Blueberry Zucchini Bread was my first zucchini recipe of the season and another great one from My Baking Addiction. I’m hoping to make this recipe all winter long with my frozen blueberries and shredded zucchini. Very tasty and nice and moist.
My Special Zucchini Bread Recipe is a unique recipe for zucchini bread from 101 Cookbooks. I added the lemon zest and poppy seeds (both favorites of mine), but I didn’t include the fresh ginger or the curry powder. I like ginger, I just didn’t have any in the house, but I’m not a fan of curry powder.
Zucchini Pancakes from The Pioneer Woman were very tasty and was easily doubled to make a whole plateful. We made a huge batch and they stored in the fridge very well. The pancakes paired with applesauce quite nicely and we served them with coleslaw and steamed broccoli.
Chocolate Zucchini Cake from Simply Recipes is a fantastic way to sneak in a few veggies into your dessert. The cake had great chocolate flavor and was very moist. I used the orange juice from the orange I zested instead of milk for the glaze. Make sure you don’t make the mistake I did by making it too thin! We had a bit of an icing avalanche from the center of the bundt cake when we sliced it!
Zucchini Coffee Cake from In Jennie’s Kitchen made a very moist, flavorful coffee cake, but I tweaked it a bit. I used a 9″ x 13″ pan rather than the 8″ x 12″ and I creamed the sugar with the oil and the eggs before adding the dry ingredients. The streusel topping was a nice, buttery addition.