Tag: zucchini

Zucchini Muffins

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Zucchini in Muffins (2)

We’ve had carrots in our cookies and sweet potatoes in our pie, so next up in our garden tour of dessert was zucchini baked into muffins! If you prefer, use 1 flaxseed “egg” in place of the Ener-G eggs below.

Ingredients:

  • 2 cups cake flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1/2 cup olive oil
  • 1/4 cup plain almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 Ener-G eggs
  1. In a bowl, stir together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  2. Stir in the zucchini, then add the olive oil, almond milk, vinegar, vanilla, and Ener-G eggs. The batter will be thick.
  3. Divide evenly among 12 muffin cups coated with cooking spray. Bake at 350 degrees F for 35 minutes. Cool completely on a wire rack.

Zucchini in Muffins (1)

Zucchini Pizza Snacks

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Zucchini Pizza (2)

Pizza for snacktime? Kids will be thrilled when you announce that’s what’s on the menu, and hardly disappointed at all when they learn there is no crust involved.

Cut 1 large zucchini into long diagonal slices (about 1/2-inch thick) and arrange in a single layer on a baking sheet.

Spoon a little tomato sauce over each slice, and add your favorite vegan cheese on top. Cheese shreds would work great, but we also like the Chao slices from Field Roast.

Zucchini Pizza (3)

Broil for 2 to 4 minutes, until the cheese is melty and the zucchini is tender.

 

Summer Garden Zoodles

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Summer Zoodles

Zoodles (zucchini noodles) can make ho-hum summer squash seem so much more fun. The addition of beans and almonds makes this version hearty enough to be a full meal – no cooking required! If you have a spiralizer, make your own zoodles from 1 large zucchini.

Ingredients:

For the pesto:

  • 1/2 cup fresh basil leaves
  • 1/4 cup cashews
  • 1/4 cup olive oil

For the zoodles:

  • 1 (12-ounce) package zoodles
  • 1 (15-ounce) drained and rinsed can cannellini beans
  • 1 cup halved yellow cherry tomatoes
  • 1/4 cup chopped roasted almonds
  • 2 ounces crumbled creamy vegan cheese
  1. To prepare the pesto, combine the basil, cashews, and olive oil in a food processor; process until smooth.
  2. Combine the pesto in a large bowl with the remaining ingredients except the cheese, tossing to coat.
  3. Divide evenly among 4 plates. If desired, top each serving with cheese crumbles (we like the creamy cheeses from Treeline for this one).