Tag Archives: zucchini

zucchini muffins

so these are an extension of an earlier post where i made a small zucchini cake. i had bought a zucchini to use as a topping for pizza, and had lots of leftovers as always. and like i said before, i really like baking new things when i’m forced to use up various ingredients. these sort of turned into breakfast muffins too because i happened to have a lot of other breakfast-y ingredients to be used up, like cranberries, raisins, and coconuts. any ingredients similar to these that you have can easily be added, so feel free to raid your pantry.

makes 10 muffins


  • 1 c. wheat flour
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. baking powder
  • sprinkle of salt
  • 1 egg
  • 1/4 c. olive oil
  • 1/2 c. sugar
  • 1 c. grated zucchini
  • 1 tsp. lemon juice
  • 2 tbsp. raisins
  • 1/4 c. dried cranberries
  • 1/4 c. shredded coconut


preheat oven to 350° F. place cupcake liners in muffin pan. in a large bowl, beat the egg with a whisk. mix in oil and sugar, then zucchini. stir in the lemon juice. in another bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. stir this into the egg mixture. gently stir in the raisins, cranberries, and coconut. pour into muffin cups. bake for about 15-17 minutes, until the tops are light golden brown and the tops spring back when touched.



Filed under breakfast, dessert, muffin, recipes, vegetable

zucchini patties

 i still had half a zucchini left after making the really tasty zucchinibirthdaycake. so i made these little patties which are an adaption from another smitten kitchen recipe. sometimes when i say recipes are adapted, it means that either i did not have all of the required ingredients so i improvised, or i somehow messed up the recipe and it doesn’t look like it does in the official recipe but i still like my results.


1 zucchini grated

1 egg beaten

1/2 c. flour

1/2 tsp. baking powder

salt and pepper

spices like garlic powder, thyme, herbes de provence (optional)

oil for frying (i used olive oil)


stir together the zucchini, egg, salt and pepper (however much you like), and any spices you prefer. i added some garlic powder and herbes de provence (a mixture of  things like thyme, oregano, rosemary, basil…). you can pretty much add whatever spices your like. also, if you’d like you can add some chopped onions or scallions. in a separate bowl, whisk together the flour and baking powder, then stir this into the zucchini and egg mixture.

in a large skillet, heat up a couple tablespoons of the oil until it’s hot, then drop spoonfuls of the zucchini mixture onto it. after about 3 minutes or so one side, flip them over. cook on that side for another 3 or 4 minutes. both sides should be golden brown. transfer them to a paper towel covered plate and let them drain off some of the oil. to keep them warm, you can pop them in a warmed oven until ready to serve.

Leave a comment

Filed under recipes, savory, summer, unbaked, vegetable