Zucchini Recipes

Chocolate  Zucchini Bread – 18/07/2011

A variation on the zucchini bread theme, from Montreal West CSA member Cindy Smith. The recipe, which is from Cindy’s mother, Linda, calls for nuts, raisins or coconut – but take note: Cindy says the coconut version is “to die for.” 

Makes 2 smaller loaves or one large one.

  • 2 1/2  cups flour
  • 1/2 cup cocoa
  • 2 1/2 tsps baking powder
  • 1 1/2 tsps baking soda
  • 1 tsp each salt & cinnamon
  • 3/4 cup margarine (or butter)
  • 2 cups sugar
  • 3 eggs
  • 2 tsps vanilla
  • 2 cups coarsely grated zucchini
  • 1/2 cup milk
  • 1 cup nuts, raisins or coconut
  1. Combine first five ingredients, set aside.
  2. Cream butter & sugar, add eggs 1 at a time, beat well.
  3. Stir in vanilla & zucchini.
  4. Add dry ingredients, alternate with milk.
  5. Add nuts, raisins or coconut.
  6. Bake at 350°F for 1 hour in a greased pan.

Cream Cheese Icing

  • 1 package cream cheese
  • 1/4 cup butter
  • 1 cup icing sugar
  • 1/2 tsp vanilla

Arlington Gardens Zucchini Bread – 06/07/2011

Zucchini bread, like carrot cake, is a wonderful transformation of a vegetable into a delicious dessert. To quote our 7-year old daughter: “I don’t like zucchinis, but I LOVE zucchini bread.” This recipe has a little less sugar and butter/oil than other recipes we’ve tried. The recipe is good, but we made it a few days ago with Demerara sugar (an unrefined sugar extracted primarily from sugar cane, rather than sugar beets; the minimal processing gives demerara sugar a unique flavor and texture) and whole wheat flour – and it was even good-er.

Makes 2 loaves, 1 bundt cake or a dozen muffins.

  • 3 eggs beaten
  • 1 1/3 cup sugar
  • 3 tsps vanilla
  • 3 cups grated fresh zucchini, unpeeled
  • 2/3 cup melted unsalted butter
  • 2 tsps baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 3 tsps cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix together eggs, sugar and vanilla. Mix in grated zucchini and melted butter.
  3. Combine baking soda, salt, flour and cinnamon. Add this try mixture, a third at a time, to the liquid mixture. Fold in the nuts, if using.
  4. Divide batter equally between two 5X9 inch buttered and floured loaf pans. Bake for 50 minutes to an hour (check for doneness at 50 minutes) or until a wooden pick inserted at the center comes out clean. For muffins, bake 35 minutes.
  5. Cool in pans for 10 minutes. Turn out onto wire racks to cool completely.

Ratatouille – 12/08/2010

Everyone has his/her own version of this emblematic summer dish – but if, like us, you have little time to spare and find the thought of individually pan-frying vegetables in olive oil tedious, we offer you this recipe from our friend Laure. All you have to do is slice your vegetables as you like, the oven will do the rest: cut into pieces two eggplants, five zucchini (green and/or yellow), two onions, three peppers (green, red and/or yellow) and crush five cloves of garlic. Add thyme, pepper and salt, olive oil and two or three splashes of balsamic vinegar; mix. Empty the vegetables into an oven dish and place in an oven heated to 475 degrees for 50 minutes. Serve with barbequed sausages cooked on the grill. This recipe handily serves six to eight people; adjust quantities as you see fit. It’s quick and easy – and delicious, to boot!

2 eggs, beaten
1 1/3 cup sugar
3 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
3 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)