Are you looking for a creative way to use up your zucchinis? Look no further! While many people think of zucchini as a savory ingredient, it can also be used in a variety of delicious sweet desserts. From cakes and breads to cookies and pies, there are countless ways to enjoy the taste and texture of zucchini in a sweet treat.
In this article, we’ll explore 18 different sweet zucchini dessert recipes that are sure to satisfy your sweet tooth. Whether you’re a fan of classic chocolate cake or something more unique like zucchini pineapple upside-down cake, there’s something on this list for everyone. So grab your apron and let’s get started!
Zucchini Chocolate Cake
Moist and decadent, this zucchini chocolate cake is a unique twist on traditional chocolate cakes.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine milk, eggs, melted butter, and vanilla extract. Stir until smooth.
4. Add grated zucchini to the wet ingredients and stir to combine.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
7. Fold melted chocolate into the cake batter until well combined.
8. Divide batter evenly between prepared pans. Smooth tops.
9. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Zucchini Bread with Cream Cheese Frosting
This classic zucchini bread recipe gets a delightful boost from a tangy cream cheese frosting, perfect for snacking or serving as a side dish at your next gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cream cheese frosting (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, and grated zucchini; mix until just combined.
4. Divide batter evenly between prepared pans.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
1. Beat 8 ounces cream cheese with 1/2 cup unsalted butter, softened, until smooth.
2. Gradually add 1 cup powdered sugar; beat until combined.
Zucchini Brownies with Chocolate Ganache
These moist and fudgy brownies are the perfect way to use up a bounty of zucchinis. The addition of chocolate ganache takes them to a whole new level!
Ingredients:
– 2 medium zucchinis, grated
– 1 cup unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 cup heavy cream
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a large bowl, combine zucchini, butter, sugar, eggs, flour, baking powder, and salt. Mix until smooth.
3. Melt chocolate chips in the microwave or in a double boiler. Stir in heavy cream until combined.
4. Pour batter into prepared pan and smooth top. Drizzle with melted chocolate mixture.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow to cool completely before dusting with confectioners’ sugar.
Cooking Time: 25-30 minutes
Zucchini Carrot Cake Cupcakes
Moist and flavorful, these Zucchini Carrot Cake Cupcakes are the perfect treat for any time of day. The addition of zucchini adds a surprising twist to the traditional carrot cake recipe.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 cup grated carrots
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, zucchini, carrots, and vanilla extract. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Zucchini Lemon Bars
A refreshing twist on traditional lemon bars, these zucchini-infused treats combine the sweetness of lemon with the earthy flavor of zucchini.
Ingredients:
– 2 cups grated zucchini
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. Add melted butter, eggs, lemon juice, and vanilla extract. Mix until combined.
4. Stir in grated zucchini.
5. Pour batter into prepared baking dish. Bake for 35-40 minutes or until golden brown.
6. Allow bars to cool completely before dusting with confectioners’ sugar.
Cook Time: 35-40 minutes
Zucchini Spice Cake with Maple Glaze
This recipe combines the natural sweetness of zucchini with warm spices and a tangy maple glaze, creating a unique and delicious dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– Maple glaze: 1/2 cup pure maple syrup and 2 tablespoons powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and cardamom.
3. In a large bowl, combine butter, eggs, and zucchini. Add the dry ingredients and mix until just combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely before glazing with maple syrup and powdered sugar mixture.
Cooking Time: 30-35 minutes
Zucchini Pineapple Upside-Down Cake
This moist and flavorful cake is perfect for warm weather gatherings. The sweetness of the pineapple and the crunch of the zucchini create a unique and refreshing dessert.
Ingredients:
– 1 cup grated zucchini
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup pineapple juice
– 1 cup crushed pineapple
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a large bowl, combine zucchini, brown sugar, granulated sugar, and softened butter. Mix until well combined.
3. Beat in eggs and vanilla extract.
4. Add flour, baking powder, and salt. Mix until just combined.
5. Pour batter into prepared dish and arrange crushed pineapple on top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Zucchini Cheesecake with Graham Cracker Crust
This refreshing dessert combines the natural sweetness of zucchini with a creamy cheesecake and a crunchy graham cracker crust. Perfect for warm weather gatherings or potlucks, this unique treat is sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 cups grated zucchini
– 16 oz cream cheese, softened
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Prepare cheesecake: Beat eggs, zucchini, cream cheese, sugar, and vanilla extract until smooth.
4. Pour cheesecake mixture over crust.
5. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Zucchini Apple Crisp
This refreshing dessert combines the natural sweetness of apples with the subtle flavor of zucchini, creating a unique and delicious treat for any season.
Ingredients:
– 2 medium-sized apples, peeled and sliced
– 1 medium-sized zucchini, grated
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced apples and grated zucchini.
3. Add granulated sugar, flour, cinnamon, nutmeg, and salt. Mix until well combined.
4. Transfer the mixture to a 9×9-inch baking dish.
5. In a separate bowl, mix together rolled oats, brown sugar, and melted butter until crumbly.
6. Top the apple-zucchini mixture with the oat mixture.
7. Bake for 35-40 minutes or until the topping is golden brown and the fruit is tender.
Cooking Time: 35-40 minutes
Zucchini Coconut Macaroons
These bite-sized treats combine the sweetness of coconut with the subtle flavor of zucchini, creating a unique and delicious dessert perfect for warm weather.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 large egg white
– 1 medium zucchini, grated (about 1 cup)
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, granulated sugar, confectioners’ sugar, vanilla extract, and salt.
3. In a separate bowl, beat the egg white until frothy. Add the grated zucchini and mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 1 inch of space between each macaroon.
6. Bake for 18-20 minutes or until lightly golden brown.
Cooking Time: 18-20 minutes
Zucchini Blueberry Muffins
Zucchini Blueberry Muffins Recipe
These moist and flavorful muffins combine the sweetness of blueberries with the subtle flavor of zucchini, perfect for a breakfast or snack.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup grated zucchini (about 1 medium)
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting (optional)
Instructions:
- Preheat oven to 375°F. Line a 12-cup muffin tin.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together melted butter, egg, grated zucchini, blueberries, and vanilla extract.
- Add the dry ingredients to the wet ingredients; stir until just combined.
- Divide batter evenly among muffin cups. Sprinkle tops with confectioners’ sugar (if using).
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Zucchini Pumpkin Pie
This unique dessert combines the natural sweetness of pumpkin with the subtle flavor of zucchini, creating a refreshing and healthy twist on traditional pumpkin pie.
Ingredients:
– 1 cup cooked, mashed zucchini
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together zucchini, pumpkin puree, sugar, flour, salt, cinnamon, nutmeg, and ginger until smooth.
3. Stir in heavy cream and eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour filling into pie crust and smooth top.
6. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Zucchini Cinnamon Rolls
Zucchini Cinnamon Rolls: A Sweet Twist on a Classic Recipe
These tender, cinnamon-spiced rolls are packed with shredded zucchini and topped with a sweet glaze. Perfect for breakfast or brunch, they’re a delicious way to get your daily dose of veggies.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup granulated sugar
– 1/2 cup warm milk (105°F – 115°F)
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 medium zucchini, shredded
– 1 tablespoon cinnamon sugar (a mixture of granulated sugar and cinnamon)
– Confectioners’ glaze, for topping (optional)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, yeast, sugar, and warm milk. Mix until smooth.
3. Add eggs, melted butter, and shredded zucchini. Mix until combined.
4. Knead the dough for 5-7 minutes until elastic.
5. Roll out the dough to about 1/4 inch thickness. Sprinkle with cinnamon sugar.
6. Roll up tightly and cut into 12 equal pieces.
7. Place rolls on prepared baking sheet, leaving space between each roll.
8. Bake for 18-20 minutes or until golden brown.
9. Drizzle with confectioners’ glaze (if using) while still warm.
Cooking Time: 18-20 minutes
Zucchini Banana Bread
This recipe combines the natural sweetness of ripe bananas with the subtle flavor of grated zucchini, creating a moist and delicious bread perfect for breakfast or a snack. The addition of nuts and spices adds texture and depth to this tasty treat.
Ingredients:
– 2 large ripe bananas, mashed
– 1 medium zucchini, grated
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/2 cup chopped walnuts (optional)
– 1 tsp ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed bananas, grated zucchini, flour, baking powder, and salt.
3. Add melted butter, sugar, and chopped walnuts (if using). Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Zucchini Peach Cobbler
A refreshing twist on traditional cobbler recipes, this sweet and savory treat combines the natural sweetness of peaches with the subtle flavor of zucchini. Perfect for warm weather gatherings or a cozy evening dessert.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 ripe peaches, diced
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 tablespoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini slices and diced peaches in melted butter until tender. Add sugar, flour, baking powder, and salt; stir until combined.
3. Roll out pie crust and place over the fruit mixture. Crimp edges to seal.
4. Brush egg wash over crust and sprinkle with vanilla extract.
5. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
Zucchini Chocolate Chip Cookies
Add some surprise to your cookie game with this unique recipe that combines the goodness of zucchini with the richness of chocolate chips. These soft-baked treats are perfect for a snack or dessert.
Ingredients:
– 1 cup grated zucchini
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Add zucchini and mix until well combined.
5. Gradually add the flour mixture and mix until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls onto prepared baking sheet, leaving 2 inches of space between each cookie.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Zucchini Strawberry Shortcake
This unique dessert combines the freshness of strawberries with the subtle sweetness of zucchini, all wrapped up in a crumbly shortcake. Perfect for warm weather gatherings or as a sweet treat anytime.
Ingredients:
– 2 cups sliced fresh strawberries
– 1 medium zucchini, grated
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, combine grated zucchini, granulated sugar, and heavy cream. Stir until well combined.
3. Add melted butter and dry ingredients to the wet mixture; stir until just combined.
4. Pour batter into an ungreased 9-inch (23cm) round cake pan or springform pan.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow shortcake to cool completely before serving with sliced strawberries and whipped cream if desired.
Cooking Time: 25-30 minutes
Zucchini Almond Tart
A refreshing summer dessert that combines the sweetness of zucchini with the crunch of almonds.
Ingredients:
– 1 large zucchini, grated
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup sliced almonds
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, sugar, flour, and salt.
3. Add melted butter and mix until well combined.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spread the zucchini mixture onto the center of the pastry, leaving a 1-inch border around the edges.
6. Sprinkle sliced almonds over the filling.
7. Fold the pastry edges up over the filling to form a crust.
8. Brush the egg wash over the crust and sprinkle with confectioners’ sugar (if using).
9. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in some sweet and delicious desserts that just happen to feature zucchini as an ingredient! From classic treats like chocolate cake and cheesecake, to creative twists on carrot cake and pumpkin pie, these 18 recipes are sure to satisfy your sweet tooth. With flavors ranging from rich and decadent to bright and citrusy, there’s something for everyone in this collection of zucchini dessert recipes. So go ahead, get baking, and discover the versatility of zucchini in the sweetest way possible!
