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10 Great Zucchini Recipes to Make with Your Summer Bounty

10 Great Zucchini Recipes to Make with Your Summer Bounty

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There’s one vegetable — excuse us, fruit — that always seems to win the popularity contest during summer. Mild-tasting and approachable, zucchini is often a top pick when scanning the stands at a local farmers’ market, and people feel the need to stockpile it every time they leave the house and head to the store.

Click here to see 10 Great Zucchini Recipes to Make with Your Summer Bounty (Slideshow)

Despite how it tastes, though, and how easy it is to use it, there always seems to be a surplus of zucchini lying around come August. Oftentimes we get so excited about seasonal zucchini come summer, that we buy a little more than we know what to do with, and are forced to let perfectly delicious and ripe zucchini rot and be thrown away.

While running out of uses for zucchini can happen, it doesn’t mean we like zucchini any less. The zucchini’s popularity spans the globe internationally, as it's a staple of France’s classic dish, ratatouille, and a favorite of the Italians in their stuffed zucchini blossoms. It’s also a great source of nutrition, as it’s loaded with folate, potassium, and vitamin A. The best part about zucchini, though, is that it’s versatile, and whether steamed, grilled, sautéed, or mashed, it’ll always taste great with what you’re serving that night.

Sometimes, all it takes is a little inspiration to put that zucchini to good use, and we’re here to provide it with 10 easy and unique zucchini recipes for you to put your bounty to good use. These recipes prove that a zucchini’s uses go far beyond the bread and pasta, and it can be added to just about any meal you’re craving. Easy skillet lasagna made with arugula and fontina is great to make at the start of the week to keep on hand whenever you’re in need of a meal, and fish recipes, like a cornmeal-crusted catfish and halibut with tahini sauce, demonstrate that zucchini are far from boring. It’s time to stop regretting those overzealous purchases of zucchini and make them well worth it — just take a look at these recipes and get started.

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce

Gluten Free Zucchini Recipes | 10 Favorites

Here are 10 favorite gluten free zucchini recipes, from sweet to savory and back again. Once your garden (or your neighbor’s garden) starts to produce zucchini, it can be pretty relentless straight through the summer. So let’s celebrate the bounty!

In this recipe collection, you’ll find everything from gluten free zucchini flour tortillas and gluten free zucchini yeast bread to the best gluten free zucchini breads (chocolate chip and double chocolate!) you’ve ever had, zucchini tots, and healthyish gluten free zucchini muffins.

Scroll through, then click on each photo or recipe title to see the full post and recipe. Let that garden grow!

Incredibly moist and tender gluten free zucchini bread, made with tons of summer’s pushiest vegetable. This is your new favorite zucchini recipe!

Make good use of that abundant summer squash in this easy recipe for savory gluten free zucchini parmesan squares. Perfect for a picnic lunch or a snack!

Make the most of summer vegetables and still enjoy that chewy pizza crust with this low carb recipe for zucchini keto pizza.

Just like the best homeamde gluten free flour tortillas—except that they’re green. Zucchini flour tortillas are an excellent way to use up the bounty.

Gluten free lemon zucchini bread takes the classic zucchini loaf to another level with a pop of citrus flavor from lemon juice and zest. A simple lemon glaze brings it all the way to wow!

This savory gluten free zucchini bread is made with flour, oil, yogurt, eggs, zucchini and cheese. Celebrate summer’s bounty with this simple, delicious recipe!

Low carb, gluten free zucchini tots are the perfect finger food to enjoy without any guilt—and even veggie haters love them. I should know! I live with some of them.

This moist and fudgy double chocolate gluten free zucchini bread will have you wondering how it’s possible that there are 2 cups of grated vegetables hidden inside!

Gluten free zucchini yeast bread is made for sandwiches, and is savory without any added cheese. A true summer gem!

These gluten free zucchini muffins are made with whole grains and healthy fats, and relatively low sugar. Add chocolate chips, raisins, or chopped nuts.

Easy Zucchini Appetizers

When dinner is running late, I often whip up a quick appetizer to tide Jack and me over. Sometimes it’s as simple as cheese and crackers, but when I have abundant zucchini in the fridge, I almost always throw it into to the mix. These two easy zucchini recipes are light and flavorful. They won’t fill you up before dinner, but you’ll enjoy every bite.

Grilled Ratatouille Tartines
If zucchini is in season and you have it on hand, there’s a good chance you also have tomatoes, eggplant, and peppers in the fridge. These veggies make up the classic Provençal dish ratatouille, and they taste wonderful together. I like to grill them until they’re nice and charred and toss them with sherry vinegar and fresh herbs. Then, I pile them onto toast with a slather of hummus or soft goat cheese to make a fresh summer starter.

Zucchini & Radish Carpaccio Crostini, page 67 of Love & Lemons Every Day
Thin radish and zucchini slices take the place of meat in this plant-based riff on carpaccio. Top them onto crostini with soft goat cheese or labneh, or substitute the Almond Cheese on page 73 to make this recipe vegan.

Five Great Recipes Made with Grated Zucchini

Shred two zucchini, and you've got the base for four easy, delicious summer dishes.

If you grow zucchini (or have a neighbor who does), chances are your summer dinner menu is always packed with recipes that feature the vegetable. With its versatility and nutritious elements, that&aposs a good thing! While you might typically think of slicing or dicing it, think outside the chopping block by grating the squash. Trust us, grating—or shredding it—opens up a whole new world of possibilities. From savory side dishes to vegetarian mains and sweet desserts, there are an endless numbers of ways to put shredded zucchini to good use in your favorite recipes.

While each of these recipes explains how to properly prepare the zucchini, the majority of them call for shredding two medium zucchinis on the large holes of a box grater. This should yield about four cups. After, we recommend tossing it with half a teaspoon coarse salt in a colander set over a bowl. Let stand 10 minutes before squeezing out excess moisture with your hands—then get cooking.

35 Skinny Zucchini Recipes

Here’s an easy challenge anyone can do! Eat a SUPERFOOD everyday! Now, I’m not saying to run to the health food store and spend tons of money. A superfood is one that’s loaded with nutrition and significantly helps boost your health in some way, says the Skinnytaste dietitian Heather K. Jones. Zucchini is definitely a super (good-for-you) food. It’s low in calories (a medium zucchini has around just 30 calories) and chock full of heart-healthy nutrients including Vitamins C and A, potassium, folate, and fiber. Zucchini is also packed with the vision-promoting antioxidants beta-carotene, lutein and zeaxanthin.

So now that we know zucchini is so good for you, here’s 35 mouthwatering Skinny Zucchini Recipes just for you!

1. Grilled Chicken and Zucchini Skewers are perfect as an appetizer if you’re having a backyard bash this summer, or you can turn it into a meal any night of the week served with rice, salad or more vegetables…

2. Sauteed Baby Zucchini – a simple side dish ready in under 6 minutes and great with just about everything…

3. Serve these Baked Zucchini Sticks as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious…

4. Zucchini Pizza Bites are the perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way…

5. Getting your family to eat their veggies can often be difficult. But not with these kid-friendly Zucchini Tots. They make a great side dish for breakfast or dinner…

6. When making these Raw Zucchini Carpaccio, you’ll want to use a mandolin or potato peeler to thinly slice the zucchini…

7. Cream of Zucchini Soup has only FIVE ingredients and is amazing…

8. Savory Zucchini Asiago Tomato Scones almost smell like pizza when they come out of the oven…

9. Crust-less Summer Zucchini makes a wonderful side dish to any meal or serve it at a potluck or brunch..

11. Zucchini Casserole is a great side dish and perfect for all zucchini lovers…

12. Tomato and Zucchini Frittata is perfect for meatless Mondays, gluten free, clean eating and low-carb diets…

13. For a summer spin on taco night, try these Taco Stuffed Zucchini Boats – stuffed with ground turkey, seasoned with cumin and topped with a blend of Mexican cheese – cheesy goodness…

14. A fun twist on a Mexican favorite are these Chicken Enchilada Stuffed Zucchini. Serve these with cilantro lime rice as a side dish and you’ll have yourself a fiesta…

15. Sausage Stuffed Zucchini Boats – Summer zucchini hollowed out and stuffed with lean Italian sausage, then topped with marinara and cheese, my favorite!

16. Sauteed Zucchini with Plum Tomatoes is a simple side dish recipe but a great way to use your summer garden zucchini and tomatoes…

17. Skillet Mexican Zucchini is a delicious recipe with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It’s also easy and quick…

18. Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil make this recipe for Sauteed Julienned Summer Vegetables a perfect summer meal…

20. Spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice make these Zucchini Noodles with Lemon Garlic Spicy Shrimp delicious…

21. Zoodles and Meatballs for a lighter carb alternative to spaghetti and meatballs!

22. Vegan Eggplant Meatballs are perfect for vegans, or if you just want to incorporate more veggies into your meals.

23. Skinny Meatloaf Cupcakes with Mashed Potato Frosting are another way to get your kids to eat zucchini…

24. The perfect meatless meal using summer fresh zucchini and tomatoes is Angel Hair with Zucchini…

25. Shrimp and Zucchini with Bowties is a light pasta dish loaded with shrimp, zucchini and fresh tomatoes…

26. The next time you need to bring a macaroni salad to a gathering, why not try my Summer Macaroni Salad with Tomatoes and Zucchini. It’s loaded with great flavor but doesn’t have all the calories and fat as your traditional macaroni salad…

27. Zucchini Lasagna – Replace the lasagna noodles with thin sliced zucchini and you have a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta.

29. Naked Turkey Bruschetta Burgers are made with zucchini and topped with a summer garden tomato bruschetta topping over a bed of baby arugula – no bun required…

30. If you’re running out of ideas of how to use up all your garden zucchini, you’ll welcome these Greek Turkey Meatballs – a great way to add extra fiber to your diet…

31. Want your kids to eat more vegetables? Try these Turkey Zucchini Burgers, they won’t even know there’s zucchini in the mix!

32. Zucchini Pancakes are similar to potato pancakes only with less carbs and are a perfect side dish for grilled chicken or meat…

33. On busy days, let your crock pot cook for you with my recipe for classic Crock Pot Minestrone Soup. Don’t forget to add zucchini along with the other summer vegetables…

34. Another way to get your kids to eat zucchini is with this delicious recipe for Low Fat Chocolate Chip Zucchini Bread…

35. A delicious way to enjoy zucchini is with this recipe for Pineapple Zucchini Cupcakes with Cream Cheese Frosting…

Our Top 10 Recipes to Make All Summer Long

These tried-and-true fan favorites make any backyard barbecue sizzle.

Related To:

Photo by: Matt Armendariz ©2015

Steaks are getting smoky on the grill, ice cubes hit your glass and patiently await lemonade, and your ice cream unavoidably drips down the side of your cone — yup it's summer. (YAY!)

This season brings a bounty of the fresh fruits and vegetables — and, of course, lots of outdoor grilling! (We haven't met an ingredient that hasn't made us think, "can we grill that?" yet.) Ready to get started? These ten recipes are the ones are fans turn to most, year-after-year. They're foolproof, cookout-ready and super delicious.

If anyone knows how to grill the most mouthwatering steaks, it's certainly Bobby Flay. Once you cook your steak to perfection (like the grill master you are), allow it to rest under a piece of foil before cutting into the meat. This allows the moisture time to redistribute back into the meat, so every bite is juicy. Trust us, it is well worth the wait!

Creamy Cole Slaw Bobby Flay

Bobby's creamy cole slaw is a crunchy and refreshing side dish to serve alongside every main this summer. Taste your slaw as you go to adjust the seasoning. (Tough job, we know!)

Photo by: Matt Armendariz ©2015

Summertime means outdoor parties and gathering friends and family together for lots of memorable moments and meals! If you need an crowd-pleasing appetizer that you can make in no time at all, these elegant bites are a no fuss finger-food you know your guests will love. Sprinkle a bit of smoked paprika over the eggs to add a touch of color and a light smoky flavor.

25 Easy and Healthy Zucchini Recipes to Make for Dinner

These mouthwatering dishes go beyond your basic zoodles.

Zucchini is one of the most underrated spring vegetables out there, so if you're not filling your fridge with this stuff, you're seriously missing out. Much like cauliflower, this versatile veggie can take many forms, including zoodles, fries, pizza crust, and sliders. While you can find zucchini year-round, this green veggie is brimming at farmer's markets everywhere right now. So take advantage of all it has to offer&mdashvitamin A, vitamin C, potassium, magnesium, and much more. Here, we rounded up the tastiest healthy zucchini recipes to make the most out of your haul.

Looking for the perfect side salad to go with your entree? Allow us to suggest this colorful Israeli couscous salad, which features red bell peppers, red onions, zucchini, and chickpeas. If you cook the quinoa in advance, you can whip up this recipe in half the time.

Skip the take-out and whip up this Japanese-inspired dish that's a healthier take on teriyaki chicken. Made with fresh lemon juice, sesame oil, and lightly toasted sesame seeds, this delicious dinner dish goes great with a side of brown rice.

Nothing screams spring like this bright green haloumi salad brimming with sugar snap peas, zucchini and fresh mint leaves. Grilling the haloumi cheese and zucchini until they're golden helps bring out their natural flavors and infuses them with a hint of smoky flavor.

Our healthier version of a galette uses a mixture of whole wheat and almond flours for the base of the crunchy crust. This recipe also takes advantage of all the season's wonderful produce, including zucchini, tomatoes, and fresh basil, while fontina cheese lends a creaminess to the filling that's to die for.

If you're looking for a meatless sandwich, look no further than this hearty recipe. Made with grilled zucchini, beans, chopped walnuts, and crumbled goat cheese, this hearty roll will curb hunger and keep the 3 p.m. slump at bay.

On busy weeknights when you don't have a lot of time to cook, this flavorful salmon dish gets dinner on the table in 35 minutes. The bulk of the "work" in the recipe is chopping the vegetables, but once you've prepped them, all you have to do is spoon some into a sheet of foil with the salmon and wrap it to create a foil packet. Then, it takes 18 minutes tops to cook in the oven.

Good news for spaghetti lovers: This low-carb version replaces blood sugar-spiking white pasta for zoodles to fill up on fiber. bolognese sauce also gets a a healthy makeover by using unsweetened almond milk instead of cream. Make a double batch and enjoy leftovers throughout the week.

Zucchini sushi beats seaweed sushi any day, especially when it has a Sriracha-spiced cream cheese filling. But don't worry, it's got all the traditional fixings, too, including crab meat, avocado, carrot, and cucumber. The best part is it takes 20 minutes to prepare, and there's absolutely no cooking required.

Zucchini is the secret fiber-rich ingredient in these fudgey brownies that make them so filling. Chocolate Covered Katie swaps in applesauce or yogurt for sour cream to help cut down on sugar and saturated fat. She also uses coconut flour to make them gluten-free.

These mouthwatering sliders will be a winner for low-carb folks at your next cookout because it replaces carb-heavy buns with zucchini slices. But you don't have to compromise taste: It still has all the foods and flavors you crave in a burger, including ground beef, tomato, and pickles.

Sure, zucchini-topped pizza can be delicious&mdashbut what if zucchini was the crust? That's the idea behind these adorable zucchini pizza bites from The Comfort of Cooking. Top zucchini rounds with marinara sauce, shredded mozzarella cheese, and tiny pepperoni slices for a healthier take on personal pies.

You'll want to have zucchini in your grilled cheese every time once you have a bite of this cheesey creation. This kid favorite gets a nutritional upgrade with the green veggie, avocado, and spinach. It also features a garlicky pesto for more mouthwatering flavor.

The pillowy goodness of gnocchi shouldn't be off-limits for anyone&mdashincluding those with gluten sensitivities or anyone avoiding refined carbs. Not only does this version use gluten-free flour, it also features creamy ricotta cheese and three cups of shredded zucchini squash for a dose of fiber that helps keep you fuller longer.

If pizza takes you to your happy place but leaves you with a guilty conscience, then this zucchini pizza crust from My Humble Kitchen is for you. The recipe swaps the refined carbs that spike your blood sugar and leave you bloated with a mix of shredded squash, egg, cheese, and almond flour. Yum!

Your typical flour tortilla is loaded with sodium and sugar&mdashand that's before you even load it up. So why not use part of your zucchini stash on better-for-you taco shells? This recipe from White On Rice Couple combines grated zucchini with a little cheese, bread crumbs, and spices for a soft shell worth eating.

Whether you're craving a savory breakfast or need a quick and easy appetizer to feed a crowd, go for these gluten-free zucchini fritters. Made with quinoa flour, scallions, and eggs, they're also high in hunger-curbing protein.

Traditional zucchini bread gets a spring upgrade with lemon in this heavenly loaf. It's deliciously moist, thanks to the olive oil and the two cups of grated zucchini, which also infuses a hearty texture. The fresh lemon zest further enhances the loaf with a bold citrus flavor that doesn't disappoint. If you want to cut back on sugar, omit the lemon glaze.

The fastest way to get rid of excess zucchini? Making stuffed zucchinis, which use half a squash per serving. Simply slice, then scoop out the middle and fill with your favorite toppings. This stuffed zucchini recipe from Katrina Runs uses ground beef, mascarpone cheese, and taco seasoning.

Another easy way to get rid of your surplus of veggies is through this tomato, eggplant, and zucchini bake. Plus, it's so easy to prepare. All you have to do is toss the veggies into a bowl and drizzle them with olive oil, garlic, salt, pepper, basil, parsley, and Parmesan cheese. Then, transfer them into a baking dish and heat it in the oven for 25 minutes.

Savory pancakes are having a moment. Jump on the bandwagon with this recipe from Damn Delicious, which features zucchini along with corn and cheese for a salty-sweet flap jack you can eat for breakfast or dinner.

OK, so this not might be the healthiest recipe, but it's got a few healthier alternatives that lighten up the traditional dish. For example, panko bread crumbs, which are much lighter than conventional bread crumbs, are used to coat the zucchini. These bite-sized appetizers are sure to be a hit at your summer soiree.

To use up her garden's bounty, Jillee of One Good Thing By Jillee decided zucchini shouldn't just be in a recipe, it should be the recipe. So she created these oven-baked zucchini chips. With just a drizzle of olive oil and a sprinkle of salt, they blow greasy fried potato chips out of the water.

Unlike classic macaroni salad recipes, this one relies on a bounty of fresh spring vegetables to make it a filling dish. It not only features zucchini, but also asparagus, carrots, and green peas. And it has a creamy mayo dressing that's made savory with Dijon mustard, garlic, and Italian seasoning.

When you're hankering for some greasy grub, prepare these baked zucchini fries. Simply cut zucchini into fries and season them with panko breadcrumbs, Parmesan cheese, and smoked paprika. Instead of ketchup, prepare a Greek yogurt-based dip made with chopped chives and gorgonzola cheese.

Skip your morning trip to the coffee shop to pick up a pastry and prepare a batch of these tasty muffins instead. Creamy peanut butter and shredded zucchini come together to bulk up these muffins with filling healthy fats and fiber, while almond flour makes them gluten-free. Instead of sugar, it swaps in honey for some natural sweetness and cinnamon for heartwarming flavor.

10 Must-Try Vegetable Recipes for a Tasty Summer

Take that farmers' market bounty and turn it into exciting, flavorful meals that let summer produce and herbs shine.

When warmer weather breezes through, it&aposs time to bring these fresh and flavorful dishes into your dinner rotations. Squash, corn, zucchini, and tomatoes are just some of the star players of these must-try meals, but it’s easy to substitute for whatever veggies you have on hand in your refrigerator.

Struggling to cook healthy? We'll help you prep.

Summer’s bounty: These three recipes prove there’s no such thing as too much zucchini

If there’s one thing I’ve learned about backyard vegetable gardens, it is this: Never turn your back on a zucchini plant.

To be clear, I’m not the family gardener. My husband, Derek, built the raised beds and plants the crops each year. He does the watering and weeding. I do the harvesting and cooking. And baking. And freezing. No canning. I can only Laura Ingalls Wilder so much.

But every afternoon, I grab my harvest basket and go through our glorious garden gathering its delicious bounty. Our tomatoes are ripening carrots, beets, beans and cucumbers are coming on strong peppers are ready for picking and so is the summer squash.

Zucchini are the rabbits of the produce world. You start with two small plants and feel like you’ve got something manageable and enjoyable.

Next thing you know, you’re eating zucchini three times a day, bringing them as host gifts to dinner parties and trying to give the UPS driver squash when he delivers your packages. Let’s just say if you visit our home in August, you’re not leaving without zucchini.

No one wants to deal with a Goodyear blimp-size squash, so on my garden rounds, I carefully peer beneath the leaves and ferret out every reasonably sized zucchini. The next time I check, there are four or 40 more!

I’m not complaining. Much. I love zucchini, and over the years I’ve amassed an impressive selection of recipes. Even our youngest son, who scorns sautéed squash, will devour any dessert made from the versatile plant.

The challenge comes with inputting our garden’s output. At any given moment, our refrigerator holds a huge bowl of grated zucchini waiting to be baked into breads, chopped into casseroles or sliced into side dishes.

In the past two weeks, I’ve baked chocolate zucchini bread, chocolate chip-orange zucchini bread, zucchini brownies, zucchini cornbread and lemon zucchini bread.

I’ve made zucchini stuffing casserole, Mexican zucchini bake and crispy Parmesan garlic chicken with zucchini.

Yet, my son still asks most every night, “Is there zucchini in this?” Give him another week – he’ll stop asking.

Soon, I’ll start freezing shredded squash to get us through the long, gardenless months. That’s where Derek lends his muscle. For some reason, we’ve never owned a food processor, so I like to credit my husband’s massive forearms to his regular workouts with grater and squash.

We both enjoy the fruits of our combined labor, and I hope you’ll enjoy trying these three recipes. Crispy Parmesan garlic chicken with zucchini is a simple stove-top supper, doable on hot summer days.

Mexican zucchini bake goes great with grilled steak or salmon. Pro tip: I bake it in the morning and pop it in the microwave at dinner so as not to heat up the kitchen.

Lastly, lemon zucchini bread is a perfect light, summery dessert. The glaze adds a delightful mix of sweet and tart. Now I’d better head out to the garden. I’ve left the zucchini unattended for too long. I might need a bigger basket.

Crispy Parmesan Garlic Chicken with Zucchini

2 chicken breasts, sliced in half, or 4 thin chicken breasts

8 tablespoons butter, divided

½ cup plus 1 tablespoon grated Parmesan, divided

2 medium zucchinis, sliced

In a large skillet over medium heat, melt 2 tablespoons butter.

To make the chicken, melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish, combine the bread crumbs, Parmesan cheese and flour.

Dip the chicken in the butter and then coat in the bread crumb mixture and place in a skillet.

Cook on each side for about 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set aside on a plate.

Add 2 tablespoons of butter back to the skillet and sauté the minced garlic for 1 minute. Add the zucchini to the skillet and sauté until tender. Salt and pepper to taste, and add 1 tablespoon Parmesan. Add the chicken back to the skillet and heat for 1 minute or so.

Yield: 4 servings

Mexican Zucchini Bake

2 teaspoons baking powder

4 cups shredded Monterey Jack cheese

1 7 ounce can diced green chilies, drained

3 tablespoons butter, melted

Beat the eggs, milk, flour, baking powder and salt until smooth. Stir in the cheese, zucchini, chilies, onion, parsley and garlic.

Turn into a greased 9-by-13-inch pan. Combine the croutons and melted butter sprinkle over the top.

Bake at 350 degrees for 35 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Yield: 10-12 servings

Lemon Zucchini Bread

1 cup finely shredded, unpeeled zucchini

2 tablespoons lemon juice

2 tablespoons finely shredded lemon peel

For the glaze:

In a medium mixing bowl, combine the flour, baking soda, baking powder and salt set aside.

In a separate mixing bowl, combine the sugar, zucchini, cooking oil, egg, lemon juice and lemon peel. Stir to combine.

Add dry ingredients to the zucchini mixture stir just until combined.

Spoon the batter into a greased bread pan.

Bake at 350 degrees for 50-55 minutes, or until golden brown and set.

Cool in a pan on a wire rack for 15 minutes, then remove from the pan and cool completely.

Once cool, combine the ingredients for the glaze and drizzle over the bread.

Note: Glaze can be doubled if desired.

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Easy Chocolate Zucchini Cake

The Spruce / Diana Rattray

This chocolate zucchini cake couldn't be easier, since it's made with a cake mix. It's also loaded with sweet chocolate chips, moist shredded zucchini, and crunchy nuts. What's not to love?


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