Zucchini is a versatile vegetable that shines in baking. You can add it to many sweet treats for extra moisture and nutrition.

From breads to muffins to cookies, zucchini brings a special touch to baked goods.

These 15 zucchini baking recipes will help you use up extra zucchini and create tasty desserts. You’ll find options for breakfast, snacks, and after-dinner sweets.

Whether you like chocolate, lemon, or classic flavors, there’s a zucchini recipe for you to try.

1. Zucchini Bread with Walnuts

Zucchini bread with walnuts is a tasty way to use up extra zucchini. You’ll need flour, sugar, eggs, oil, and zucchini.

Don’t forget baking soda, salt, and cinnamon for flavor.

Mix the wet and dry ingredients separately, then combine them. Fold in grated zucchini and chopped walnuts.

The walnuts add a nice crunch to the soft bread.

Pour the batter into greased loaf pans. Bake at 350°F for about an hour.

Your kitchen will smell amazing as it bakes. Let the bread cool before slicing.

This bread freezes well. You can make extra loaves to enjoy later. It’s great for breakfast or as a snack.

2. Cheesy Zucchini Muffins

Cheesy zucchini muffins are a tasty and easy snack or breakfast option. You can whip them up in about 25 minutes, including baking time.

The main ingredients are zucchini, cheese, eggs, and flour. Some recipes add chili and chives for extra flavor.

These muffins pack nutrition and flavor into a convenient grab-and-go package. The zucchini adds moisture and a subtle sweetness.

You can freeze extras for later. Just reheat when you need a quick bite.

They’re great for busy mornings or as an afternoon snack.

Try making a batch this weekend. You’ll have delicious muffins ready for the week ahead.

3. Zucchini Brownies

Zucchini brownies offer a tasty way to use up extra zucchini from your garden. You’ll love how moist and chocolatey these treats turn out.

To make them, shred zucchini finely and mix it with flour, sugar, cocoa powder, and oil. The zucchini adds moisture without changing the flavor much.

You can customize your brownies by adding walnuts or chocolate chips. For extra richness, try topping them with a sprinkle of sugar and chocolate chips before baking.

These brownies are simple to make and use basic ingredients you likely have on hand. They’re perfect for satisfying your sweet tooth while sneaking in some veggies.

4. Lemon Zucchini Loaf

Lemon zucchini loaf brings together the bright taste of citrus and the subtle sweetness of zucchini. This moist bread is perfect for breakfast or as a snack.

To make it, you’ll mix dry ingredients like flour, baking powder, and salt. In another bowl, combine sugar with lemon zest. Add wet ingredients and grated zucchini to the sugar mixture.

Combine wet and dry ingredients, then pour the batter into a greased 8×4-inch loaf pan. Bake at 350°F for about an hour.

A toothpick inserted in the center should come out clean when it’s done.

For extra lemon flavor, you can add a glaze made with lemon juice and powdered sugar after the loaf cools.

5. Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies are a tasty treat that combines veggies and sweets. You’ll need flour, butter, sugar, eggs, vanilla, zucchini, oats, and chocolate chips.

Mix the dry ingredients in one bowl. In another, cream the butter and sugar. Add eggs and vanilla, then mix in the zucchini.

Slowly add the dry mix to the wet ingredients.

Fold in oats and chocolate chips. Drop spoonfuls onto a baking sheet.

Bake at 350°F for 12-14 minutes until golden. Let cool before eating.

These cookies are soft and moist thanks to the zucchini. They’re a great way to use extra garden zucchini and sneak some veggies into dessert.

6. Savory Zucchini Scones

Savory zucchini scones are a tasty twist on traditional sweet scones. You can make these for breakfast, brunch, or as a side dish.

To make them, mix flour, baking soda, baking powder, and salt in a bowl. Cut in cold butter until the mixture is crumbly.

In another bowl, whisk yogurt, egg, and honey.

Combine the wet and dry ingredients. Fold in grated zucchini and shredded cheddar cheese.

Shape the dough into a circle and cut into wedges.

Bake the scones until golden brown. Serve them warm for the best flavor and texture.

These scones are a great way to use up extra zucchini from your garden.

7. Zucchini Pineapple Cake

This tasty cake combines zucchini and pineapple for a moist, flavorful treat. You’ll need grated zucchini, crushed pineapple, flour, sugar, eggs, oil, and spices like cinnamon and nutmeg.

Mix the wet and dry ingredients separately, then combine them. Fold in the zucchini, drained pineapple, and nuts if desired.

Pour the batter into a greased 9×13 inch pan. Bake at 350°F for about 30-35 minutes until a toothpick comes out clean.

Let the cake cool before frosting. A cream cheese frosting pairs well with the tropical flavors.

You can also enjoy it plain as a snack cake.

8. Zucchini Blueberry Bread

Zucchini blueberry bread combines two summer favorites into one tasty treat. You’ll love how the zucchini adds moisture while the blueberries bring bursts of sweetness.

To make this bread, mix oil, sugar, eggs, and vanilla in a bowl. Add cinnamon, baking soda, baking powder, and salt.

Stir in flour, then fold in grated zucchini and fresh blueberries.

Pour the batter into a greased loaf pan. Bake at 350°F for about an hour.

The result is a moist, flavorful bread perfect for breakfast or a snack.

You can store this bread at room temperature for a few days. For longer storage, keep it in the fridge or freeze slices for later enjoyment.

9. Zucchini Quiche Cups

Zucchini quiche cups are a tasty and portable option for breakfast or brunch. You can make these mini quiches in muffin tins for easy serving.

Start by grating zucchini and sautéing it with onions to remove excess moisture. Mix the cooked zucchini with beaten eggs, cheese, and seasonings.

Pour the mixture into greased muffin cups and bake until set.

These quiche cups are customizable – try adding bacon, herbs, or different cheeses for variety.

They’re great for meal prep and can be eaten hot or cold. Zucchini quiche cups are a simple way to use up extra zucchini from your garden.

10. Gluten-Free Zucchini Bread

You can enjoy delicious zucchini bread even if you avoid gluten. Gluten-free zucchini bread uses alternative flours to create a moist, flavorful loaf.

Mix sugar, oil, eggs, and vanilla to form a thick batter. Add grated zucchini and gluten-free flour blend. Pour into a greased loaf pan.

Bake at 350°F for 25-30 minutes until set in the middle. Let cool in the pan for 10 minutes before removing.

This bread freezes well for later enjoyment.

For variety, try adding nuts, chocolate chips, or a crumb topping. You can also make muffins instead of a loaf. Adjust baking time as needed.

11. Stuffed Breakfast Zucchini Cups

Stuffed breakfast zucchini cups offer a tasty low-carb morning meal.

Start by cutting zucchini into cups and baking them for 15 minutes.

While the zucchini bakes, cook sausage in a skillet until browned. Add onions and the scooped-out zucchini flesh to the pan.

Fill the baked zucchini cups with the sausage mixture. Top with shredded cheese if you like.

Bake again until the cheese melts and the zucchini is tender.

These cups are easy to make ahead and reheat for busy mornings.

You can swap sausage for bacon or use eggs for a vegetarian option. Add herbs or spices to suit your taste.

12. Parmesan Zucchini Fries

Parmesan zucchini fries are a tasty, healthier alternative to regular fries. You can make them easily at home in about 40 minutes.

To prepare, cut zucchini into sticks. Coat them in beaten eggs, then roll in a mixture of Parmesan cheese, breadcrumbs, and seasonings.

Arrange the coated zucchini on a baking sheet in a single layer.

Bake at a high temperature for 20-25 minutes, flipping halfway through.

The result is crispy, golden-brown zucchini fries with a savory Parmesan flavor. They make a great side dish or snack that’s both nutritious and delicious.

13. Zucchini Ricotta Cheesecake

You can make a tasty savory cheesecake using zucchini and ricotta. This unique dish works well for brunch, lunch, or as a vegetarian dinner option.

Mix shredded zucchini with ricotta, Parmesan, and other cheeses. Add garlic and herbs like dill for extra flavor.

Bake the mixture without a crust for a light, creamy result.

Serve your zucchini ricotta cheesecake warm from the oven or chilled.

It’s a great way to use up extra zucchini from your garden. This recipe offers a fresh twist on traditional sweet cheesecakes.

14. Zucchini Apple Spice Cake

This cake combines the best of zucchini and apple in one delicious treat. You’ll need grated zucchini and apples, along with warm spices like cinnamon, nutmeg, and cloves.

Mix your wet ingredients first – eggs, oil, sugar, and vanilla. Then add the grated zucchini and apples.

In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.

Blend the wet and dry ingredients together. Pour the batter into a greased pan.

Bake at 350°F for about an hour.

You can top it with cream cheese frosting or enjoy it plain. It’s a great way to use up extra zucchini from your garden.

15. Zucchini Banana Muffins

Zucchini banana muffins combine two tasty ingredients for a moist and flavorful treat. These muffins make a great breakfast or snack option.

To make them, you’ll need ripe bananas, grated zucchini, flour, sugar, eggs, and baking soda.

Mix the wet and dry ingredients separately, then combine them.

Pour the batter into muffin cups and bake at 350°F for about 20-25 minutes.

You can add nuts or chocolate chips for extra flavor and crunch.

These muffins stay fresh at room temperature for a few days. You can also freeze them for longer storage.

The Benefits of Baking with Zucchini

Zucchini adds moisture and nutrients to baked goods. It’s a versatile vegetable that works well in both sweet and savory recipes.

Nutritional Advantages

Zucchini packs a nutritional punch in your baked treats. It’s low in calories but high in vitamins and minerals.

You’ll get vitamin C, potassium, and manganese from this veggie.

Zucchini also adds fiber to your baked goods. This can help you feel fuller for longer. The high water content in zucchini keeps your treats moist without adding extra fat.

You can use zucchini to replace some oil or butter in recipes. This cuts down on calories and unhealthy fats.

Your baked goods will still taste great, but they’ll be healthier.

Versatile Ingredient

Zucchini works well in many baked goods. You can add it to breads, muffins, cookies, and even brownies. Its mild flavor blends easily with other ingredients.

Grated zucchini mixes smoothly into batters. You won’t even notice it’s there in the final product. This makes it great for picky eaters who don’t like vegetables.

You can pair zucchini with different flavors. It goes well with chocolate, lemon, or cinnamon. You can also add nuts or dried fruit for extra texture.

Zucchini baking isn’t just for desserts. You can make savory scones or biscuits too. The options are endless with this flexible veggie.

Tips for Perfect Zucchini Baked Goods

Baking with zucchini can be easy and delicious. These tips will help you create tasty treats every time.

Selecting the Best Zucchini

Pick fresh, firm zucchini with smooth, shiny skin.

Smaller zucchini (6-8 inches long) are best for baking. They have more flavor and fewer seeds than larger ones.

Avoid zucchini with soft spots or blemishes. These may be overripe or spoiled.

For most recipes, you don’t need to peel the zucchini. The skin adds color and nutrients to your baked goods.

Properly Prepping Zucchini

Wash zucchini well before use.

Cut off both ends, then grate it using a box grater or food processor.

If your recipe calls for drained zucchini, put the grated zucchini in a clean kitchen towel. Squeeze out excess water.

For chunky textures, dice the zucchini instead of grating. This works well in savory breads and muffins.

Measure grated zucchini after draining for accurate recipe amounts.

Balancing Moisture Content

Zucchini adds moisture to baked goods. This can make them extra soft and tasty.

But too much moisture can lead to soggy results.

If your batter seems too wet, add a bit more flour. Start with 1-2 tablespoons at a time until you reach the right consistency.

For drier batters, you can leave more moisture in the zucchini. This helps prevent your baked goods from being too dry.

Use oil instead of butter in zucchini recipes. Oil mixes better with the zucchini’s moisture for a more even texture.