Category Archives: Zucchini

Baked Barbecue Zucchini Chips

We have so much Zucchini in the garden! We could not even fit two more in the refrigerator.  I have been wanting to try baked zucchini chips for a while now so no better time than now. 

This recipe is very easy especially if you have a mandolin. These chips take a little extra time and patience; however, they are worth the wait.  I ate the entire first batch… oops and then had to make another. 


One small-medium zucchini

Add half a teaspoon a barbecue 3001 seasoning 

Canola Oil Cooking Spray

2 Half sheet pans with parchment paper

Pre-directions preheat the oven to 230 degrees and line two half sheet pans with parchment paper.


1. Using a mandolin safely cut up one zucchini. 

2. Blot the cut zucchini slices with paper towels to remove the excess moisture.

3. Line the zucchini slices on parchment paper lined pan. 

4. Spray the zucchini with cooking spray & sprinkle with the BBQ powder. The trick to even distribution is using a powder sugar metal shaker (all purpose shaker). 

5. Place the pans in the oven. Bake for an hour at 230 degrees. Rotate out the pans and bake for another hour, at same temperature, or until golden in color. 

Enjoy !

Chipotle Chicken Sausage with Summer Squash 

If you are looking for a quick vibrant dinner than look no further. If you have an actifry this is a simple dinner that only requires one vessel for cooking. I love my actifry! I use it at least weekly if not a few times a week to make entrees or side dishes and snacks! 

Servings: 2 

2 chipotle chicken sausage 

1 small zucchini or any summer squash (cut into quarters)

1/2 a large Green pepper

1/4 large red onion

1 tablespoon Dijon whole grain mustard 

1 tablespoon olive oil 

1/c cup baby carrots

1/8 tsp kosher salt

Place everything in the actifry. 

Spiced Zucchini & Date Muffins




Zucchini is a vegetable I know I could not live without. You can make just about anything with this adaptable vegetable.  I don’t know if it is because growing up we always had it in the garden and we baked it and cooked it every which way we could (Zucchini Stuffing, Zucchini Pancakes, Zucchini Fries, Zucchini Sweet Pickles, Zucchini Quiche, Zucchini Mock Apple Pie).  There is something about when it is baked with all my favorite spices, I find comfort in the memories created by my grandma and mom from growing up. If you grow zucchini in your garden, I am sure you know what I am talking about. And if you do not, I recommend you try to grow this summer vegetable. Summer squash is probably one of the easiest vegetables to grown; however, it will take over your garden so beware.

Today my grandpa and dad are coming down to the city to go to my husband and I’s favorite car show Vintage Grand Prix. I made these muffins to eat as we travel to the event. My husband this year is driving one of the minis for the track rides. I also sent him some to enjoy while he works hard at volunteering for the event.

Pre-Directions: Preheat oven to 400 degrees. Cooking spray with cooking spray 18 muffin tins with paper liners. 


1/4 cup unsweetened applesauce

1 cup of liquid egg whites (or 4 eggs lightly beaten)

1/4 cup canola oil

2 tablespoons flaxseed, milled

1 1/4 cup of sugar

1 1/2 cup whole wheat pastry floor

1/2 cup quick oats

1 cup AP flour

1 teaspoon of kosher salt

1 Tablespoon of baking powder

1/2 teaspoon Chinese 5 spice

1/2 teaspoon ground Vietnamese cinnamon

1/2 cup walnuts, chopped

1/2 cup dates, chopped

1 1/2 cup of shredded zucchini (not peeled)

This recipe yields 18 muffins using a number 16 scoop


  1. Place the first 5 ingredients (applesauce, oil, flaxseed, sugar,& egg whites) into a large bowl. By hand whisk the ingredients together and set aside.
  2. Take the next 7 ingredients (flours, oats,salt, baking powder, & spices) into a medium bowl whisk together to blend thoroughly.
  3. Add the dry ingredients into the wet ingredients prepared batter. Fold together by using a rubber spatula.
  4. Lastly add the zucchini, dates, and walnuts into the batter. Fold these ingredients into the batter. Be careful not to over mix.
  5. Portion the batter into the prepared muffin tins using a number 16 scoop.
  6. Bake for 16 minutes at 400 degrees, rotate half way through or they might start to burn on the bottom. Check to see if they are done by using a toothpick and if when you insert the toothpick into the muffin and it comes out clean or with dry residue remove from the oven. Allow to cool in the tin for 1 minute and carefully remove the muffins from the tin  (caution the pan will still be hot) and allow to cool the remainder of the way on a wire rack.
  7. Enjoy!

Grandma’s Zucchini Bread Mini Loaves


Zucchini season is here!!! We picked our first zucchini out of our garden Monday! Hurrah!! This recipe is a spin off my grandmother’s zucchini bread recipe.  I made these mini loaves the other day for my coworkers. Everyone loved them! The only bad thing is, I gave them all away….Good news we have oodles of zucchini coming in so more recipes to follow.


1 cups of AP flour

1 cup whole wheat pastry flour

1-1/2 cups sugar

3 eggs

2 tsp ground Vietnamese cinnamon

1 tsp pure vanilla extract

1/2 cup canila oil

2 TB ground flaxseed

1/4 cup unsweetened applesauce

3/4 cup walnuts, chopped (optional)

1 tsp salt

1 tsp baking soda

1/4 baking powder

2 cups of finely shredded zucchini (not peeled)


Preheat oven to 350 degrees and coat mini bread loaves pan with cooking spray. I used pampered chef stoneware mini bread pan for this recipe. By hand with whisk beat eggs, add oil, applesauce, sugar, vanilla, & mix well. Add zucchini with dry ingredients. Fold in nuts. Mix well. Pour into 4 greased loaf pans at 350 for 30 minutes or toothpick comes out clean.

Tip: Not everyone in my office likes nuts so I just took a handful of chopped nuts and added them into the batter after I portioned out the batter into the molds . I mixed the nuts in using a small rubber spatula.  

Chocolate Zucchini Cake (Brownie)

This original recipe (see below picture) is called a Chocolate Zucchini Brownie but once you bake it you will realize why I changed the name and frosted it for good measure.

As I mentioned in my last post this morning, I had a bit of a water spill on my scanned copies of my grandma’s zucchini recipes. This one I should know by heart as many times as I have baked it. This one is probably the most requested zucchini recipe I have. Even my previous boss used to request this for his birthday cake at work several years ago.

I hope you enjoy it as much as my family and friends do.

One of the things I like most about this recipe is that it is typed by a typewriter! Also that it doesn’t have directions just ingredients.

Grandma’s Ingredients: 

1 cup Brown Sugar

1 cup granulated sugar

1/2 cup oleo

1/2 cup oil (grandma used vegetable; I use canola)

2 1/2 cups of ap flour

3 eggs

2 tsp baking soda

1 tsp ground cinnamon

1/2 Tsp ground allspice

1/2 tsp salt

1 tsp pure vanilla extract

4 TB cocoa

3 cups of finely shredded zucchini

1/2 cup buttermilk

3/4 cup chocolate chips

Grandma’s Directions:

Save chips til last, when batter is in the pan, put chips lightly on top. 9 by 13 pan, 350 deg, 45 minutes.
My Ingredients with a few modifications:

1 1/2 cup of whole wheat pastry flour

1 cup of ap flour

1/2 cup canola oil

1/4 cup applesauce unsweetened

2 TB flaxseed ground

1 cup granulated sugar

1/2 cup brown sugar

3 cups finely shredded zucchini

1 tsp pure vanilla extract

1/2 cup buttermilk

3/4 cup dark chocolate chips

4 TB Dutch Processes Cocoa

1/2 tsp kosher salt

2 tsp baking soda

3 eggs

1 tsp ground cinnamon

1/2 ground allspice



Preheat oven to 350 degrees. Place parchment paper on the bottom of a 9 by 13 inch baking pan. Set aside. 

1. Whisk eggs, milk, vanilla, oil, applesauce, and both sugars in large mixing bowl. Set aside.
2. In a seperate bowl sift together cocoa, both  flours, baking soda, salt, cinnamon, and nutmeg. Make sure all ingredients are well incorporated.

3. Add the dry ingredients into the wet and mix until combined. Make sure not to over mix. Fold in the zucchini with spatula and lastly fold in the chocolate chips. Bake for 38 to 40 minutes (or until toothpick comes out clean). I used a dark pan which can effect the bake time.

Fudgy Frosting optional: 
(yields 2 cups of frosting)
1 stick of butter (unsalted) (1/2 cup), room temperature
2/3 cup Dutch processes cocoa
2 tsp pure vanilla extract
3 cups of powdered sugar
1/3 cup skim milk

Beat the butter with paddle attachment on high and decrease speed to low and add cocoa and mix to incorporate. Gradually add powered sugar, vanilla, and milk. Beat until fudge smooth consistency appears.

Frost the cake and cut a piece already.

Grandma Harper’s Zucchini Bread

As a child I can remember grandma always had a homemade treat at the house. My sister and I would always look forward to one of her homemade baked goods. We would often spend many of our summer breaks playing at grandma and grandpa’s whether it was mowing the lawn (playing school bus), playing with our cousins on the trampoline, swimming, or picking berries in the garden.

One of my absolute favorite treats was her zucchini bread (or cookies). Her bread was always so moist and tasted so flavorful. Each bite was always rich with cinnamon goodness and had the right crunchiness with the chopped walnuts. My sister and I would slather “I cannot believe it’s not butter” on top and dive in. We would have 2 or 3 slices just for breakfast.

Years ago I was on a zucchini kick (when we had an abundance in the garden) and grandma scanned her zucchini recipes for me. Accidentally one day a water spill got to the majority of them. I am able to make out the recipes with only a few guesses to the quantities. I can honestly say every time I make one of her recipes I get several requests for the recipe.

This is not the first recipe of her’s I have posted and after today I will start a file just for her. If you knew my grandma you would know she loved to bake and try new recipes. She always shared her recipes as well as new recipes as she came across them. She’d email me a recipe weekly if she thought I’d like it.

We said goodbye to her yesterday and I couldn’t think of a better way to honor her memory then to make breakfast with one of her recipes  today. I know every time I make a zucchini dish, see a cardinal or water my flowers I will think of her. All those things she’d shared a fondness for.  I will deeply miss her and her passion of sharing love through recipes.

Today I made some modifications but I will list her recipe as it reads in case you cannot make out the water marks (above).

This recipe yields two standard (8.5″) bread loaves or one bread loaf and 10-12 muffins.

Grandma’s original :

2 cups of AP flour

2 cups sugar

3 eggs

2 tsp ground cinnamon

1 tsp vanilla extract

1 cup vegetable oil

3/4 cup nuts, chopped

2 cup grated zucchini (the best is from the garden)

1/4 tsp baking powder

1 tsp baking soda

1 tsp salt


Beat eggs, add oil, sugar and vanilla, mix well. Add zucchini with dry ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350 for 1 hour.

Grandma recipes were always simple and delicious.


Now for the changes, I have to admit I couldn’t allow for 1 cup of oil! 


1 cups of AP flour

1 cup whole wheat pastry flour

1-1/2 cups sugar

3 eggs

2 tsp ground cinnamon
1 tsp pure vanilla extract
1/2 cup canila oil

2 TB ground flaxseed

1/4 cup unsweetened applesauce

3/4 cup walnuts, chopped

1 tsp salt

1 tsp baking soda

1/4 baking powder

2 cups of finely shredded zucchini (not peeled)


Preheat oven to 350 degrees and coat bread loaf with cooking spray. Also line muffin tins with paperliners and spray with cooking spray.

Beat eggs, add oil, applesauce, sugar, vanilla mix well. Add zucchini with dry ingredients. Fold in nuts. Mix well. Pour into 2 greased loaf pans at 350 for 38 minutes. Or bake one loaf at 350 for 38 minutes for the bread and 23 to 25 for the muffins. ***Use scoop size 16 for perfectly sized muffins. Place 3 cups of batter in one bread loaf pan. **

Spiced Banana Zucchini Mini Loaves


I still have zucchini leftover from the fall harvest and I had some really ripe bananas that were just about to be placed in the freezer for a sweet treat.
But instead I decided to combined the two for a quick bread.

1 1/2 cup whole wheat pastry flour
1 1/2 cup ap flour
2 ripe small/medium bananas mashed
2 cups of shredded zucchini (no need to peel)
1/2 tsp ground ginger
1/8 tsp mace
1/4 tsp cloves
1/4 tsp allspice
1/2 cup egg substitute
1 egg
2/3 cup canola oil
2/3 cup raw sugar or brown sugar
2/3 cup granulated sugar
2 TB milled flaxseed
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powered
1 tsp ground Vietnamese cinnamon
2 tsp pure Mexican vanilla extract

Yields: 4 mini loaves and 12 mini muffins.

1. Preheat oven to 325 degrees. Spray with cooking spray 4 mini loaf molds. Set aside.

2. Place sugar, mashed banana, zucchini, egg, egg substitute, sugars, vanilla in large bowl. Whisk to incorporate.


3. In a separate bowl mix spices, flaxseed, baking soda, salt, baking powder, & flours.


4. Add dry ingredients into wet. Mix with whisk to blend all dry into wet batter.


5. Place scant 1 1/2 cups of batter into each mini loaf vessel.


6. Bake for 45 minutes or until toothpick comes out clean.


7. Let sit in molds for 5 minutes remove and allow to cool on wire rack for remainder of cooking process.

8. For mini muffins , use size 60 scoop and portion batter evenly in tins. Bake for 11 minutes on 325 or until toothpick comes out clean.


Wrap up in parchment paper and use festive string to decorate as gifts!


Secret ingredient peanut butter cookies


It’s that time of year when you have so much zucchini in the garden you don’t know what to do with it all. Here is a recipe that I tried to make slightly more heart healthy than the original from TOH. Once the cookies cool you cannot even tell there is zucchini “Hidden” inside. Which makes zucchini the secret ingredient.

Preheat oven to 350. Line cookies sheets with parchment paper.

This recipe yields 42 cookies using a number 40 size scoop.

1 cup whole wheat flour
2 cups ap flour
2 TB ground flaxseed
1/4 cup vegetable shorten or unsalted butter
1 1/2 cups of crunchy peanut butter
1 cup brown sugar (not packed)
1/2 cup granulated sugar
2 eggs
1 Tsp pure vanilla extract
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup shredded & peeled Zucchini


1. In a large bowl cream with hand mixer peanut butter, sugars, and flaxseed.


Until thoroughly combined.


Add one egg in at a time. Mixing after each addition.


Add flours, salt, baking soda, baking powder, and mix until well combined.


Add in shredded zucchini.


Using size 40 scoop portion out onto parchment paper-lined cookie sheet.


Bake for 15 minutes or until slightly browned.

Flatten slightly with cooking sprayed glass cup prior to placing in oven.


Remove from pan right away onto cooling rack.


Zucchini & Raisin Whole Wheat Muffins


It’s that time of year! We have zucchini coming out of our ears! This rain has sure helped! My previous boss gave me a zucchini cookbook from our hometown’s garden club. There are oodles of zucchini muffin recipes in the book. I found one of interest and made some modifications to lighten up the calories in these muffins! I made them for my sister and nephew for breakfast this weekend. I added raisins since that’s my nephews favorite snack and the only way I can get him to eat them.

Yields: 12 standard muffins and 6 mini muffins (I love the mini for east tasting & the perfect size for my toddler aged nephew).

1 1/2 cup whole wheat pastry flour
1/2 cup almond meal
1 TB baking powder
1/2 tsp kosher salt
1 tsp Vietnamese ground cinnamon
1 pinch of ground nutmeg
2 egg whites (local when possible)
1/4 cup local honey
1/4 canola oil
1/2 tsp pure Mexican vanilla extract
1 cup shredded (not pealed) zucchini
1/2 cup raisins
3/4 cup skim milk
Cinnamon & sugar to sprinkle

1. Preheat oven to 375 degrees and line muffin tins with paper liners or silicone cups and spray with cooking spray.
2. Place flour, almond meal, baking powder, salt, cinnamon, & nutmeg in a medium bowl.


3. Whisk to incorporate.

4. In a separate large bowl mix milk, vanilla, egg whites, honey, & oil until combined.


5. Add dry blend into wet mixture.


6. Whisk to incorporate, leaving no dry residue.


7. Add raisins and zucchini.


Fold in with spatula to incorporate evenly.


Use a size 16 to scoop out standard muffins and a size 60 scoop for minis.


Sprinkle with cinnamon and sugar (optional). Bake standard muffins for 20 minutes or until tooth pick comes out clean. Bake minis for 8 to 9 minutes.



Leave in pan for 5 minutes and remove and let cool on wire rack.


Enjoy with some apple butter !

Caramel Frosted Zucchini Bars


My grandma gave me a bunch of old recipe cards a few years ago. Most of them were blank but one I stumbled across was a zucchini bar. I did modify the recipe to incorporate more heart healthy options.I am always looking for zucchini recipes because the garden is always producing more zucchini then one person can make. This is a flavorful spice bar with a added bonus fiber from the whole wheat flour and zucchini.



I have made zucchini cake before but it’s always been chocolate zucchini cake. This one is more like zucchini bread with frosting!

1 1/2 cup Whole Wheat Pastry Flour
1 1/2 cup AP Flour
2 cup shredded zucchini (no need to peel!) (not strained)
1/4 cup apple butter or unsweetened applesauce
1/2 cup canola oil
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
1 1/2 tsp baking soda
1 cup raw sugar
2 eggs
1/2 cup pecans chopped or walnuts
1/2 raisins
10 by 15 inch baking sheet pan (with 3/4 inch depth)

1/2 cup butter unsalted
1 cup brown sugar
1/4 cup skim milk
1 to 1 1/2 cup powdered sugar

Directions: preheat oven to 350 degrees. Place parchment paper on baking sheet.


1. Mix well together in medium bowl flours, salt, soda, baking powder, cinnamon, nutmeg, & cloves set aside.



2. In a large bowl mix oil, sugar, vanilla, apple butter together then one egg at a time mixing after each addition.


3. Add dry mix to wet.


4. Fold in zucchini then nuts, and raisins.


Mix until everything is well blended.


Pour batter into baking sheet and evenly spread with spatula.


Bake for 15 to 20 minutes. If your zucchini is very moist you may need to bake 20 to 25 minutes. I strained my zucchini and the bars didn’t come out as moist as I would have hoped. Next time I will not remove the excess water. Use tooth pick method to test cake prior to removing from oven. If tooth pick comes out clean remove from oven.


Let cool in wire rack.

Once cooled start caramel frosting. In 2 qt sauce pan melt butter and brown sugar.


Bring to a boil and stir continuous for 2 minutes.


Add milk and bring to a boil and simmer for 2 additional minutes.


Remove the frosting from the heat. Whisk in powdered sugar 1/2 cup at a time.

Add 1-1/2 1 cups until you reach your desired constancy.


Frost the cake quickly with spatula. The frosting sets quickly.