I shredded the giant zucchini, and froze it in two three cup portions. That is just the right about for our favorite zucchini bread recipe. You could freeze it in whatever portions you like for your recipes. I used the last half cup of shredded zucchini for the cookies at the end of this post. For dinner, we had zucchini fries to use up the other two zucchini.
Still haven't found a zucchini recipe that tickles your fancy? Here are some sweet or savory recipes.
Zucchini Banana Craisin Muffins (or bread)
Sloppy Joe Meatloaf
Fresh Veggie Skillet
Squash Zucchini Pizza Bites from $5 dinners
Chocolate Cake from The Suburban Settler
These were so good, moist, and soft. I'm a fan of soft cookies, though I know some like crispy ones. To each his own. These were easy to make and pretty good for you since they have zucchini and banana in them. Adapted from Deceptively Delicious. She says not to use an electric mixer to avoid tough cookies.
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup brown sugar
6 Tbl soft tub margarine
1/2 cup pureed banana
1/2 cup shredded zucchini (puree if you have picky eaters!)
1 large egg white (I used powdered egg white)
1/2 cup butterscotch chips (or whatever you like raisins, chocolate, caramel, peanut butter...)
- Preheat oven to 350*. Line a baking sheet with parchment paper or coat with cooking spray.
- Combine flour, oats, baking soda, salt, and cinnamon.
- In a large bowl, beat sugar and margarine with wooden spoon. Do not overmix. Add the banana, zucchini, and egg white. Stir til just blended. Add the flour mixture and chips to just combined.
- Drop onto cookie sheet about an inch apart. Bake until golden brown, or about 12 minutes. Cool for a couple minutes, then transfer to cooling rack covered in wax paper.