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Delicious Summer Zucchini Recipes

Nothing we love more than Summertime -and nothing says summer more than a kitchen filled with an abundance of zucchini!

Since I’ve already cooked up my zucchini “go to” favorites, I really wanted to try something new and experiment with something different.

I was able to quickly find 2 yummy sounding recipes on the web and went to work on adapting them.

When I adapt a recipe my goal is to either swap out, reduce, or eliminate certain higher inflammatory ingredients (sugars, sodium) and promote a greater balance of protein, carbohydrates and fats.  I make them gluten free so our daughter Carley can eat them (she has Celiac disease) and I am always on the hunt to make the recipes a wee bit healthier so we can feel good about enjoying them.

The first recipe I found was Baked Zucchini Fritters. They reminded me of the Corn Fritters my mother used to make. I reminisced about her deep fried corn fritters that we would dip into honey, visible drool rolling down my cheeks…..and then I then chuckled realizing that these were nothing like my mom’s but still brought back a warm and wonderful memory of her!

Since both recipes called for shredded zucchini I made them together to save time. Baking the muffins first at the lower temperature and then increased the temp and baked the fritters.

Zucchini Coconut (Protein) Bread

Ingredients

  • 3 medium zucchini, shredded
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 scoops Vega Vanilla Protein & Green Protein Powder*
  • 1/4 cup Vanilla Unsweetened Almond milk
  • 1/3 cup coconut oil melted
  • 1/2 cup plain Greek yogurt at room temperature
  • 1 large egg at room temperature
  • 1/4 cup organic raw cane sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded sweetened coconut
  • Cooking Spray (I used avocado)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan or 12 cup muffin pan and set aside.
  2. Shred the zucchini in a food process or grate by hand. Place shredded zucchini in a colander and let sit for 10 minutes.
  3. In the meantime, in a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and protein powder. Set aside.
  4. In a separate large bowl, combine shredded zucchini, sugar, coconut oil, yogurt, egg, almond milk, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
  6. Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in the pan for 10 minutes. Carefully remove the bread from the pan.

Store them in the refrigerator or put in freezer.  Makes 1 loaf or 12 individual muffins. Prep time: 15 minutes. Cook time: 60 minutes. Yield: 12 muffins or 1 loaf.

The Greek Yogurt and Coconut oil make this incredibly moist – no need to top with butter (or anything else for that matter!)

Recipe adapted from: https://www.twopeasandtheirpod.com/zucchini-coconut-bread/

*please note affiliate link 

Baked Zucchini Fritters 

Ingredients

  • 3 medium zucchini, shredded
  • 1 small Walla Walla onion (sweet)
  • 2 small garlic cloves, minced
  • 1 large egg, whisked
  • 3/4 cup rice flour
  • 1/2 cup dill, finely chopped (or your favorite herb)
  • 1 tsp Himalayan salt, divided
  • Ground black pepper, to taste
  • Greek Yogurt, for topping
  • Cooking Spray (I used avocado)

Instructions

  1. Shred the zucchini in a food process or grate by hand. Place shredded zucchini in a colander with 1 tsp of Himalayan salt and let sit for 10 minutes.
  2. In the meantime, shred onion in food processor or grate, along with garlic, and place in medium mixing bow. Whisk in the egg.
  3. Using your hands, squeeze the liquid out of the zucchini as much as you can. Add to the same bowl along with flour, dill, remaining salt and pepper. Stir well to combine.
  4. Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop out with tablespoon and flatten with the back of the spoon. Bake for 12 minutes, flip and bake for another 12 minutes. Remove from oven and serve hot or cold topped with (or without) Greek yogurt.  We never got to enjoy them cold because they were all eaten within 30 minutes!

Store them in the refrigerator for up to 3 – 4 days.  Prep time: 25 minutes. Cook time: 25 minutes. Yield: 12 fritters.

Recipe adapted from: ifoodreal.co

To your health and wellness,

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