Zucchini Recipes

Zucchini Bread

I loved my mother’s zucchini bread recipe but it had a lot of added white sugar and refined oils so I adapted the recipe a bit

Ingredients

• 2 cups grated zucchini
• 3 cups almond flour
• 1 T. plus one t. cinnamon
• dash salt
• dash nutmeg
• 6 pasture raised eggs, beaten
• 1 1/2 c. melted coconut oil
• 1/2 cup honey or raw maple syrup
• 2 t. baking soda
• optional: one cup walnuts or dark chocolate chips

Directions 

1. preheat oven to 350 f.  Line two bread pans with parchment
2. squeeze the liquid from the zucchini
3.  place the zucchini in a bowl and add in the eggs, and coconut oil and blend.
4. Add in all the dry ingredients and mix well
5. at this point can add additional ingredients such as walnuts or chocolate
6. bake for 45 minutes

Note: I did find this with a bit of an oily taste from the coconut oil so I think next time I may substitute half of the oil for applesauce or one banana and see how it comes out.

Try out these zucchini pasta dishes too.

Zucchini Fritters

Do you have so much zucchini you don’t know what to do with it. Zucchini bread is delicious, and I love to spiralize it and make pasta with pesto sauce, but I have not made fritters in a while and forgot how much I love these.

I apologize, I am awful at taking appetizing recipe pics, but I assure you, these are delicious!

Gluten, dairy free, easy recipe

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https://www.mewe.com/p/trufoodsnutritionservices

Ingredients

• 1 large zucchini grated (or 2 medium)
• ¼ cup gluten free flour blend (I used a blend of brown rice, tapioca starch and potato starch but next time I would like to try these with almond flour or almond meal)
• 1 egg
• s/p
• 1-2 cloves garlic minced
• ¼ parmesan cheese (I used non-dairy “follow my heart” brand)
• 1-2 T coconut oil

Directions

1. Once you have grated the zucchini, sprinkle salt over it and let sit in a bowl or strainer for about 10 minutes. Then put the grated zucchini into a clean towel and squeeze as much of the liquid out that you can. (this is the hardest and longest step).
2. Once the liquid has been removed place all the ingredients in a bowl and blend. You may have to adjust ingredients such as adding another egg or more flour. These should hold together to form patties-they should not crumble or fall apart.
3. Shape into patties (my large zucchini made 6 patties)
4. Heat a skillet over medium high heat. Add coconut oil to the pan and when hot, add the zucchini firtters. Gently, flip over when they start to brown underneath-about 2 minutes. Let it brown on the other side.
5. Place cooked fritters on a plate lined with a paper towel to soak up the moisture.
6. You can put these in the fridge and reheat. I enjoyed them for several days and ate them cold as a snack and had it as a side dish to dinner one night.