What to Do with a Giant Zucchini?

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Zucchini Muffins
I don’t have a garden. But I do have friends who have given me some very lovely zucchini and yellow squash this year. And I know many, many others who have those baseball-bat sized zucchini taking up all their room in their refrigerators!

I’ve received quite a few links to zucchini recipes the last few weeks on Family Recipe Fridays, and I thought I’d link to those and a few more here in case you’re one of those who live in fear of the zucchini coming to life and taking over the house.

For yellow squash, you can grate it into cornbread, saute with garlic and olive oil, or make a heavenly casserole like this one.

Zucchini Recipes:

Whole Wheat Zucchini Cake
Chocolate Zucchini Cake
Chocolate Chip Zucchini Cookies
Zucchini Bread
Mom’s Zucchini Bread
Chocolate Pudding Zucchini Muffins
Zucchini Eggs
Summer Pasta
Zucchini Cobbler
Lemon Chicken with Veggies (from the August OAMM Menu)
Zucchini and Tomato Frittata
Sausage Zucchini Bake

And here is my mother-in-law’s recipe for zucchini muffins.

Chocolate Spice Zucchini Muffins

1 3/4 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons unsweetened dark cocoa powder (or regular is fine)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shredded, unpeeled zucchini
1/2 cup nonfat buttermilk or skim milk
2 tablespoons hazelnut, walnut or macadamia nut oil (can substitute canola)
2 tablespoons canola oil
2 large egg whites, lightly beaten

1 teaspoon vanilla

Preheat oven to 400 F. Lightly grease 12 regular-sized muffin cups, or use cupcake papers.

In large bowl, mix flour and next seven ingredients. In another bowl, combine zucchini and rest of ingredients. Stir liquid ingredients into dry ingredients just until blended, about 25 strokes.

Spoon batter into muffin cups, dividing evenly. Bake for 20-25 minutes, or until muffins are lightly browned and a wooden skewer inserted in the center comes out clean. Cool 1 minute, then remove from muffin tin and transfer to wire rack to cool or serve warm.

The muffins freeze well, warm in microwave after defrosting.

{I just had to go spellcheck zucchini because you know when you stare at a word for so long you’re sure it’s wrong? I hate that!}

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7 thoughts on “What to Do with a Giant Zucchini?

  1. Never mind … I overlooked it in the list. It is the BEST and that's the post I've had the most hits on … believe it or not!

  2. It's also very good in spaghetti sauce. And omelets. And crab, chicken, or salmon cakes. (I'm pretty much a zucchini addict!!)

  3. I use zucchini and yellow squash pretty much interchangeably. This year I've had a lot more yellow squash than zucchini, so all my "zucchini" bread and similar things have been made with squash.

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