Tag: zucchini recipes

Spiced Zucchini Oatmeal Bread

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread. 

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there! 

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right? 

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking! 

Your Ingredients for Spiced Zucchini Oatmeal Bread 

  • ¾ cup maple syrup 
  • 1 tablespoon vanilla
  • 3 eggs 
  • ⅓ cup oil 
  • 2 cups whole wheat flour 
  • 1 cup old-fashioned oats 
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ⅛  teaspoon ground cloves 
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini. 

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup maple syrup
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup oil
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
  • In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
  • Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
  • Fold in chocolate chips, chopped nuts, and shredded zucchini.
  • Divide the batter between the two prepared loaf pans.
  • Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.
Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe
Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

JessLeave a comment

Chocolate Zucchini Bread

Who here has a kiddo who is much more likely to eat something that is chocolatey? *Raises hand.* Who here likes chocolate zucchini bread themselves? *Raises hand again* 

I love zucchini bread in all forms, but my big kiddo isn’t a zucchini fan and will complain if it isn’t disguised well. Knowing that we have the intent to send our kids to school with more home lunches this year, I set out to create a chocolate zucchini bread that had some healthier ingredients while still pleasing the 12 year old. 

Upon taking it from the oven, he was questioning it. “Zucchini bread, really?” Then he cut himself a warm slice. He smiled and finished it with his eyes closed (the tell-tale sign that I won his tastebuds over). Then he cut another and finally stopped after ⅓ of the loaf was gone. When he and his sister finished the loaf a few days later, he immediately asked me to make more.

I played with the recipe in a few more batches, but the first one was “the one.” The one I will be baking this summer in this fun petite pan from Epicure. From there, I will freeze the portions and then place them in a freezer-safe bag. I think they will be perfect in lunch boxes. What do you think? 

Don’t worry if you don’t have that sweet pan. The original recipe was baked in a 9 inch loaf pan, so you are set to go! Want muffins? That’s cool too! Cut the bake time to 20 minutes and you’ll be set! 

Ready to start creating? Let’s go!

Your Ingredients for Chocolate Zucchini Bread

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour 
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini, water squeezed out 
  • ½ cup chopped nuts, optional

Your Steps

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray. In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder. Stir into the wet ingredients until just combined. 

Add zucchini, chocolate chips, and nuts, if using. Fold into batter. 

Pour into prepared loaf pan and bake for 50-60 min, until a toothpick inserted in the center comes out clean with no raw batter. 

eggs, oil, and maple syrup
It ALMOST looks like a face!
dry ingredients
Grab those dry ingredients.
zucchini and chocolate chips
Fold in the zucchini and chocolate chips!
ready to bake
Almost ready!
Just a perfect loaf!
Completed chocolate zucchini bread
Let’s eat!

Chocolate Zucchini Bread

A classic chocolate zucchini bread with a bit of a healthy twist that is still kid approved!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini water squeezed out
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder.
  • Stir into the wet ingredients until just combined.
  • Add zucchini, chocolate chips, and nuts, if using. Fold into batter.
  • Pour into prepared loaf pan and bake for 50-60, until a toothpick inserted in the center comes out clean with no raw batter.

Notes

This recipe bakes up nicely as a muffin too! Just prepare a muffin tin by greasing or using liners and drop the bake time to 20 minutes or so. 
 
Keyword chocolate, chocolate zucchini bread, Quick Bread, zucchini, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out a few suggestions below! Or feel free to head to my baking or cooking pages for all sorts of inspiration!

Summer Garden Orzo Salad

Jess1 Comment

Easy Italian Zucchini Pizza Bake

Some years, my zucchini plants hardly produce. Other years, they can’t stop. This year, it’s an “other” year and I keep harvesting away! Fortunately, zucchinis have a great staying power and they can hang out on my counter until I am ready to cook with them. This week, I whipped up this Italian Zucchini Pizza Bake for dinner and everyone devoured it! 

In terms of prep, it takes a little bit of time so you will need to start about an hour before you want to eat. It does include a fair amount of wait and bake time, so don’t despair. You too can whip this up quickly. 

I love it because it is full of vegetables. If you’ve followed me for any time, you know I try to sneak extra servings of vegetables into most everything I cook for my family. If I am honest, my kids have been veggie lovers from day one, but truly, no one complains about the extra servings of vegetables. I mean, they do make fun of me, but that’s with love…I think. 

Now, if you are still harvesting zucchini, you must give this a try. In our household, we were in agreement that you couldn’t even tell that there wasn’t a carb in the dish, which is big win for my kids. (We definitely are not afraid of all the bread and pasta in our home). 

Enough talk. Let’s get cooking that Italian Zucchini Pizza Bake!

Your Ingredients

  • 4 cups shredded zucchini 
  • ½ teaspoon salt
  • 2 eggs 
  • ½ cup grated Parmesan
  • 3 cups shredded cheese (mozzarella and cheddar make a good combination), divided
  • ½ teaspoon each of: dried basil, dried oregano, and garlic powder
  • ¼ teaspoon black pepper 
  • 1 pound ground Italian sausage (we use Italian seasoned ground venison that we grind at home)
  • Olive oil 
  • ½ cup diced onion 
  • ½ tablespoon minced garlic 
  •  15 ounces Italian seasoned tomato sauce (or 1 ¾ cup) 
  • ½ cup diced green pepper 

Your steps 

Preheat the oven to 400 degrees and spray a 9 by 13 baking dish with cooking spray. Set aside. Place shredded zucchini in a strainer and sprinkle with salt. Allow the zucchini to sit for 10 minutes. Press out all extra moisture, the more the better. (I tend to quit early. It’s fine, but will leave you with a more watery bake when you’re done). 

Before I continue, a comment on the cheese. We have a great dairy nearby that does a 3 cheese blend of mozzarella, provolone, and yellow cheddar (80/10/10). That’s the cheese I use for this bake if I have it on hand. Feel free to play with this though. A true Wisconsinite knows that the cheese possibilities are endless. And if you aren’t a Wisconsinite, you may just be a Wisconsinite at heart 😉

Back to cooking…

Combine zucchini, eggs, basil, oregano, garlic powder, pepper, parmesean cheese, and 1 ½ cups of shredded cheese. Mix well. Press into the prepared 9 x 13 pan. Bake for 20 minutes. 

Meanwhile, heat 1- 1 ½ teaspoons of olive oil over medium heat. Add onion and minced garlic. Cook for 3 minutes. Add ground sausage (and if you can’t find ground Italian sausage, any ground meat will do. Again, play with it!). Cook until no longer pink. Drain if necessary. Stir in tomato sauce. 

Spread meat mixture over the zucchini crust. Cover with remaining cheese and sprinkle diced green pepper on top. Feel free to sprinkle a little more oregano, basil, or even some parsley on top. Increase the oven temperature to 450 degrees and bake for an additional 20 minutes, until cheese is melted. 

Now, you can 100% serve it here. However, I LOVE browned cheese. I always quickly heat up the broiler in the top of my oven to 450-500 degrees, toss my finished bake under it, and watch it carefully. Let it cook 2-3 minutes and your cheese will be PERFECT. Serve it up with, of course, some additional vegetables for a side and maybe some garlic toast if you need that carb. I know I do 😉 

Sprinkle with salt. Drip, drip, drip out the moisture.
Combine cheese, zucchini, eggs, and all the spices.
Pre-bake time.
…while the crust bakes.
Post-bake time. Yum.
Layer with sauce.
Cheese and peppers. Oh man..so close!
Just bake time, no broiler.
I’m telling you, broiler is the way to finish this guy up!

Looking for other ideas for dinner? Check out my cooking page below!

Cooking

Easy Italian Zucchini Pizza Bake

Zucchini is the star but you'd never know it's there in this gluten free Italian Zucchini Pizza Bake. Adults and kids alike will devour it!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 4 cups shredded zucchini
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup grated parmesan
  • 3 cups shredded cheese mozzarella and cheddar make a good combination, divided
  • ½ teaspoon each of: dried basil dried oregano, and garlic powder
  • ¼ teaspoon black pepper
  • 1 pound ground Italian sausage
  • Olive oil
  • ½ cup diced onion
  • ½ tablespoon minced garlic
  • 15 ounces Italian seasoned tomato sauce or 1 ¾ cup
  • ½ cup diced green pepper

Instructions
 

  • Preheat the oven to 400 degrees and spray a 9 by 13 baking dish with cooking spray. Set aside.
  • Place shredded zucchini in a strainer and sprinkle with salt. Allow the zucchini to sit for 10 minutes.
  • Press out all extra moisture, the more the better.
  • Combine zucchini, eggs, basil, oregano, garlic powder, pepper, Parmesan cheese, and 1 ½ cups of shredded cheese. Mix well. Press into the prepared 9 x 13 pan. Bake for 20 minutes.
  • Meanwhile, heat 1- 1 ½ teaspoons of olive oil over medium heat. Add onion and minced garlic. Cook for 3 minutes.
  • Add ground sausage. Cook until no longer pink. Drain if necessary.
  • Stir in tomato sauce.
  • Spread meat mixture over the zucchini crust.
  • Cover with remaining cheese and sprinkle diced green pepper on top. Feel free to sprinkle a little more oregano, basil, or even some parsley on top.
  • Increase the oven temperature to 450 degrees and bake for an additional 20 minutes, until cheese is melted.
Keyword Gluten Free, Italian, Italian bake, zucchini, zucchini pizza
Tried this recipe?Let us know how it was!

Other zucchini Inspiration!

Check out any of the recipes below to help use up the rest of that zucchini!

Jess2 Comments

Pineapple Zucchini

Everyone who plants zucchini over plants zucchini. And because of this, pineapple zucchini is a recipe everyone needs in their back pocket as they harvest their bounty from the garden. 

Recently, I was visiting my mom and dad. I was out in the garden, helping my mother harvest her blueberries, beans, and other various vegetables. It’s funny, growing up I thought a few things: 

  1. Gardening was awful. I dreaded planting and harvesting. In particular, I hated cleaning the spinach and lettuce. However, it was always what my mom asked us to do for Mother’s Day: simply help her plant the garden. 
  2. My mom’s garden was HUGE! I couldn’t believe she would have such a big garden. 

Now, I adore gardening. It is one of my favorite things and as the snow melts, I just itch to get in the soil and get dirt under my nails. I also have a garden that is approximately seven times the size of my mom’s. The way perspective changes as you grow older and wiser makes me giggle. 

Now, why am I sharing this? Well, I do love my mom and this is a fun little memory. I also share because she has this small little garden. Because of this, she chooses not to grow zucchini. However, she will tell you it’s because if you have any sort of friend who grows zucchini, you will be gifted with zucchini after zucchini after zucchini. I mean, the plants are prolific, aren’t they? 

Prolific zucchini plants are what lead me to pineapple zucchini. One particular year, we had a bumper crop of zucchini that often had “hidden zucchini.” You know, those zucchini (and cucumbers!) that you just don’t see under the leaves of the plant until they have grown past twice the size of ideal harvesting. I needed to do something with them. Fortunately, women in my canning group turned me on to the idea of pineapple zucchini.

What is it, you ask? 

Well, it’s a water bath canned diced zucchini that takes on the flavor of pineapple with the texture of a pear. I have relatives on both sides of the family that special request the recipe. It makes for a fun addition to the breakfast table and can be used anywhere pineapple pieces are used recipe wise. If you have a lot of zucchini on your hands, I highly recommend you give it a try! 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Your Ingredients

  • 16 cups cubed zucchini (be sure to peel and seed beforehand) 
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar 
  • 1 ½ cups bottled lemon juice 

Your Utensils 

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the zucchini in the liquids and sugar

Your steps

If you have not done so already, prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds (this is especially important if you are using some of those “larger than life” zucchini that get away from you). Dice into ½ inch pieces and measure out 16 cups worth. 

Prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking. 

Ladle zucchini and juice into hot jars, leaving ½ inch headspace. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Enjoy the unique flavor of pineapple zucchini.

  • Halve and remove seeds.
  • Dice it up!
  • Add the sugar and liquids.
  • Nothing special at first.
  • But they cook down so nicely!
  • Get in the jars!
  • Serve that “pineapple” up!

A few notes

  • It’s okay if you are short on zucchini. Prepare as indicated, but know that you will fill less jars. It takes approximately 2 cups of zucchini to fill a jar.
  • Don’t toss out that left over liquid! My kiddos love to drink it.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Pineapple Zucchini

An abundance of zucchini paired with pineapple juice result in a delicious home canned treat that tastes like pineapple but has the texture of a pear.
Print Recipe Pin Recipe

Equipment

Ingredients
  

  • 16 cups cubed zucchini be sure to peel and seed beforehand
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar
  • 1 ½ cups bottled lemon juice

Instructions
 

  • Prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds.
  • Dice into ½ inch pieces and measure out 16 cups worth.
  • Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium heat.
  • Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking.
  • Ladle zucchini and juice into hot jars, leaving ½ inch headspace.
  • Wipe jar rim with a damp, clean cloth.
  • Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.

Notes

If you are short on zucchini, that’s okay. Prepare as directed but prep for less jars. It will take approximately 2 cups of zucchini to fill a jar. 
Tried this recipe?Let us know how it was!

Jess1 Comment