Home Recipes Ingredients Vegetables Zucchinis
Katie BandurskiUpdated: May 09, 2023
Put your bumper crop to work! These shredded zucchini recipes are the perfect way to use up your summer bounty. Find ideas for bread, skillet meals, desserts and more.
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1/31
Blueberry Zucchini Squares
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
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2/31
Zucchini Pancakes
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
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3/31
Lemony Zucchini Bread
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan.
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Try these zucchini bread recipes if you want to bake something easy and quick.
4/31
via amazon.com
Must-Have Tool: Professional Box Grater
To shred zucchini, you’ll need the right tool! We love this affordable box grater for creating small, evenly sized pieces. Plus, you can use it for cheese, potatoes and other kitchen staples. Learn more about how to grate zucchini.
6/31
Chocolate Zucchini Cookies
This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! —Tina Lunt, Bass Harbor, Maine
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7/31
Cheesy Zucchini Saute
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It’s quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
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8/31
Cranberry Zucchini Wedges
I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they’re perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
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9/31
Zucchini Muffins
These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
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10/31
Zucchini Pineapple Jam
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
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11/31
Zucchini Pizza Casserole
My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you’ve tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
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12/31
Zucchini Pineapple Bread
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender…and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire
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13/31
Zucchini Fritters
One day I wanted to serve zucchini as a side dish—but I didn’t have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I’m an avid recipe clipper. I’ve also assisted at our church’s Wednesday night suppers, cooking for as many as 125 people. —Mary Dixson, Catlin, Illinois
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14/31
Zucchini Walnut Cake
What gardener doesn’t have extra zucchini? When it’s abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. —Marie Hoyer, Hodgenville, Kentucky
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15/31
Vegetarian Enchilada Bake
I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won’t even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
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16/31
Carrot Zucchini Bread
When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth—and I like it, too. —Edna Bright, Paris, Illinois
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17/31
Zucchini Brownies
A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. —Allyson Wilkins, Amherst, New Hampshire
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18/31
Zucchini Crust Pizza
My mother-in-law shared the recipe for this unique pizza with me. It’s just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
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19/31
Pumpkin Zucchini Bread
Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
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20/31
Zucchini Salsa
I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It’s truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
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21/31
Zucchini Cupcakes
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert made with zucchinis, you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
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22/31
Zucchini Dinner Rolls
Grated squash makes these golden dinner rolls wonderfully tender. Everybody’s crazy for these, especially when they’re warm from the oven. —Robert Keith, Rochester, Minnesota
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23/31
Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
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24/31
Zucchini Apple Bread
Early fall means zucchini is taking off in the garden and there are fresh apples aplenty. Use them both up in this tender quick bread. —Kathy Strawser, Dunkirk, New York
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25/31
Lemon Zucchini Drops
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
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26/31
Zucchini Frittata
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
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27/31
Streuseled Zucchini Bundt Cake
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
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28/31
Parmesan Zucchini Bread
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
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29/31
Zucchini Peach Jelly
I like to use this jelly as a condiment. It’s always a conversation piece—everyone wonders about the “green” ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio
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30/31
Pina Colada Zucchini Bread
At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show and — won first place! I think you’ll love the cake-like texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
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31/31
Zucchini-Chocolate Chip Muffins
Whenever I make these muffins, I freeze several. As I’m leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
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Originally Published: July 26, 2021
Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.
