If you’ve ever grown zucchini, you know how quickly one or two plants can turn into a summer squash explosion. Around here at the farm, we love to find creative, easy ways to use up our zucchini harvest—and make sure nothing goes to waste. Whether you’re a home gardener, a fellow farmer, or a farmers market customer, these simple recipes are perfect for turning your zucchini bounty into something truly delicious.
Today, I’m sharing three of our favorite go-to zucchini recipes: a classic zucchini bread, fudgy zucchini brownies, and a light zucchini noodle dish with a lemon parmesan sauce. These are perfect for busy weeknights, bake sales, or simply making the most of what your garden gives.
As always, I like to give credit where it is due. While I do not remember the original recipes and where they came from, I do know that there are tons of great recipes just like this on AllRecipes.com, and blogs such as “Love & Lemons” has even healthier versions of the bread and brownies.
Happy cooking!
1. Classic Zucchini Bread
Ingredients:
- 2 cups grated zucchini (leave the skin on!)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter, is what I prefer!)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, sugar, oil, and vanilla until smooth.
- Stir in the grated zucchini.
- Add the dry ingredients into the wet and mix until just combined.
- Pour into the prepared pan and bake for 50–60 minutes, until a toothpick comes out clean.
- Let cool before slicing (if you can wait that long!).
2. Fudgy Zucchini Brownies
Ingredients:
- 1/2 cup room temp butter (or veg oil)
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups finely shredded zucchini (moisture included!)
- Optional: 1/2 cup chocolate chips or chopped walnuts
Instructions:
- Preheat oven to 350°F and grease an 8×8 inch baking pan.
- In a bowl, mix butter (or oil), sugar, and vanilla.
- In another bowl, combine flour, cocoa, baking soda, and salt.
- Add the dry ingredients to the wet and stir until mostly mixed—it will be dry.
- Stir in the zucchini. The moisture from it will bring the batter together.
- Fold in chocolate chips or nuts if using.
- Spread evenly in the pan and bake 25–30 minutes.
- Let cool before cutting. These brownies are rich, moist, and absolutely irresistible!
3. Zucchini Noodles with Easy Lemon Parmesan Sauce
This light and refreshing dish is great for warm summer evenings—and a great low-carb option, too!
Ingredients:
- 2–3 medium zucchini, spiralized into noodles (aka “zoodles”)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Optional: fresh basil or parsley for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and sauté for 30 seconds, until fragrant.
- Add the zucchini noodles and sauté for 2–3 minutes until just tender. Don’t overcook—they should still have some bite.
- Stir in the lemon juice, zest, and parmesan. Toss to coat.
- Season with salt and pepper, and top with fresh herbs if you like.
- Serve immediately as a side or light main dish.
Final Thoughts
Zucchini is one of those garden gifts that just keeps on giving, and we’re grateful for it every year. Whether you’re baking up a sweet treat or tossing together a quick dinner, zucchini is a versatile and nutritious staple.
If you try any of these recipes, I’d love to hear how they turn out, or better yet, share your own farm-favorite zucchini dish in the comments!
Until next time, happy cooking and happy growing.
Territory Farms and Goats 
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