Editor’s Note: the original version of the “Oatmeal Zucchini Cookies” recipe below was incorrect. It has been corrected.
I am not a model gardener, but I have luck with zucchini even on less-than-perfect years. I often find my zucchini plants are too abundant.
Zucchini plants, from the summer squash family, are loaded with fibre, vitamins, minerals and plant compounds and are technically a fruit.
They were developed in Italy in the early 1800s.
They are delicious in sweet treats, soups, salsa and stir-fries, or slices can be sautéed with seasoning.
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Don’t be afraid to throw some into your recipes. I even throw a handful of grated or finely chopped zucchini into my spaghetti sauce and chili to blot out any excess liquid.
It seems I always have enough to freeze. Cut the ends off, peel (optional if the skin is tender) and grate into measured portions you mark on the freezer bag or container for use in the non-growing seasons. I usually measure out the amount of my favourite recipes.
There are so many flavours you can experience with zucchini because it is very mild.
Cream of Zucchini Soup
Let’s start with zucchini in a savory recipe.
- 2 tbsp. chopped onion 30 mL
- 3 tbsp. butter 45 mL
- 3 tbsp. flour 45 mL
- 2 c. milk 500 mL
- 1 c. chicken broth 250 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- 1 tsp. Italian seasoning such as oregano or a combination 5 mL
- 2 c. grated zucchini 500 mL
- 1 c. shredded cheddar cheese 250 mL
- freshly chopped parsley
In a large saucepan, sauté the onion in butter until softened. Stir in flour until blended. Gradually stir in the milk, chicken broth, salt, pepper and seasoning. Bring to a boil, stirring often. Cook and stir for two minutes or until thickened.
Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted. Garnish with fresh parsley. Serves four. Source: adapted from www.tasteofhome.com
Pineapple Zucchini Muffins
Now, let’s try zucchini in a fruity recipe.
- 3 c. flour 750 mL
- 2 c. sugar 500 mL
- 1/2 tsp. baking powder 2 mL
- 2 tsp. baking soda 10 mL
- 1 tsp. cinnamon 5 mL
- 3/4 tsp. nutmeg 3 mL
- 1 tsp. salt 5 mL
- 1 c. oil 250 mL
- 3 eggs
- 2 c. shredded zucchini 500 mL
- 14 oz. can crushed pineapple, drained 398 mL
- 2 tsp. vanilla extract 10 mL
- 1 c. nut pieces 250 mL
- 1 c. raisins 250 mL
Preheat the oven to 350 F (180 C). Prepare muffin pans.
Combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Make a well in the centre. Pour in oil and eggs, then add zucchini, pineapple and vanilla. Mix until smooth. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 20 to 25 minutes.
Makes two dozen muffins. Source: my aunt, Verna Lawson.
Zucchini Chip Bar
Zucchini as a spicy treat.
- 1/2 c. butter, softened 125 mL
- 1 3/4 c. sugar 425 mL
- 2 large eggs
- 1/2 c. oil 125 mL
- 1 tsp. vanilla extract 5 mL
- 2 1/2 c. flour 750 mL
- 2 tbsp. cocoa 30 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. baking powder 2 mL
- 1/2 tsp. ground cinnamon 2 mL
- 1/2 tsp. ground cloves 2 mL
- 1/2 c. buttermilk (add 1 tsp. vinegar or lemon juice to regular milk) 125 mL
- 2 c. shredded peeled zucchini 500 mL
- 2 c. semisweet chocolate chips 500 mL
Preheat the oven to 350 F (180 C). Prepare a 9 x 13 inch (22 x 33 cm) pan.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla.
In another bowl, combine the dry ingredients and add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini.
Pour into the pan. Sprinkle with chocolate chips. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.
Zucchini Nut Bread
Feeling nutty for zucchini.
- 2 c. sugar 500 mL
- 1 c. oil 250 mL
- 3 large eggs, room temperature 2 tsp.
- 2 tsp. vanilla extract 10 mL
- 3 c. flour 750 mL
- 1 tsp. salt 5 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. grated lemon zest 5 mL
- 1 tsp. ground cinnamon 5 mL
- 1/4 tsp. baking powder 1 mL
- 2 c. shredded zucchini 500 mL
- 1/2 c. chopped walnuts or pecans 125 mL
Preheat oven to 350 F (180 C) and prepare two 8 x 4 inch loaf pans.
In a large mixing bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, salt, baking soda, lemon zest, cinnamon and baking powder.
Gradually beat the dry mixture into sugar mixture, until moistened. Stir in zucchini and nuts. Pour the batter into the pans.
Bake 55 to 65 minutes or until a toothpick inserted in centre comes out clean.
Cool 10 minutes before removing from pans on wire racks. Source: my mother-in-law, the late Mary Mirosovsky.
Chocolate Zucchini Cake
A requested birthday cake at our house.
- 1/4 c. butter 60 mL
- 1/2 c. oil 125 mL
- 1 3/4 c. sugar 425 mL
- 2 large eggs
- 1 tsp. vanilla 5 mL
- 1/2 c. buttermilk (you can also add 1 tsp. vinegar or lemon juice to regular milk) 125 mL
- 2 1/2 c. flour 625 mL
- 1/4 c. cocoa 60 mL
- 1/2 tsp. baking powder 2 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. cinnamon 2 mL
- 1/2 tsp. cloves 2 mL
- 2 c. grated zucchini 500 mL
- 1/4 c. chocolate chips 60 mL
Preheat oven to 325 F (170 C). Grease and flour a bundt cake pan or a 9 x 13 inch (22 x 33 cm) baking pan.
Cream together the butter, oil, sugar, eggs, vanilla and buttermilk. Mix until the mixture is light and fluffy.
Combine flour, cocoa, baking powder, baking soda, cinnamon and cloves in a large bowl. Slowly mix into the butter and sugar mixture.
Add zucchini and chocolate chips to the cake batter. Mix until everything is evenly distributed.
Pour the batter into the prepared pan and bake for 45 minutes or until a cake tester or toothpick inserted in the thickest part of the cake comes out clean.
Note: You can reserve some of the chocolate chips to sprinkle on top if desired. Source: www.bestofbridge.com.
Oatmeal Zucchini Cookies
So chewy on the outside and moist in the middle! So satisfying in the field with warm coffee.
- 1 c. shredded zucchini (blotted dry with a cloth or paper towel) 250 mL
- 1 1/2 c. old-fashioned whole rolled oats 375 mL
- 1 c. flour 250 mL
- 1/2 tsp. baking soda 2 mL
- 1/4 tsp. baking powder 1 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. ground cinnamon 2 mL
- 1/2 c. butter, softened to room temperature 125 mL
- 3/4 c. packed dark or light brown sugar 175 mL
- 1/4 c. sugar 60 mL
- 1 large egg, at room temperature
- 1 tsp. pure vanilla extract 5 mL
- 1 c. chocolate chips 250 mL
Preheat the oven to 375 F (190 C). Prepare two cookie sheets.
Blot the shredded zucchini with a clean kitchen towel or paper towel to remove the excess moisture. Set aside.
In another mixing bowl, combine the flour, baking soda, baking powder salt, and cinnamon. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 1 minute. Then add the egg and vanilla, mix on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet mix until well combined and then slowly beat in the oatmeal until thoroughly mixed into the batter. Then add the zucchini and mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours. Scoop or roll cookie dough, a heaping 1.5 tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 10 to 12 minutes or until lightly browned on the sides. The centres will look very soft but set.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week. Makes 24 cookies. Source: www.joyfoodsunshine.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
