Easy Zucchini Recipes, Sweet and Savory

Every year our garden produces an abundance of zucchini. So many zucchini we simply can’t eat it all and eventually start giving it away. But I have discovered several easy zucchini recipes after many years of just fixing fried zucchini.

After all, a person can eat just so much of it fried. But wait, It is the first thing I fix with that first zucchini from the garden. After that first pan of this fried delicacy, I am on the hunt for alternative ways to use this vegetable.

Actually, I have found several easy recipes that use zucchini. There is zucchini bread, lemon zucchini bread, chocolate zucchini bread, and blueberry zucchini bread, and many more variations. Casseroles, jam, cookies, fritters, pickles, relish, and boats all using zucchini. Yes, there is such a thing called zucchini boats. (slice the zucchini long ways and scoop out the seeds and fill with just about anything you want such as ham and cheese, season with salt and pepper then bake).


What The Heck Is Zucchini

It has many names. But many know it has summer squash. It dates back to ancient Central and South America in 5500 B.C. But was not widely cultivated until the 19th-century in Italy. Zucca is the Italian word for squash. In other parts of the world, it is known as courgette, which comes from the French word for zucchini, “courge.” It was introduced to the United States through Italian immigrants who arrived in the 1920s.

The zucchini resembles the cucumber. But beware, they are not the same. The zucchini comes from a plant. The cucumber plant is actually a vine and spreads across the ground in the garden and will invade your garden if you are not careful. I have had cucumber vines invade my tomatoes, vining up into the tomato plant.

I had never seen let alone tasted zucchini until after I was married. Yes, I was very naive. My husband introduced me to the zucchini and I learned how to fry it from his mother. The rest I learned on my own 🙂

Fried Zucchini

Zucchini fixed this way is so simple yet so yummy. I peel the zucchini before slicing. I know many who leave the peeling on. I don’t. Just don’t care for the taste of the peeling. Slice it like you would for fried potatoes.

Beat 1 large egg and add a dash of milk or water and mix well. In a separate bowl mix 1 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dip the zucchini in the egg mixture and then in the flour.

Shaking off excess liquid before dipping into the flour. Fry in hot oil until browned. Turn and brown other side. Place on a plate covered with paper towels to drain. Add more salt to the warm zucchini.

I did say simple, didn’t I?

Another Zucchini Recipe

Zucchini Breadzucchini recipes

I have made many varieties of zucchini bread but this recipe is my favorite.


  • 2 cups sugar
  • 3 eggs
  • 1 cup oil
  • 2 cups raw zucchini, grated
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/2 cup chopped nuts
  • 3 teaspoons vanilla
  • 1/2 cup raisins


Mix the zucchini with all the ingredients. Place in 2 greased loaf pans. Bake in preheated 350-degree oven for 1 to 1/4 hours or until done. The last time I made this bread I omitted the raisins and nuts and it was moist and delicious.

Zucchini Casserole

This casserole is so easy to make and tastes great too. And you’ll be surprised there is zucchini in it.


  • 1 small zucchini, peeled and sliced
  • 1 box stove top dressing prepared per package instructions
  • 1 can cream of mushroom soup
  • 1 small onion, sliced thin


Mix zucchini, onion, and soup together. Place half of the prepared stuffing into an 8×8 greased baking dish. Add zucchini mixture and then top with the remaining stuffing. Bake in a preheated 350-degree oven for 30 minutes.

Zucchini Cookies

My daughter gave me this recipe courtesy of a woman she use to take care of.


  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 egg, beaten
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped nuts
  • 1 cup zucchini, grated


Cream sugar, butter, and egg until well blended and fluffy. Sift the flour and dry ingredients together and add to sugar mixture along with the grated zucchini., blending well. Stir in the raisins and nuts. Drop a teaspoon full onto a greased cookie sheet and bake in a preheated 375-degree oven for 12-15 minutes. Do not overbake. This will make 3 dozen cookies.

Chocolate Zucchini Cake

This cake is so moist and goes great with a nice cold glass of milk.


  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3 teaspoons vanilla
  • 1 3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 cups zucchini, grated
  • 1 cup walnuts
  • 1/2 cup semisweet chocolate chips


In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder, and cinnamon. Gradually add to the creamed mixture. Fold in the zucchini and walnuts. Spread into greased 13x9x2  baking pan. Sprinkle with the chocolate chips and bake in a preheated 350-degree oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Zucchini, Zucchini, Zucchini

There are many recipes, sweet and savory, featuring zucchini. And this is just a small sample of the possibilities. No need to limit yourself to just frying it. Give these recipes a try. You might find a favorite.

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Most recipes use grated zucchini, with the exception of zucchini boats :). Using a  food processor makes this step so much easier.

Please leave me a comment below and let me know of any zucchini recipes that you have. I am always on the search for new recipes.

Have a Wonderful and Tasty day

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