Zucchinis are versatile vegetables that can be eaten raw or cooked.
They are also great additions to salads, soups, pasta dishes, and even pizza toppings. If you love them, then you should definitely try these 23 delicious recipes.
Zucchinis contain high levels of vitamin C, fiber, potassium, folate, magnesium, iron, copper, manganese, phosphorus, zinc, and vitamins B1, B2, B6, E, K, and pantothenic acid.
Zucchinis are low in calories (only 30 per cup) and fat (0 grams).
Zucchinis can be prepared in numerous ways.
From savory side dishes to sweet treats, they are perfect for breakfast, lunch, dinner, snacks, and dessert. Try out some of our favorite zucchini recipes below.
We love baking muffins. They are quick and easy, and you don’t have to spend hours making a big batch of batter. This one combines applesauce with cinnamon and nutmeg, along with some lemon and orange zests (see also ‘29 Deliciously Simple Orange Desserts‘).
And the best part—it uses just four ingredients. You’ll want to make this one often because it tastes great warm out of the oven, too.
This cake recipe is perfect for those looking to add some variety to their diet. This vegan cake contains no eggs, dairy, or gluten. You’ll love it!
In a food processor, combine the nuts and pulse until finely chopped. Add the remaining ingredients and process until well mixed.
Pour into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting into squares. Store leftovers tightly covered.
This zucchini cake recipe makes three cakes—one large one, plus two mini ones.
And it’s super easy to make. You just mix up the batter, pour it into muffin cups, bake, and serve. This dish tastes great warm out of the oven, too.
This recipe is one of our favorites because it uses ingredients we always have around the house. And there are no nuts involved, making it perfect for people with allergies.
If you don’t like zucchini, feel free to use another vegetable such as sweet potato or squash (see also ‘28 Tasty Sweet Potato Dessert Recipes‘). You could even try adding some chocolate chips for extra flavor.
This streusel zucchini bundt cake recipe makes it easy to incorporate healthy ingredients into your baking repertoire.
This moist, fluffy cake is packed with protein-rich eggs and yogurt, plus fiber-filled zucchinis.
You’ll love how the combination of cinnamon and nutmeg gives this cake just enough spice without being overwhelming.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In another bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
Add the oil and vanilla extract, mixing well. Gently fold the wet mixture into the dry mixture until combined.
Fold in the shredded zucchini. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely in the pan on a wire rack before frosting.
To make the streusel topping, combine the brown sugar, oats, cinnamon, and nutmeg in a small bowl. Mix well. Sprinkle over the cooled cake. Serve immediately, or store airtight for up to 2 days.
This recipe makes one loaf of zucchini bread. It uses chocolate chips to make it extra delicious. This is a great way to use up leftover zucchinis you might have lying around.
If you are looking for something different to serve at your next party, try making zucchini cupcakes (see also ‘40 Easy Cupcake Recipes That You Will Love!‘). They taste just like regular cupcakes, but they don’t require baking.
Just slice up some zucchinis into small slices, add some icing ingredients, and bake. You’ll love how easy it is to make these delicious treats!
This recipe makes enough bread for one loaf of regular size, plus 2 smaller loaves. You can freeze half of it. If you want to make this recipe gluten-free, use a gluten-free flour blend.
This zucchini coffee cake recipe makes one 9×13 pan. You could make it into cupcakes or mini muffins too (see also ‘20 Delicious Mini Muffin Recipes‘). If you love coffee cake, try making it healthier.
This recipe uses zucchini as the main ingredient and includes raisins, walnuts, and coconut flour. You can add cinnamon, nutmeg, and vanilla extract for extra flavor.
This recipe is perfect for those looking for something different to serve dessert with. This delicious treat is easy to make, requires no baking skills, and is sure to impress guests.
The Zucchini Dessert Squared recipe is a great way to use up the summer squash you had leftover from making zucchini bread.
These dessert squares are easy to make, and it takes just about 15 minutes to bake them. They’re perfect for breakfast, lunch, or dinner. You can even freeze them for later.
These muffins are packed full of healthy ingredients like oats, flaxseed meals, coconut oil, banana, zucchini, chocolate chips, and vanilla extract.
They’re baked into tender muffin cups and topped off with a creamy chocolate ganache frosting. Try these muffins today!
This cupcake recipe is one of our favorites because it uses ingredients you probably already have around the house. This carrot zucchini blueberry cupcake recipe is no exception.
And while you could use store-bought frosting, we prefer making my own.
You don’t even need a mixer to make homemade frosting, just whisk together some powdered sugar and cream cheese.
Then add whatever flavors you like—vanilla extract, cinnamon, nutmeg…the possibilities are endless.
The recipe for Sue’s Chocolate Zucchini cake is here. This delicious dessert is perfect for Mother’s Day, birthdays, and just because you want it (see also ‘35 Easy Recipes That Are Perfect For Mother’s Day‘). You’ll love this zucchini cake!
The Lemon Zucchini Drop is one of those recipes you just have to make.
And it’s easy, too! You don’t even have to peel the zucchinis – just cut them into slices about 4 inches long and toss them into a bowl.
Then add 2 cups of shredded cheese, 3 eggs, 8 tablespoons of butter, salt, and pepper, and mix together well.
Next, form the mixture into balls and place them onto baking sheets lined with parchment paper.
Bake them at 350 degrees Fahrenheit for 15 minutes. They are ready when they look golden brown. Serve warm with ketchup or honey mustard sauce.
This cake is perfect for those looking for something different – and delicious! This recipe uses zucchini instead of chocolate chips.
This cake is great because it uses zucchini, coconut, chocolate, and vanilla.
We love how easy it is to make and bake. You don’t even have to wait for it to cool down because you can eat it while it’s still warm.
If you’re looking for something different to make with zucchini, try this recipe for Zucchini Chocolate Chip Cookies.
They are moist, delicious, and full of chocolate chips. This is one of those recipes that kids love too. You’ll find yourself making these cookies again and again.
We had some leftover squash from Thanksgiving dinner and wanted to make something different. T
his turned out great! And we know that you’ll just adore this recipe once you try it for yourself! It’s one of those summer favorites if we’ve ever seen one!
This recipe makes one loaf of bread. You can make it into muffins, too.
Stir in the zucchini and chocolate chips into your batter.
Pour batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted near the center comes out clean. Cool completely, then cut into slices.
This zucchini bread is loaded with coconut and lime, making it perfect for summer.
The bananas add some sweet depth and the cinnamon adds a little spice. If you want a sweeter version, try adding 2 tablespoons of honey.
This moist and delicious loaf tastes like summer sunshine and ocean breezes. You’ll love how easy it is to make, too.
Walnut Zucchini Bars – A healthier take on classic Quiché, these tasty treats feature a savory filling of eggs, veggies, and nuts topped with a crispy crust.
This recipe makes one large bar; feel free to cut it into smaller pieces for individual servings.
They require no baking, and you don’t even have to turn on the oven. These zucchini bars are perfect for busy mornings when you want something quick and nutritious.
This recipe makes enough for one serving, though you could easily double or triple it.
You don’t even need a baking dish; simply pour the mixture into individual bowls or cups, cover tightly with plastic wrap, and refrigerate for at least 2 hours. Serve chilled or at room temperature.
Cinnamon and cardamom are classic flavors found in Indian desserts, but this recipe adds something new — zucchini.
You’ve probably never tried zucchini puddings before, but trust us, this one is worth trying.
Start by chopping up a large zucchini into small cubes. Then add some dates (see also ’23 Easy And Delicious Dessert Ideas With Dates‘), coconut milk, cinnamon sticks, ground cardamom, and sea salt.
Mix everything together well, cover, and let sit overnight. In the morning, strain out the dates and spices, reserving the liquid.
Add the strained mixture to a blender along with some water and purée until completely smooth. Pour the mixture into molds, freeze, and serve chilled.
Peanut butter is one of those things that most people love. So why not put that love into cakes?
This recipe takes peanut butter to a whole different level, turning it into a moist and delicious dessert.
The original version of this recipe calls for a layer of chocolate frosting, however, we’ve found that the combination of the peanut butter and the peanut butter frosting actually works better together.
Zucchini cobbler bar recipes abound, but you’re probably familiar with the classic version.
This recipe uses zucchini in place of apples, making it a healthier option. But don’t worry; the flavor profile is just as good as the original.
These are just apple crumb bars with a little bit of zucchini added for extra nutrition.
This recipe makes about 12 large bars.
If you want smaller ones, use a 9×9 baking dish. You’ll need an oven-proof skillet or pot big enough to hold the pan.
Frequently Asked Questions
Can Zucchini Be Frozen?
Freezing is a great way of preserving just about any summer squash.
In fact, there are many ways to use frozen zucchini. Here are our favorite tips and tricks for freezing zucchini. If you want to make sure your zucchini stays firm, slice it thinly.
Then place slices onto a parchment paper-lined baking sheet. Once frozen, transfer to freezer bags and store in the freezer.
You can also grate the zucchini and freeze it in ice cube trays or small containers. When ready to use, simply pop out cubes and add them to soups, stews, and sauces.
And finally, you can chop up the zucchini and toss it into casseroles or pasta dishes. Just remember to thaw frozen zucchini prior to cooking.
How Do You Peel Zucchini?
If you’re wondering whether you can eat the skin of zucchini, summer squash, or yellow squashes, the answer is yes.
There are some exceptions, however. For example, you shouldn’t eat the skin of zukes that are large enough to make spaghetti sauce.
As we mentioned above, there are many reasons why you might want to peel zucchini. One reason is that the skin can add a bitter taste to food.
Another reason is that you might choose to bake zucchini with the skin on. However, you don’t necessarily have to peel zucchini to do either of these things.
We hope that you’ve enjoyed our thorough list of the best zucchini desserts out there!
They truly are all incredible, so you know that whichever recipes you choose to try out, you’ll be getting a quality dessert that has the most wholesome feeling for the whole family.