Sweet Zucchini Delights

Create Desserts with Fresh or Frozen Shredded Zucchini

© Deborah Harding

Oct 31, 2008

Zucchini is easy to grow and is a very versatile vegetable. It can be shredded and frozen and be incorporated into many different recipes. I the article “Savory Zucchini Dishes” we found that it can make various main and side dishes. In this article you will see its versatility in making Zucchini Sweet Treats.

Probably the most common sweet recipe one thinks of when bringing zucchini to mind is zucchini bread. The following recipe gives the basics and then some options for making it a little different.

Zucchini Bread

• 3 eggs, well beaten
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups thawed, shredded zucchini
• 3 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons ground cinnamon
• 1-1/2 teaspoon vanilla
• OPTIONAL: 1 cup chopped nuts or 1 small package of chocolate chips

1. Preheat oven to 350 degrees.
2. In a mixing bowl cream eggs and sugar.
3. Add oil and zucchini that has been drained and patted dry.
4. Combine. In another bowl combine flour, baking soda, baking powder, cinnamon and salt.
5. Add slowly to the egg mixture until well combined.
6. Hand stir in the nuts or chocolate chips.
7. Pour batter into two 9”x 5” greased and floured loaf pans and bake for 1 hour or until a toothpick comes out clean when inserting into the center of a loaf.
8. Let cool in pans and turn out.

This next recipe makes a luscious dessert for parties.

Zucchini Squares

• ½ cup butter
• ½ cup vegetable oil
• 1 – ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ cup buttermilk
• 2 – ½ cup flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup cocoa powder
• 1 teaspoon cinnamon
• 2 cups, thawed or fresh shredded zucchini, drained and patted dry
• 1 package chocolate chips or 1 cup chopped walnuts (or a combination of both)

1. Preheat oven to 350 degrees.
2. In a mixing bowl cream butter, oil and sugar.
3. Add eggs, one at a time.
4. Mix the vanilla with the buttermilk and add slowly to the mixture.
5. In another bowl combine the flour, baking soda, baking powder, salt, cocoa powder and cinnamon. Add to creamed mixture.
6. Stir in the zucchini by hand.
7. Spread in a greased to nonstick sprayed 11” x 16” jelly roll pan.
8. Sprinkle chocolate chips and/or walnuts over top and bake 20 minutes or until brown and firm.
9. Let cool 10 minutes and cut into 2 or 4” squares.
10. Serve hot with whipped cream. These are good cold too.

Easy Zucchini Cake

• 1/3 cup vegetable oil
• 4 eggs
• 1 (8 ounce) can crushed pineapple with juice, undrained
• 1 box carrot cake mix with pudding in it.
• 2 cups thawed or fresh shredded zucchini, drained and patted dry
• 1 cup chopped pecans
• ¾ cup flaked coconut

1. Preheat oven to 350 degrees and grease and flour a 13” x 9” pan.
2. In a mixing bowl cream oil and eggs.
3. Beat in the pineapple with the juice and then add the cake mix slowly.
4. Hand mix in the zucchini, nuts and coconut.
5. Pour into pan and bake 45 to 50 minutes or until a toothpick comes out clean when poked in the center of the cake.
6. Cool completely before dusting with powdered sugar or frosting with cream cheese icing.

Chocolate Zucchini Bundt Cake from Scratch

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cocoa powder
• 3 eggs
• 1 – ½ cup vegetable oil
• ¾ cup buttermilk
• ½ pound thawed or fresh shredded zucchini
• 2 teaspoons vanilla
• 1 cup chopped pecans
• confectioners’ sugar

1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch Bundt pan.
3. In a bowl sift flour, baking powder, baking soda, salt, cinnamon and cocoa powder together and set aside.
4. In a large mixing bowl beat eggs until light and fluffy.
5. Gradually beat in granulated sugar until light then beat in the oil.
6. Gradually add the dry ingredients in 3 additions alternating with the buttermilk.
7. Hand fold the zucchini into the mixture with vanilla and pecans.
8. Pour into prepared Bundt pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
9. Cool 10 minutes then remove from pan to a rack to cool completely.
10. Sift with confectioners’ sugar when cool and serve.

zucchini

Print Article

View All Articles

How to subscribe to feeds