zucchini time. Maybe I should call it, “What do I do with all my zucchini time?” Zucchini and other summer squash are in abundance right now. This recipe is another, tasty way, to use them.

These are wonderfully spiced, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar.  It’s something I’ve done with muffins, in the past. I didn’t see why I couldn’t do the same thing with cupcakes.

It was a really good idea. The cupcakes were baked to take to a cookout, and in the heat, frosting would have melted. Besides, not everyone likes frosting.

As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.

Spiced Chocolate Zucchini Cupcakes

2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon

Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.