Try these delicious zucchini recipes with your garden (or store bought) zucchini. My friend, Margaret, grows a beautiful vegetable garden each year. This year she gifted me with two beautiful zucchini. I had already made an oatmeal blueberry zucchini bread but have been craving chocolate zucchini muffins. I decided to use one zucchini to make a simple stuffed zucchini Parmesan for dinner and the other zucchini for my double chocolate zucchini muffins. Both did not disappoint. The recipe for the stuffed zucchini is simple.

Ingredients: 1 zucchini sliced like a hot dog bun.

Bread crumbs.

Butter

Shredded cheese.

Cherry tomatoes

Slice the zucchini like a hot dog bun. Spoon in about 1/2 cup of your favorite breadcrumbs. Place 3 butter pats on top. Slice cherry tomatoes in half. Place on top of zucchini. Sprinkle shredded cheese on top.

Close aluminum foil tent like. Bake at 350 degrees for 40 minutes. Remove from oven and sprinkle the top with Parmesan cheese. Enjoy!

Double Chocolate Zucchini Muffins

Ingredients:

1 medium zucchini peeled and shredded

1 egg

1/2 cup Truvia for baking or 1 cup sugar

1/2 cup olive oil

Mix above in a large bowl

Add in:

1 cup King Arthur Unbleached flour

1 cup organic oatmeal

1/2 cup unsweetened cocoa powder

1 teaspoon of baking powder

1/2 teaspoon of salt

Mix well. Stir in chocolate chips.

Grease and flour muffin pan. I use Baker’s Joy for this step and the muffins do not stick to the pan. Fill 1/2 to 3/4 for each muffin. Sprinkle the top with chocolate chips.

Bake in a preheated 350 degree oven for 20 minutes. Cool on a wire rack. Enjoy!

Zucchini Blueberry Loaf:

Same ingredients as the muffins without the cocoa powder and chocolate chips. Use blueberries and walnuts(optional) instead.

Ingredients:

1 medium zucchini peeled and shredded

1 egg

1/2 cup Truvia for baking or 1 cup sugar

1/2 cup olive oil

Mix well in a large bowl.

Add in 1 cup of King Arthur’s Unbleached Flour

1 cup of organic oatmeal

1 teaspoon of baking powder

1/2 teaspoon of salt

Mix well. Fold in 1 cup of blueberries sprinkled with flour so they do not sink to the bottom of the loaf. Fold in walnuts if desired. Pour into a greased and floured (Baker’s Joy spray) loaf pan.

Topping: one stick of butter cut into 1/2 cup of brown sugar until crumbly. Sprinkle the topping onto the loaf. You may add some more blueberries to the top of the loaf.

Bake in a preheated 350 degree oven for 40-50 minutes. My loaf baked in 40 minutes but ovens may vary.

When done, remove loaf pan from oven and let cool on a wire rack for 10 minutes. Remove loaf from pan and continue cooling. You may want to add a confectioners sugar glaze for added sweetness. Mix 1 cup of confectioners sugar with 1 to 2 tablespoons of milk. Stir to desired thickness and glaze loaf. Option; instead of milk use lemon juice for a blueberry lemon cake flavor. Enjoy!