Thought Leader Series: A Scrumptious Trio of Zucchini Baked Goods

Michele Morris is the chef and owner at Cooking with Michele, where she teaches cooking classes, creates recipes for corporate clients, writes cookbooks, and leads food and wine adventures in Italy. To learn more about Michele, visit her website...

ZucchiniMichele Morris is the chef and owner at Cooking with Michele, where she teaches cooking classes, creates recipes for corporate clients, writes cookbooks, and leads food and wine adventures in Italy. To learn more about Michele, visit her website here.

There comes a time every year when our gardens become overrun with zucchini. Sure, you can sauté it, stir-fry it, puree it into soups, add it to pasta dishes, etc., but nothing is quite as delicious as using it in a sweet baked treat. Here, we offer up recipes for three different baked goods all featuring zucchini.

If you use zucchini that has been shredded and previously frozen (an excellent way to store it for use in baked goods year-round), drain off some of the excess water before proceeding with the recipes. All of these baked goods can be frozen and gently reheated in the microwave when ready to serve.

Zucchini

Classic Zucchini Bread

*Makes two loaves

Ingredients

3 cups shredded zucchini

3 large eggs

1 cup nonfat yogurt (or sour cream)

2 cups sugar

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

cinnamon-sugar, optional

Instructions

Preheat oven to 375 degrees. Grease two metal loaf pans. Combine zucchini, eggs, yogurt, and sugar in a large bowl. In a second bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg and stir until mixed. Add the dry ingredients to the wet ingredients and mix just until incorporated. Divide batter between two loaf pans. If desired, sprinkle top with cinnamon-sugar. Bake until a toothpick inserted into the center comes out clean, about 45-50 minutes. Remove from the oven and let cool for 15 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator, or freeze up to six months.

Zucchini

Zucchini Muffins with Lemon and Rosemary

*Makes 18-20 muffins

Ingredients

1 pound shredded zucchini

2 cups all-purpose flour

1 cup whole wheat flour

2 teaspoons baking soda

1/2 teaspoon baking powder

2 tablespoons minced fresh rosemary

2 eggs

1/2 cup (one stick) melted butter

1/4 cup extra virgin olive oil

4 tablespoons Greek yogurt (nonfat or regular)

1 cup sugar

Zest of one lemon

Instructions

Preheat oven to 375 degrees. Prepare muffin pans by using paper muffin liners; spray the inside of the liners with cooking spray. Whisk together the flours, baking soda, baking powder, and rosemary. Beat the eggs until frothy, then beat in the butter, oil, yogurt, and sugar. Stir in the lemon zest and zucchini, and then pour the wet ingredients into the dry ingredients and stir until completely combined. Portion into muffin cups and bake until a toothpick inserted into the center comes out clean, about 15 minutes.

Zucchini

Chocolate-Chocolate Chip Zucchini Muffins/Cupcakes

*Makes 24 cupcakes

Ingredients

3 cups shredded zucchini

3 large eggs

1 cup vanilla yogurt

2 cups sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

1 cup semisweet chocolate chips

3-4 cups of vanilla, buttercream, or cream cheese frosting

Instructions

Preheat oven to 375 degrees. Grease two muffin pans to accommodate 24 muffins. In a small bowl, combine zucchini, eggs, yogurt, sugar, and vanilla extract; mix well. Combine the flours, cocoa powder, salt, baking powder, and baking soda in a large mixing bowl. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Add chocolate chips and stir to combine. Portion the batter into 24 muffin cups and bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from the oven and let cool for 10 minutes before removing from pan. Let cool completely before frosting. If not serving immediately, do not frost, wrap in plastic wrap, and store in the refrigerator, or freeze up to six months.

Don't forget to check out our selection of muffin and loaf pans to make the above yummy treats!