Zucchini Bake-off 2014 Recipes

A big thank you to the chefs who submitted their recipes.  All the entries (even those not below) were fantastic!


Fat Moon Farm Zucchini Bake-off 2014

Zucchini Bites

Prepared by: Kathleen Spaeth

Recipe adapted from: The Naptime Chef, http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/

Yield: 12 mini-muffin sized bites

1 cup zucchini, grated

2 eggs

¼ cup yellow onion, diced

¼ cup cheese (cheddar or parmesan work the best)

¼ cup bread crumbs (I used Italian style)

2 Tablespoons fresh parsley, finely chopped

salt and pepper, dash or to taste

  1. Preheat oven to 400 degrees. Spray mini-muffin tin with non-stick spray and set aside.

  2. Grate zucchini, then place in a dish towel to squeeze out the excess water. If you skip this part, the middle of the zucchini bites will be really soggy.

  3. In a bowl combine the egg, onion, cheese, bread crumbs, zucchini, parsley, salt and pepper.

  4. Using a spoon or cookie scoop, fill the muffin cups to the tap. Bake for 15-18 minutes or until the top is browned and set


Zucchini Oat Chocolate Chip Cookies

Prepared by: Greta


Yield: 48 cookies


  • 1 1/2 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 cup (1 stick) butter, softened

  • 3/4 cup granulated sugar

  • 1 large egg

  • 3/4 teaspoon vanilla extract

  • 1 1/2 cups shredded (or grated) zucchini (I like to finely shred the zucchini)

  • 1 cup quick oats

  • 1 cup chopped nuts

  • 1 2/3 cups (10-oz. pkg.) Chocolate chips (I used Ghiradelli 60% cocoa chocolate chips)


  1. Preheat oven to 350° F. Lightly grease or place parchment paper on baking sheets.

  2. Combine flour, cinnamon and baking soda in small bowl, set aside.

  3. Grate zucchini, then place in a dish towel or use your hands to squeeze out the excess water.

  4. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

  5. Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

Zucchini Pancakes

Prepared by Karen W.

Recipe from: Eating Well July/August 2013 http://www.eatingwell.com/recipes/zucchini_bread_breakfast_pancakes


  • 2 cups shredded zucchini

  • 1 1/4 cups white whole-wheat flour or all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon pumpkin pie spice blend or cinnamon (If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves)

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1 cup plus 2 tablespoons low-fat milk

  • 2 tablespoons melted butter

  • 2 tablespoons light brown sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup toasted pecans, chopped (if desired)


  1. Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.

  2. Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.

  3. Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each (I usually make smaller pancakes using ~ 2 tablespoon scoops) and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.

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