Type what you have

Ingredients

• ✓ zucchini
• sugar
• lemon zest
• lemon juice
• mint leaf

Instructions

1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

Ingredients

• ✓ zucchini
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• cinnamon
• walnut
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter, sugar. Beat in egg and vanilla. Stir in the zucchini. Combine the flour, baking powder, salt and cinnamon; stir into the zucchini mixture. Mix in the chocolate chips and walnuts. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven, until edges are light brown. Remove from baking sheets to cool on wire racks.

By IANKRIS

Ingredients

• ✓ zucchini
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• oat
• granola
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
3. 3 Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

By MARBALET

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
• vegetable oil
• egg
• milk
• lemon juice
• vanilla extract
• all-purpose flour
• white sugar
• chocolate chip
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.
2. 2 Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.
3. 3 Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

By Ayla Dungan

Ingredients

• ✓ zucchini
• all-purpose flour
• coconut
• baking powder
• salt
• butter
• sugar
• vanilla sugar
• egg
• carrot
• milk
• orange

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
2. 2 Combine flour, coconut, baking powder, and salt in a bowl.
3. 3 Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
4. 4 Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

By Lena

Ingredients

• ✓ zucchini
• all-purpose flour
• cocoa powder
• baking soda
• cinnamon
• clove
• salt
• white sugar
• margarine
• egg
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
2. 2 Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
3. 3 Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By bounce

Ingredients

• ✓ zucchini
• margarine
• white sugar
• cinnamon
• nutmeg
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
3. 3 Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By NessTheMess

Ingredients

• ✓ zucchini
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt
• oat
• walnut
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
3. 3 In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
4. 4 Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

By THEA

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
3. 3 Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
4. 4 Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

By Caroline

Ingredients

• ✓ zucchini
• agave nectar
• applesauce
• sugar
• egg
• sunflower oil
• vanilla extract
• all-purpose flour
• cocoa powder
• coconut flour
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

By jennifer

Ingredients

• ✓ zucchini
• all-purpose flour
• cocoa powder
• salt
• baking soda
• white sugar
• butter
• vegetable oil
• egg
• chile powder
• vanilla extract
• buttermilk
• walnut
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
2. 2 Stir flour, cocoa powder, salt, and baking soda together in a bowl.
3. 3 Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract.
4. 4 Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter.
5. 5 Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.

By Laura Hohman

Ingredients

• ✓ zucchini
• all-purpose flour
• cocoa powder
• baking soda
• salt
• sugar
• canola oil
• egg
• vanilla extract
• buttermilk
• cream cheese
• white sugar
• egg
• milk chocolate chip
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
2. 2 In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
3. 3 In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
4. 4 Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

By Linda

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
• vanilla extract
• milk
• egg
• cornstarch
• white sugar
• butter
• cream cheese
• salt
• baking powder
• cocoa powder
• all-purpose flour
• buttermilk
• egg
• sugar
• vegetable oil
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
2. 2 In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
3. 3 Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
4. 4 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By prairiegirl

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
• all-purpose flour
• white sugar
• cinnamon
• baking soda
• baking powder
• salt
• ginger
• pineapple
• brown sugar
• egg substitute
• vegetable oil
• vanilla extract
• carrot
• raisin
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a fluted tube pan (such as Bundt®).
3. 3 Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
4. 4 Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
5. 5 Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
8. 8 Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
9. 9 Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

By Molly

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
• date
• raisin
• carrot
• milk
• vanilla extract
• apple juice concentrate
• vegetable oil
• applesauce
• sugar
• egg
• clove
• baking powder
• cinnamon
• baking soda
• cocoa powder
• whole wheat flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
2. 2 Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.

By A R's Mommy

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