Type what you have

Ingredients

• ✓ zucchini
• lemon juice
• sugar
• cinnamon
• nutmeg
• all-purpose flour
• butter

Instructions

1. 1 Cook and stir zucchini and lemon juice in a large saucepan over medium heat until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon, and nutmeg; cook for 1 more minute. Remove from the heat and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch baking dish.
3. 3 Combine flour and 2 cups sugar in a large bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the cooked zucchini mixture.
4. 4 Press 1/2 of the remaining crumb mixture into the bottom of the prepared pan. Spread zucchini mixture over top, then sprinkle with remaining crumb mixture. Sprinkle with remaining 1 teaspoon cinnamon.
5. 5 Bake in the preheated oven until the top is golden, 35 to 40 minutes. Serve warm or cold.

By Don

Ingredients

• ✓ zucchini
• white sugar
• lemon juice
• cinnamon
• nutmeg
• brown sugar
• rolled oat
• all-purpose flour
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine zucchini, sugar, lemon juice, cinnamon, and nutmeg in a large bowl; transfer to the prepared baking dish.
3. 3 Combine brown sugar, oats, and flour in a separate bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle crumb mixture over zucchini mixture.
4. 4 Bake in the preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

By tea_leaves

Ingredients

• ✓ zucchini
• milk
• coconut
• sugar
• egg
• vanilla extract
• salt
• pie crust
• nutmeg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Boil 1 inch water in a small saucepan over medium heat. Add zucchini; cover and cook until softened, about 5 minutes.
3. 3 Place zucchini, milk, ¾ cup coconut, sugar, eggs, vanilla extract, and salt in a blender or the bowl of a food processor; blend until smooth. Pour into pie crust; sprinkle with remaining ¼ cup coconut and nutmeg.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until a knife inserted in center comes out clean, about 50 minutes more.

By PARADI

Ingredients

• ✓ zucchini
• sugar
• oil
• egg
• salt
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together sugar, oil, eggs, and salt in a large bowl with an electric mixer until creamy. Add zucchini and mix on low speed until blended. Add flour, baking soda, and cinnamon; beat until batter is smooth. Pour batter into an ungreased 8x12-inch baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out dry, about 20 minutes.

By Elizabeth Lhamon

Ingredients

• ✓ zucchini
• pastry
• lemon juice
• salt
• brown sugar
• cinnamon
• cream of tartar
• nutmeg
• all-purpose flour

Instructions

1. 1 Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. 2 In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. 3 Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

By Elizabeth Wood

Ingredients

• ✓ zucchini
• cooking spray
• water
• flax meal
• self-rising flour
• cocoa powder
• butter
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray.
2. 2 Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl.
3. 3 Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans.
4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.

By Jane Ferrell Tippett

Ingredients

• ✓ zucchini
• self-rising flour
• cinnamon
• nutmeg
• sugar
• vegetable oil
• egg
• lemon peel
• raspberry
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared loaf pan.
3. 3 Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By reedfamilyof5

Ingredients

• ✓ zucchini
• all-purpose flour
• white sugar
• cinnamon
• butter
• white sugar
• lemon juice
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan.
2. 2 Whisk flour, 1 ¾ cups sugar, and ½ teaspoon cinnamon together in a large bowl; cut in butter with a fork to make a crumbly dough. Reserve ½ cup dough; set aside.
3. 3 Press remaining ½ dough firmly into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until golden, about 10 minutes.
5. 5 Combine ¾ cup sugar, lemon juice, ½ teaspoon cinnamon, and nutmeg in a large saucepan; add sliced zucchini and bring to a boil, stirring constantly, until zucchini begins to soften. Stir in reserved ½ cup dough; cook and stir until mixture thickens, 3 to 5 minutes.
6. 6 Spread zucchini mixture over crust; press remaining ½ dough lightly on top.
7. 7 Bake in the preheated oven until top is lightly browned, 35 to 45 minutes. Cool before slicing into 24 bars, about 20 minutes.

By nrgizrbune41

Ingredients

• ✓ zucchini
• pie crust
• sugar
• butter
• egg
• all-purpose flour
• vanilla extract
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place crust in a 9-inch pie plate; place pie plate on a baking sheet.
3. 3 Place zucchini in the bowl of a food processor; pulse until puréed. Transfer to a large bowl; whisk in white sugar, ½ cup melted butter, eggs, 2 tablespoons flour, and vanilla extract. Pour filling into pie crust.
4. 4 Combine ½ cup flour, brown sugar, and 3 tablespoons butter in a bowl until it resembles coarse crumbs; sprinkle evenly over pie filling.
5. 5 Bake in the preheated oven until filling is set and topping is lightly browned, about 45 minutes. Cool before serving, at least 30 minutes.

By Cat_Lady

Ingredients

• ✓ zucchini
• honey
• butter
• egg
• all-purpose flour
• baking powder
• walnut
• date
• salt
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well.
3. 3 Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended.
4. 4 Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and dust with confectioners' sugar while still warm.

By Gisselle

Ingredients

• ✓ zucchini
• oat
• whole wheat flour
• brown sugar
• cinnamon
• baking powder
• baking soda
• peanut butter
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda in a large bowl; stir in peanut butter, margarine, and egg. Add zucchini; mix thoroughly.
3. 3 Drop spoonfuls of dough onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool on cookie sheets before transferring to wire racks, 3 minutes.

By Sanderling

Ingredients

• ✓ zucchini
• vegetable oil
• all-purpose flour
• almond milk
• brown sugar
• baking powder
• cinnamon
• vanilla extract
• salt
• walnut

Instructions

1. 1 Stir oil, flour, almond milk, brown sugar, baking powder, cinnamon, vanilla, and salt together in an 8- to 12-ounce microwave-safe mug until well combined.
2. 2 Pat zucchini dry with 2 paper towels. Add zucchini and walnuts to mug; stir until just combined.
3. 3 Microwave, uncovered, on high power for 1½ to 2 minutes. Serve in the mug.

By Tammy Lynn

Ingredients

• ✓ zucchini
• all-purpose flour
• baking soda
• cinnamon
• clove
• salt
• sugar
• margarine
• egg
• raisin

Instructions

1. 1 Whisk flour, baking soda, cinnamon, cloves, and salt together in a medium bowl.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until smooth and creamy, 2 to 3 minutes. Beat in egg, then stir in shredded zucchini. Gradually stir in flour mixture until incorporated. Mix in raisins. Cover dough and refrigerate for at least 1 hour or overnight.
3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
4. 4 Drop teaspoonfuls of chilled dough 2 inches apart onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until set, 8 to 10 minutes, switching racks halfway through.
6. 6 Remove from the oven. Allow cookies to cool slightly on the cookie sheets before transferring to wire racks to cool completely.

By Marian

Ingredients

• ✓ zucchini
• cooking spray
• coconut sugar
• oat flour
• cocoa
• cacao powder
• baking powder
• vegan dark chocolate chip
• grapeseed oil
• flaxseed meal
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Ingredients

• ✓ zucchini
• butter flavored shortening
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until smooth; beat in egg and vanilla extract until well combined. Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl; gradually stir into shortening mixture. Fold in zucchini until incorporated. Drop rounded spoonfuls of batter onto the prepared baking sheets.
3. 3 Bake in the preheated oven for 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Mary Ann

Ingredients

• ✓ zucchini
• cooking spray
• sugar
• brown sugar
• olive oil
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
2. 2 Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
3. 3 Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.

By Moh

Ingredients

• ✓ zucchini
• cooking spray
• sugar
• almondmilk
• vegetable oil
• egg
• flour
• baking powder
• baking soda
• salt
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
2. 2 Whisk sugar, almond milk, oil, and eggs together in a large bowl until well combined. Whisk flour, baking powder, baking soda, and salt together in a separate bowl until well combined; lightly stir into almond milk mixture. Fold in zucchini and blueberries until incorporated. Transfer to the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool completely in the pan.

By Almond Breeze

Ingredients

• ✓ zucchini
• brown sugar
• egg
• vegetable oil
• unsweetened chocolate
• all-purpose flour
• baking powder
• baking soda
• salt
• walnut
• chocolate frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat brown sugar and eggs together in a bowl with an electric mixer until thick and pale, about 10 minutes; beat in oil and melted chocolate until incorporated.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into brown sugar mixture until just blended. Stir in zucchini and ½ cup walnuts until evenly distributed. Divide batter among the prepared muffin cups, using an ice cream scoop, filling each ⅔ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 minutes more.
5. 5 Spread frosting over cooled cupcakes; garnish with remaining ¾ cup walnuts.

By jen

Ingredients

• ✓ zucchini
• pie crust
• olive oil
• onion
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• egg
• carrot
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ zucchini
• all-purpose flour
• cinnamon
• baking soda
• clove
• brown sugar
• butter
• egg
• vanilla extract
• oat
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Whisk flour, cinnamon, baking soda, and cloves together in a bowl until well combined. Set aside.
3. 3 Wrap zucchini in a clean towel; wring out to remove any excess moisture. Set aside.
4. 4 Beat brown sugar and butter together in a large bowl with an electric mixer until creamy; beat in egg and vanilla extract. Stir in flour mixture and oats until just incorporated. Stir in zucchini and raisins until evenly combined. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until bottom edges turn golden brown, 14 to 16 minutes.

By Deb C

Ingredients

• ✓ zucchini
• all-purpose flour
• white sugar
• butter
• evaporated milk
• egg
• white sugar
• all-purpose flour
• butter
• vanilla extract
• sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a pot of water to a boil over medium heat, and cook the zucchini until tender, about 5 minutes. Drain the zucchini in a colander set in the sink, and set aside to cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
4. 4 Combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
5. 5 Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, and add 1 1/2 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and the vanilla extract to the zucchini. Pulse the blender several times to combine the ingredients, and then blend until the filling mixture is pureed, about 1 minute.
6. 6 Pour the mixture over the crust. Combine 1 tablespoon of sugar with the cinnamon in a small bowl, and sprinkle over the filling.
7. 7 Bake in the preheated oven until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.

By vhill

Ingredients

• ✓ zucchini
• all-purpose flour
• cinnamon
• baking soda
• salt
• baking powder
• white sugar
• vegetable oil
• egg
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

By Joan

Ingredients

• ✓ zucchini
• apple
• brown sugar
• egg
• olive oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cocoa powder
• baking soda
• kosher salt
• baking powder
• semi-sweet chocolate
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish; set aside.
2. 2 Combine zucchini, apple, brown sugar, eggs, olive oil, and vanilla extract in a bowl.
3. 3 Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, salt, and baking powder together into a separate bowl; gently stir into zucchini-apple mixture until fully incorporated. Transfer batter to the prepared baking dish; sprinkle chocolate chunks and pepitas over top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool before slicing.

By Oxbow Farm

Ingredients

• ✓ zucchini
• all-purpose flour
• cocoa powder
• baking soda
• sugar
• butter
• egg
• vanilla extract
• buttermilk
• raspberry
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Whisk flour, cocoa, and baking soda together in a medium bowl; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in first egg; beat in second egg along with vanilla extract. Add flour mixture, alternating with buttermilk, until just combined. Fold in zucchini, raspberries, and chocolate chips, mixing until just combined. Spoon batter into the prepared muffin cups, filling each ¾ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By mkr

Ingredients

• ✓ zucchini
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• cinnamon
• salt
• vegetable oil
• egg
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
3. 3 Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl.
4. 4 Add oil and eggs; mix well until just combined.
5. 5 Fold in shredded zucchini and walnuts until just combined.
6. 6 Pour cake batter into the prepared pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
8. 8 Cool cake completely before frosting with your favorite frosting.

By Sandy

Ingredients

• ✓ zucchini
• all-purpose flour
• baking soda
• cinnamon
• salt
• baking powder
• white sugar
• vegetable oil
• egg
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.
2. 2 Combine flour, baking soda, cinnamon, salt, and baking powder in a medium bowl.
3. 3 Beat sugar, oil, eggs and vanilla with an electric mixer in a large bowl until smooth. Beat in flour mixture until smooth: fold in zucchini and walnuts.
4. 4 Divide batter into the prepared loaf pans. Bake in preheated oven until toothpick inserted into middle of cake comes out clean, 60 minutes.

By Janice Thonton

Ingredients

• ✓ zucchini
• sugar
• vegetable oil
• egg
• lemon juice
• lemon zest
• all-purpose flour
• baking soda
• salt
• baking powder
• walnut
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine sugar, oil, eggs, lemon juice, and lemon zest in a large bowl; mix well. Stir in zucchini until evenly combined.
3. 3 Combine flour, baking soda, salt, and baking powder in a separate bowl; gradually add to zucchini mixture, stirring until thoroughly combined. Stir in walnuts until incorporated. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 35 to 45 minutes. Cool completely.
5. 5 Sprinkle top with confectioners' sugar; cut into 24 bars.

By Rosina

Ingredients

• ✓ zucchini
• cooking spray
• oat milk
• flax seed
• brown sugar
• vegetable oil
• honey
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• baking soda
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
2. 2 Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
3. 3 Shred zucchini and gently press out moisture. Set aside.
4. 4 Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.

By fabeveryday

Ingredients

• ✓ zucchini
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• clove
• walnut
• cream cheese frosting
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Beat brown sugar, ½ cup butter, eggs, and vanilla together in a large bowl until creamy; stir in flour, baking soda, cinnamon, and ½ teaspoon cloves until well combined. Beat in zucchini and walnuts until incorporated; transfer batter to the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool completely before frosting, about 1 hour.
4. 4 Combine cream cheese frosting and ¼ teaspoon ground cloves in a small bowl.
5. 5 Spread frosting over cooled zucchini bars; cut into 16 squares.

By Cindy Brempong

Ingredients

• ✓ zucchini
• white sugar
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• baking powder
• confectioners' sugar
• margarine
• cream cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix sugar, oil, eggs, and vanilla in a large bowl until well blended.
3. 3 Combine flour, baking soda, salt, and baking powder in a separate bowl; stir into sugar mixture until well combined. Mix in zucchini.
4. 4 Spread batter evenly into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
6. 6 To make the frosting: Blend confectioners' sugar, butter, and cream cheese in a medium bowl with an electric mixer until smooth.
7. 7 Spread over warm cake. Allow cake to cool completely before cutting into bars.

By AMISPKRIS