Here are two of my favorite Zucchini recipes before summerYUM officially ends…enjoy!
Chocolate Zucchini Cake
Ingredients:
- 1 medium zucchini or 2 small (grated)
- 1 box of chocolate cake mix (I used gluten-free)
- muffin cup liners if making cupcakes
Directions:
1. Grate the zucchini and pat with a towel to get rid of some of the extra moisture.
2. Make cake according to the box directions (adjusting the water slightly so that it’s not too wet; I reduced the water by half) and fold in the zucchini.
3. Scoop the batter into the muffin cup liners (i used a mini muffin tin and a regular size) and bake according to the packaged directions. Enjoy!
*This ended up being a great snack to make with the kids. They filled the muffin cups, helped grate the zucchini and even helped scoop the batter into the mini muffin cups with a melon-baller. I also set out to get the kids into zucchini by helping. I told Paige that she would not be able to taste the zucchini in the chocolate but she was very skeptical. When she finally tasted them she told me I was right and that she loved the cupcakes…mission accomplished!
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Zucchini Fritters
Ingredients:
- 1 small zucchini (grated)
- 1/2 cup flour (or almond meal*)
- 1 egg
- 1 green onion (chopped)
- 1 tablespoon cilantro (chopped, or parsley)
- salt and pepper to taste
- 2 tablespoons oil
Directions:
1. Mix the zucchini, flour (or almond meal), egg, green onions, cilantro, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon zucchini mix into pan & cook until golden brown on both sides, about 4 min per side. Enjoy!
*I used the almond meal because I’m trying to explore gluten-free options in our diet. It came out great!
This was originally posted on September 10, 2012 and has been updated for clarity.
MMM… that all looks so good. Right now.