Are you tired of the same old dessert recipes that feature traditional ingredients like sugar and flour? Look no further! Zucchini is a versatile vegetable that can be used in a variety of sweet treats. From classic cookies to decadent cakes, these 18 zucchini recipes are sure to satisfy your sweet tooth.
Whether you’re a fan of chocolate chip cookies or lemon poppy seed cake, there’s something on this list for everyone. And the best part? Zucchini adds moisture and flavor to each recipe without overpowering the other ingredients. So why not give one (or two, or three…) of these delicious zucchini recipes a try?
Stay tuned for the full list of 18 scrumptious zucchini desserts that will make your taste buds do the happy dance!
Zucchini Chocolate Chip Cookies
Moist zucchini adds a delightful twist to classic chocolate chip cookies. These soft-baked treats are perfect for a sweet snack or dessert.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 medium zucchini, grated (about 1 cup)
– 1 cup semi-sweet chocolate chips
– Optional: chopped nuts or dried cranberries for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add grated zucchini and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in chocolate chips and optional nuts/cranberries (if using).
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
8. Bake for 12-15 minutes or until lightly golden brown.
Cooking Time: 12-15 minutes
Zucchini Bread with Cream Cheese Frosting
This recipe combines the natural sweetness of zucchinis with the tanginess of cream cheese frosting, creating a unique and delicious dessert. Perfect for a warm weather treat or a special occasion.
Ingredients:
For the bread:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 medium zucchinis, grated
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, sugar, and baking powder. Add butter, eggs, zucchini, salt, and vanilla. Mix until smooth.
3. Pour batter into prepared loaf pan. Bake for 55-60 minutes or until a toothpick comes out clean.
4. Allow bread to cool completely before frosting.
5. Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla extract. Spread on cooled bread.
Cooking Time: 55-60 minutes
Zucchini Brownies with Walnuts
These unique brownies are a game-changer for zucchini lovers. The addition of walnuts adds a delightful crunch and flavor to this healthier take on traditional brownies.
Ingredients:
– 1 cup grated zucchini
– 1 and 1/2 sticks unsalted butter, plus more for greasing the pan
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1 cup chopped walnuts
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan with butter.
2. In a medium bowl, whisk together sugar, cocoa powder, and baking powder.
3. Add grated zucchini, flour, and chopped walnuts to the bowl; stir until just combined.
4. Melt the butter in a microwave-safe bowl, then stir it into the dry ingredients.
5. Beat in eggs until smooth.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Zucchini Carrot Cake
A moist and flavorful twist on traditional carrot cake, this recipe incorporates shredded zucchini to add natural sweetness and texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated carrots
– 1 cup shredded zucchini
– 1 teaspoon vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, carrots, zucchini, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Zucchini Apple Spice Muffins
These moist and flavorful muffins combine the sweetness of apples with the subtle nutty flavor of zucchini, all wrapped up in a warm spice blend. Perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 medium zucchini, grated (about 1 cup)
– 1 medium apple, diced (about 1 cup)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add melted butter, egg, yogurt, zucchini, and apple to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Zucchini Lemon Poppy Seed Cake
This refreshing cake combines the natural sweetness of zucchini with the brightness of lemon and the crunch of poppy seeds. Perfect for a springtime dessert or snack, this recipe yields a moist and flavorful treat that’s sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon poppy seeds
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, zucchini, lemon juice, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined. Fold in poppy seeds.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Zucchini Coconut Macaroons
These chewy macaroons are infused with the sweetness of zucchini and the creaminess of coconut, making them a perfect treat for warm weather.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup grated zucchini
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg white
– 1 tablespoon honey
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, zucchini, baking powder, and salt.
3. In a separate bowl, beat the egg white until frothy. Add honey and mix until combined.
4. Fold the wet ingredients into the dry ingredients until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 18-20 minutes or until lightly golden brown.
Cooking Time: 18-20 minutes
Zucchini Banana Bread
This recipe combines the natural sweetness of bananas with the subtle flavor of zucchini, resulting in a moist and delicious bread perfect for snacking or serving at breakfast.
Ingredients:
– 2 ripe bananas, mashed
– 1 medium zucchini, grated
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 tsp vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine mashed bananas, grated zucchini, sugar, melted butter, eggs, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 1 hour
Zucchini Cinnamon Rolls
Zucchini Cinnamon Rolls: A Sweet and Savory Twist on a Classic Treat
These soft and fluffy cinnamon rolls get an extra boost of flavor from the addition of grated zucchini, making them a perfect treat for breakfast or brunch.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast
– 1/4 cup warm water
– 1/4 cup unsalted butter, melted
– 1 medium zucchini, grated (about 1 cup)
– 1/2 cup cinnamon sugar (a mix of granulated sugar and cinnamon)
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Add yeast to warm water and let it sit for 5 minutes. Then, add melted butter and zucchini; stir until well combined.
3. Gradually add dry ingredients to the wet mixture and mix until a sticky dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth.
5. Roll out the dough to about 1/4 inch thickness.
6. Sprinkle cinnamon sugar evenly over the dough, leaving a 1-inch border around edges.
7. Roll the dough into a tight log and cut into 12 equal pieces.
8. Place rolls on a baking sheet lined with parchment paper, leaving space between each roll.
9. Bake at 375°F for 18-20 minutes or until golden brown.
Zucchini Blueberry Coffee Cake
Moist zucchini and sweet blueberries come together in this delightful coffee cake, perfect for a weekend brunch or morning pick-me-up. This recipe combines the best of both worlds, with the subtle flavor of zucchini adding depth to the classic blueberry coffee cake.
Ingredients:
– 1 medium zucchini, grated
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tsp vanilla extract
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, baking powder, and salt. Add sugar, butter, egg, and vanilla extract; mix until smooth.
3. Stir in grated zucchini and blueberries.
4. Pour batter into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
5. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 40-45 minutes
Zucchini Pumpkin Pie Bars
These moist and flavorful bars combine the best of fall with the comfort of pumpkin pie, all wrapped up in a convenient bar form. Perfect for a potluck or snack time.
Ingredients:
– 2 cups grated zucchini
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine zucchini, pumpkin puree, sugar, and melted butter. Beat until smooth.
4. Beat in egg and vanilla extract.
5. Gradually add the flour mixture to the wet ingredients; mix until just combined.
6. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Allow bars to cool completely before cutting into squares and dusting with confectioners’ sugar, if desired.
Cook Time: 35-40 minutes
Zucchini Almond Flour Cake
This refreshing summer cake combines the natural sweetness of zucchinis with the nutty flavor of almond flour, creating a moist and delicious dessert perfect for warm weather.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 2 large eggs
– 1 medium zucchini, grated
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, whisk together eggs, zucchini, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 35-40 minutes
Zucchini Chocolate Fudge Cake
This unique cake combines the subtle flavor of zucchini with rich chocolate fudge, creating a moist and indulgent treat that’s perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup grated zucchini (about 2 medium zucchinis)
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine butter, egg, zucchini, and vanilla extract; mix until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Melt chocolate chips in the microwave or in a double boiler; fold into cake batter.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Zucchini Peach Cobbler
This refreshing dessert combines the natural sweetness of peaches with the subtle flavor of zucchini, all wrapped up in a crispy cobbler crust. Perfect for warm weather gatherings or potlucks.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup fresh peaches, diced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon cinnamon
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini slices and peaches.
3. In a separate bowl, whisk together sugar, cornstarch, and cinnamon. Pour mixture over zucchini-pear combination; stir to combine.
4. Add milk, melted butter, flour, and baking powder to the bowl; mix until just combined (do not overmix).
5. Pour batter into a 9×13-inch baking dish. Bake for 40-45 minutes or until golden brown.
6. Let cool slightly before serving warm.
Cooking Time: 40-45 minutes
Zucchini Oatmeal Raisin Cookies
Moist and flavorful, these cookies combine the sweetness of raisins with the subtle flavor of zucchini. Perfect for a healthy snack or dessert.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Salt to taste
– 1 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, flour, brown sugar, granulated sugar, and baking powder.
3. In a separate bowl, mix together butter, eggs, zucchini, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in raisins.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Zucchini Vanilla Bean Cupcakes
These moist and flavorful cupcakes combine the sweetness of vanilla bean with the subtle flavor of zucchini, creating a unique and delicious treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup whole milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add grated zucchini and whisk until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Zucchini Strawberry Shortcake
This sweet and savory shortcake combines the flavors of fresh zucchini, juicy strawberries, and creamy whipped cream. Perfect for warm weather gatherings or a light dessert any time of year.
Ingredients:
– 2 medium zucchinis
– 1 cup sliced strawberries
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream, whipped
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté zucchinis in melted butter until tender and lightly browned.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add granulated sugar and whisk until combined.
5. Fold in sautéed zucchinis.
6. Spoon mixture into 12 equal portions on a baking sheet.
7. Bake for 15-20 minutes or until golden brown.
8. Allow shortcakes to cool completely.
9. Split shortcakes in half horizontally.
10. Top with whipped cream, sliced strawberries, and additional sugar if desired.
Cooking Time: 15-20 minutes
Zucchini Maple Pecan Pie
This unique pie combines the natural sweetness of zucchini with the richness of maple syrup and the crunch of pecans, creating a delightful dessert that’s perfect for warm weather gatherings.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup pure maple syrup
– 1/2 cup granulated sugar
– 1/4 cup light corn syrup
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups pecan halves
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together grated zucchini, maple syrup, sugar, and corn syrup.
3. Add melted butter, eggs, and vanilla extract; whisk until smooth.
4. Stir in pecan halves.
5. Pour mixture into a 9-inch pie dish and bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Summary
Discover the sweet side of zucchini with these 18 delicious dessert recipes! From classic treats like Zucchini Chocolate Chip Cookies and Zucchini Bread with Cream Cheese Frosting to creative twists like Zucchini Brownies with Walnuts and Zucchini Carrot Cake, there’s something for every sweet tooth. Get ready to indulge in moist muffins, decadent cakes, and more, all featuring the versatile zucchini as a key ingredient. Whether you’re a chocolate lover, a fruit fanatic, or just looking for new dessert inspiration, these recipes are sure to satisfy your cravings. So go ahead, get baking, and enjoy the sweet surprise that awaits!
