- 10 Zucchini Desserts
- 1. Chocolate Zucchini Cake
- 2. Lemon Zucchini Cake
- 3. Morning Glory Muffins
- 4. Zucchini Walnut Crumble Bars
- 5. Lemon Zucchini Bread
- 6. Chocolate Zucchini Muffins
- 7. Chocolate Coconut Zucchini Bread
- 8. Triple Chocolate Banana Zucchini Bread
- 9. Chocolate Chip Zucchini Bread Breakfast Cookies
- 10. Lime Coconut Zucchini Bread
- 10 Sneaky Ways to Turn Zucchini Into Delicious Desserts
- Lemon Zucchini Cake
- How To Make Lemon Zucchini Cake
- Lunch / Dinner
- 9 Delicious Zucchini Dessert Recipes
- 1. Cinnamon Sugar Zucchini Coffee Cake
- 2. Zucchini-Chip Sour Cream Ice Cream
- 3. Spiced Zucchini Cupcakes with Cream Cheese Frosting
- 4. Zucchini Roll
- 5. Zucchini Cookies With Chocolate Chips And Dried Cranberries
- 6. Low-Carb Zucchini Muffins
- 7. Zucchini Chocolate Chip Pecan Bars
- 8. Almond Butter Zucchini Bars
- 9. Mock Apple Crumb Pie (Made With Zucchini)
- Healthy Zucchini Muffins with Chocolate Chips
- How to Make the Best Healthy Zucchini Muffins
- Healthy Zucchini Muffins Mix-Ins
- Healthy Zucchini Muffins – Dietary Swaps
- Grating Zucchini for Muffins
- Storing Healthy Zucchini Muffins
- More Freezer Friendly Healthy Muffin Recipes
- Recommended Tools to Make Healthy Zucchini Muffins
- Zucchini Season, My Favorite Time of Year
- Tips for Cooking and Baking with Zucchini
- Best Zucchini Recipes
- Favorite Zucchini Recipes
- Baking with zucchini
10 Zucchini Desserts
Zucchinis are super versatile. You can grill it, puree it, or eat it raw. Best of all, you can toss shredded zucchini to all sorts of desserts to boost moisture and nutrients. These 10 zucchini desserts add a pop of goodness to classic baked goods.
1. Chocolate Zucchini Cake
So rich, moist, and full of chocolate flavor! You’d never guess that a veggie was mixed into this Chocolate Zucchini Cake.
2. Lemon Zucchini Cake
This Lemon Zucchini Cake is a bright and flavorful companion to your daily cup of tea.
3. Morning Glory Muffins
These Morning Glory Muffins are packed with zucchini, carrot, apple, pineapple, coconut, and pecans. They’re great for breakfast for on the go!
4. Zucchini Walnut Crumble Bars
Zucchini bread meets apple crumble in these Zucchini Walnut Crumble Bars from A View From Great Island. It starts with a shortbread cookie bottom, a layer of spiced zucchini, and it’s topped with a nutty crumble topping.
5. Lemon Zucchini Bread
The classic quick bread gets a pop of bright citrus flavor in this Lemon Zucchini Bread. For the finishing touch, it is topped with a sweet and tangy lemon glaze.
6. Chocolate Zucchini Muffins
Mornings are better with chocolate! These Chocolate Zucchini Muffins are made using cocoa powder and two types of chocolate chips to create the perfect chocolate balance.
7. Chocolate Coconut Zucchini Bread
Shredded zucchini, sweet coconut, and chocolate chips harmoniously come together in this Chocolate Coconut Zucchini Bread.
8. Triple Chocolate Banana Zucchini Bread
Peas and Crayons’ Triple Chocolate Banana Zucchini Bread is made with cocoa powder and chocolate chips and topped with a decadent chocolate drizzle. It’s chocolate on chocolate on chocolate!
9. Chocolate Chip Zucchini Bread Breakfast Cookies
A cookie for breakfast? Yes, you can! These Chocolate Chip Zucchini Bread Breakfast Cookies by Kristine’s Kitchen are loaded with good for you ingredients like old-fashioned oats and ground flaxseed.
10. Lime Coconut Zucchini Bread
Zucchini bread gets a tropical twist in this Lime Coconut Zucchini Bread recipe from A Latte Food. Think of it as zucchini bread on a summer beach vacation!
If you enjoyed these 10 no-bake dessert recipes, follow My Baking Addiction on Facebook, Instagram and Pinterest for more no-bake desserts and treats.
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10 Sneaky Ways to Turn Zucchini Into Delicious Desserts
You’re the Houdini of your zucchini desserts.
Zucchini is a master illusionist. This ordinary summer squash can transform itself into decadent treats that fool even the most determined zucchini haters. But don’t just take my word for it—see what reviewers have to say about these sneaky zucchini desserts, plus get tips for prepping zucchini so you get the results you’re after.
Top Tips for Making Desserts With Zucchini
- Use small to medium zucchini. Large zucchini the size of small zeppelins tend to be dry and not as sweet as you want them to be in your desserts.
- No need to seed unless you use an overlarge zucchini with big, tougher seeds.
- Shred zucchini with a grater instead of chopping it so you get ultra thin pieces that will blend into your recipe smoothly.
- Don’t squeeze the squash. The natural moisture in zucchini adds moisture to your recipe, which is a good thing for desserts. So in most cases, it’s fine to not squeeze out extra moisture.
Sneaky Zucchini Dessert Recipes to Try
1. Zucchini Bars with Spice Frosting
“Never, ever would you know there’s zucchini in these bars (fooled my hubby) unless somebody told you. This is just a delicious and super moist spice cake.” — lutzflcat
Image zoom Photo by Allrecipes
2. Chocolate Zucchini Cake III
“This is one of those cakes where you close your eyes with each bite, it’s so good. My French boyfriend couldn’t believe it was made with zucchini. Perfect!” — RAKK
Image zoom Photo by Carla
3. Chocolate-Zucchini Cupcakes
“Seriously amazing. My daughter and I love these and you can’t tell there’s zucchini in them at all!” — Arielle
Image zoom Photo by NURSJEN
4. Zucchini Brownies
“Fabulous!!! By the end of the zucchini season in our garden my husband can’t even stand the word zucchini! These are so moist and wonderful, and you never even guess there are zucchinis included!” — COWELLS4
5. Zucchini Cookies
Image zoom Photo by Crin
6. Zucchini Pie I
Image zoom Photo by heather5018
7. Zucchini Apple Pie
Image zoom Photo by Meredith
8. Zucchini Crisp
“It seriously tastes like apples. It fooled the kids AND the boyfriend. :)” — lauren
Image zoom Photo by Meredith
9. Zucchini-Lemon Sorbet
“Had a few other friends try it before I told them what was in it and the consensus came back with an astounding ‘NOM! followed by, ‘Really? Zucchini?'” — mmm
Image zoom Photo by Meredith
10. Don’t Knock it Until You Try it Zucchini Chocolate Banana Nut Milkshake
“Everyone in my family loved it and nobody could believe the secret ingredient was zucchini — you can’t taste it at all!” — Jennifer DeFosse
Image zoom Photo by Nichele
More Zucchini Deliciousness
- Get tips to make the very best zucchini bread.
- This complete guide to zucchini is packed with great info on buying, prepping, and cooking zucchini.
- We’ve picked through our bumper crop of zucchini recipes to give you the best zucchini main dishes and zucchini side dishes.
- Find even more zucchini recipes to love.
Cinnamon Sugar Zucchini Coffee Cake may or may not be the best thing to come out of my kitchen all week, but I need to start this post with some b-a-d news:
House #2, the Charmer, sold.
After 5 days on the market. To someone else. The same night I posted about it. Dramatic sad mopey face.
Even though the Charmer isn’t even an option anymore, can I just say how much I loved and appreciated all your advice? There were a few comments that seriously honestly for real might have swayed our house-buying decision one way or the other, and I mean literally just A COMMENT, from you sweet readers, across the internet world somewhere, which is just weird and amazing. You all are a very house savvy bunch, so thanks a mil for taking the time to leave your two cents about which house we should buy.
The funny thing about this is that now that the Charmer has sold, we don’t feel any special pull towards buying the Happy Easy home. I guess it just wasn’t meant to be with that old cutie and maybe it’s a good sign that we should keep looking. I’ll keep you posted, you house lovers you!
And when we DO find a house, hey! I know what to make for our We Finally Found a House celebration. It starts with Cinnamon Sugar and ends with Zucchini Coffee Cake.
So do you remember my jumbo ZUCCHINI? All caps for size representation.
Here’s how I’ve used it, by fifths.
1/5: Zucchini Parmesan
1/5: Zucchini Pancakes
1/5: sauteed veggie salad
2/5: Cinnamon Sugar Zucchini Coffee Cake
I made this Cinnamon Sugar Zucchini Coffee Cake twice – get it? 2/5? – and the first time I didn’t make it with the middle layer of cinnamon sugar. Like, it didn’t exist in my brain yet.
But then the second time I got this food vision for an extra cinnamon sugar layer through the middle because I like things that are have sticky sugary middle layers, yeah? Go look at one of the pictures and see if you can spot that little layer in there. It’s subtle, like the kind of thing where you might not notice it at first bite and then BOOM! You get a forkful that has that sweet layer running through it and your world is rocked. If you don’t like sticky cinnamon sugar middle layers in your zucchini coffee cake, you’re allowed to leave it out. Buuut that does make you a weirdo.
PS. Possibly even more than middle layers, I like LOVE cinnamon sugar top layers. For the heavenly top crust on this zucchini coffee cake, the butter and sugar and cinnamon get crumb-ed, spread over the top, and baked into some kind of wonderful cinnamon sugar crunchyyy. There you are going about your business, and all of a sudden you find yourself eating this thin crunchy cinnamon sugar layer on a cake that sort of melts in your mouth and that just so happens to have VEGGIEZ in it, and I bet you’re having a lot of fun.
This is one of those cakes that you can eat for breakfast, morning snack time, after school snack time, bedtime snack time, dessert, and come to think of it, anytime in your whole life.
I adore anytime cake.
This Cinnamon Sugar Zucchini Coffee Cake is so simple! It takes about 10 minutes to make and has two layers of cinnamon sugar. Mmm.
For the cake
- 1 1/3 cups brown sugar
- 1/3 cup oil (I used olive oil but Canola oil works too)
- 1 egg
- 1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt (I just eyeballed a little pinch)
- 2 1/2 cups all purpose flour
- 1 1/2 cups grated zucchini
- 1 tablespoon orange zest
For the topping
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons butter
- Preheat the oven to 325 degrees.
- Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.
- Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
- Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.
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Happy Labor Day to all the laborers! Now go make a cake.
One of the many things I love about summer is the abundance of zucchini fresh from the garden. It’s such a versatile vegetable that’s super easy to incorporate into desserts – it adds incredible texture! Today, I’m sharing 24 desserts all featuring zucchini that you are sure to enjoy!
I love finding ways to sneak veggies into desserts – my kids AND husband never know the difference! From breads to cakes and muffins to cupcakes your family will devour these yummy treats! Counts as a vegetable, right?!
(Clockwise from top left)
- Chocolate Zucchini Cake
- Chocolate Zucchini Donuts
- Healthy Double Chocolate Zucchini Muffins
- Double Chocolate Zucchini Bread
- Greek Yogurt Zucchini Bread
- Blueberry Zucchini Bread
- Lemon Zucchini Bread
- Cardamom Pistachio Zucchini Bread
- Mini Chocolate Zucchini Breads
- Death By Chocolate Zucchini Bread
- Triple Chocolate Zucchini Bread
- Double Chocolate Zucchini Banana Bread
- Chocolate Chip Zucchini Bread
- Chocolate Chip Zucchini Banana Bread
- Chocolate Chip Zucchini Bread
- Vegan Chocolate Chip Zucchini Bread
- Zucchini Blueberry Muffins
- Zucchini Oat Greek Yogurt Muffins
- Chocolate Chip Zucchini Mini Muffins
- Healthy Chocolate Chip Zucchini Muffins
- Zucchini-Oat Chocolate Chip Cookies
- Soft Baked Zucchini Chip Cookies
- Zucchini Lemon Poppy Seed Cookies
- Zucchini Bread Quinoa Breakfast Cookies
Lemon Zucchini Cake
This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden! Love zucchini recipes as much as I do? Make sure to try out this top rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake.
This recipe is sponsored by Almond Breeze.
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Every year I meticulously plan my garden with one goal in mind – eating ALL the veggies! I don’t know why, but fruits and veggies from your own garden always taste so much better. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate.
My tomatoes are growing like gangbusters because of the crazy heat wave we had last week. 103-109 every day for a WEEK! It was awful. I kept praying that my air conditioner wasn’t going to break because it was literally running non-stop. It’s about 15 years old and I keep seeing our neighbors replacing theirs and it’s got me worried for sure…
Anyways, I have been waiting ever so patiently for my first zucchini to be ready so that I could make this amazing cake for you and it finally happened! I’ve got several more almost ready and I’m so excited because I live for zucchini recipes during the summer. I can’t let a summer go by with enjoying these Baked Zucchini Fries or indulging in this decadent Chocolate Zucchini Cake that only tastes indulgent. And of course, my personal favorite, Carrot Apple Zucchini Bread, it’s SO good!
This lemon zucchini cake is something special, really, in so many ways. One, it’s made with olive oil. Yes, you can totally sub in canola or vegetable oil but if you have it, try it with olive oil, it’s really fantastic.
Two, it’s summer time and I’m a little lazy during this season, so I make the cake in a loaf pan. No layers, no frosting, no fuss. We could even call this bread if we need to feel better about it 😉 In fact, I’m feeling so good about it, I’m eating a slice right now with a cup of coffee for breakfast. Boom! Bonus that I can eat it with my hands, no fork required.
Three, this cake is denser and moister than most other cakes. I made it just yesterday and between the four of us, there’s maybe one or two slices left from the entire loaf. It’s just irresistible.
Four, I used Almond Breeze Vanilla Almondmilk making it dairy free. HALLELUJAH! The vanilla almondmilk adds a lovely vanilla flavor that complements the cake but you can use the original flavor if you have that one on hand.
I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. I also think that lemon and zucchini are incredible together. The glaze is super simple, a combination of powdered sugar and lemon juice. Just mix to your desired consistency and then drizzle all over the top.
The cake is not exceptionally sweet so the glaze is a really nice addition. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor.
This recipe is really so easy and perfect for summer. Reece has already asked when we’re making Lemon Zucchini Cake again… I asked him to go look in the garden for a ripe zucchini 😉
How To Make Lemon Zucchini Cake
Pin 5 from 4 votes This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden! Course Dessert Cuisine American Keyword cake Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 10 servings Calories 331kcal Author Trish – Mom On Timeout
- 1 1/4 cup granulated sugar
- 6 tbsp extra virgin olive oil
- 2 eggs room temperature
- 1/3 cup vanilla almondmilk
- 2 tbsp lemon juice
- 1 tsp vanilla or almond extract
- 2 cups cake flour can substitute AP flour following directions here
- 1 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cup shredded zucchini drained and squeezed dry
- 2 tbsp lemon zest
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
- Preheat oven to 350F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
- In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
- Drizzle the glaze over the cake.
- Slice and serve.
Don’t have cake flour on hand? No problem! Find out how to substitute all purpose flour for cake flour here.
Calories: 331kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 144mg | Potassium: 192mg | Fiber: 1g | Sugar: 37g | Vitamin A: 120IU | Vitamin C: 9.7mg | Calcium: 53mg | Iron: 0.6mg
Love lemon as much as I do? Try out these great recipes!
Skinny Lemon Muffins
Lemon Drop Bars
Skinny Lemon Raspberry Cheesecake Trifle
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!
Well guys, we celebrated another amazing Zucchini Week! Thank you all for the inspiration for these new zucchini recipes, and for tuning in all week while I made a mess of my kitchen with my favorite summer veggie. It was SO much fun. But, because I can never have too much zucchini (and apparently neither can you) I rounded up ALL of my zucchini recipes into one place.
That’s right, here are the 26 healthy zucchini recipes on Ambitious Kitchen. Scroll on through, pick your favs, and let me know what you decide to make!
My NEW Fluffy Whole Wheat Zucchini Bread Pancakes
Naturally-sweetened Healthy Blueberry Zucchini Cornbread Muffins
Fluffy Grain Free Chocolate Chip Peanut Butter Zucchini Bread (made 2 ways!)
The best ever Paleo Banana Zucchini Muffins
The perfect Healthy Double Chocolate Zucchini Muffins
Incredible Baked Blueberry Zucchini Donuts with White Chocolate Donuts
Classic & delicious Skinny Zucchini Banana Chocolate Chip Muffins
Savory Sweet Corn Honey Jalapeño Zucchini Cornbread Waffles with turkey bacon & eggs
Super moist Good Morning Healthy Blueberry Zucchini Muffins
Delicious Healthy Pumpkin Zucchini Chocolate Chip Bread
Fresh Chia, Lemon & Strawberry Zucchini Muffins
Lunch / Dinner
Cheesy and delicious Low Carb Chicken Zucchini Enchilada Bake
Epic Low Carb Pepper Jack Stuffed Turkey Zucchini Meat Loaf
My favorite Baked Parmesan Zucchini Chips
Amazing Healthy Baked Chicken Parmesan with Zucchini Noodles
My famous Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
Light, healthy Avocado Basil Pesto Zucchini Noodles
The best Homemade Arrabbiata Sauce with Zucchini
My favorite Vegetarian Calabacitas Quesadillas
Decadent Healthy Chocolate Zucchini Cake with Avocado Chocolate Frosting
Vegan Healthy Chocolate Chip Banana Zucchini Oatmeal Cookies
Addicting Flourless Chocolate Chip Zucchini Oat Brownies
Chocolate-drizzled Paleo Banana Bread Bars
Gorgeous Orange Carrot Zucchini Cake with Coconut Cream Cheese Frosting
Fudgy Grain Free Raspberry Almond Butter Chocolate Chip Zucchini Brownies
Allergy-friendly Healthy Double Chocolate Zucchini Bread
Head to your local farmer’s market this weekend, grab all of the zucchini you can find, and cook up some of this goodness. If you make any of these recipes leave a comment and let me know how you liked it (plus be sure to tag #ambitiouskitchen on Instagram!)
9 Delicious Zucchini Dessert Recipes
Have you ever wondered if zucchini was a fruit or a vegetable? The answer is kind of both. Botanically, zucchini is considered a fruit, but from a culinary standpoint, it’s most often prepared in the same manner as a vegetable.
That’s why so many people find it shocking to know that zucchinis can actually be used in dessert recipes. But it’s true: This summer fruit can actually play a starring role in many sweet after-dinner treats.
Here are nine dessert recipes that feature the heart-healthy, potassium-rich zucchini:
1. Cinnamon Sugar Zucchini Coffee Cake
This coffee cake recipe from Pinch of Yum is made with zucchinis, buttermilk, brown sugar and vanilla. It’s perfect for dessert or with a cup of coffee on a lazy Sunday morning. Best of all, you won’t have to feel guilty indulging in this sweet treat as it’s only 250 calories a serving.
Pinch of Yum
2. Zucchini-Chip Sour Cream Ice Cream
This recipe from Floating Kitchen sounds like something out of a five-star restaurant, but rest assured it is straightforward and simple. Made with sour cream, heavy cream, zucchini and an optional tablespoon of vodka, this is grown-up ice cream for people who are serious about flavor.
3. Spiced Zucchini Cupcakes with Cream Cheese Frosting
Cupcakes that are healthy? No, you aren’t dreaming. These cupcakes from Cooking Classy are made with zucchini and spiced with cinnamon, ginger, cloves and nutmeg. Then, these beauties are topped with a cream cheese frosting lightly flavored with vanilla. Yum!
4. Zucchini Roll
With autumn approaching, it’s almost time for all things pumpkin, including the always delicious pumpkin roll. But with this recipe from Sugar Spun Run, you can elevate this classic fall recipe with the flavor of zucchini.
Sugar Spun Run
5. Zucchini Cookies With Chocolate Chips And Dried Cranberries
Here’s a cookie you can feel good about feeding your family. Made with shredded zucchini, oats, dried cranberries and chocolate chips, this cookie is fresh and filling. Find the recipe here on Two Peas And Their Pod.
Two Peas And Their Pod
6. Low-Carb Zucchini Muffins
Are you counting carbs and following the keto diet? If so, these keto-friendly zucchini muffins are going to become your new favorite sweet treat. Made with coconut flour, zucchini, coffee, cocoa powder and sugar-free chocolate chips, these low-carb muffins will make it easy for you to stick to your keto diet. Read more at Low Carb Maven.
Low Carb Maven
7. Zucchini Chocolate Chip Pecan Bars
This sweet recipe for Zucchini Chocolate Chip Pecan Bars is dairy-free and packed with whole-grain nutrients. Made with brown sugar, oats, pecans, bittersweet chocolate chips and, of course, zucchini, these bars work for dessert, snack time or even a decadent breakfast. Find the recipe on King Arthur Flour.
King Arthur Flour
8. Almond Butter Zucchini Bars
This recipe is made with just a few simple, wholesome ingredients: almond butter, maple syrup, zucchini, one egg and a few spices. That’s all there is to it, yet this awesome recipe from Hummusapien is sure to satisfy your sweet tooth.
9. Mock Apple Crumb Pie (Made With Zucchini)
This recipe from A Family Feast is called “mock apple crumb pie” because it’s actually made with — you guessed it — zucchini! Made with zucchini, lemon and brown sugar and spiced with a cinnamon-sugar crumb topping, this mock-apple pie may have you ditching the Honeycrisps for good.
A Family Feast
Looking for more ways to incorporate zucchini into your diet? Check out these sweet and savory recipe ideas for all your fresh zucchini.
Healthy Zucchini Muffins with Chocolate Chips
4.91 from 82 votes Leave a Review ”
Yield: 12 muffins Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!
- 2 cups shredded, unpeeled zucchini — (about 1 small/medium zucchini)
- 1/2 cup mashed ripe banana — about 1 medium/large or 4 ounces
- 1/4 cup coconut oil — melted and cooled, very light olive oil, or canola oil
- 1/4 cup honey
- 1/4 cup brown sugar — light or dark
- 1 teaspoon pure vanilla extract
- 2 large eggs — at room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder — I recommend aluminum free
- 1/2 teaspoon kosher salt
- 2 cups white whole wheat flour
- 1/3 cup semi-sweet chocolate chips — mini or regular (I used mini)
- Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
- Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
- In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
- Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).
- Store muffins at room temperature according to my guide to store muffins, or individually wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).
- For tips to make the muffins vegan or gluten free, see blog post above.
- For even more suggestions for how to vary up the recipe (adding oatmeal, using flaxeggs, etc.) skim the comments. There are many helpful suggestions from those who have reported making (and loving!) these muffins.
Course: Breakfast Cuisine: American Keyword: Healthy Muffin Recipe, Healthy Zucchini Muffins with Chocolate Chips All text and images © Erin Clarke / Well Plated.
Amount per serving (1 muffin) — Calories: 201, Fat: 8g, Saturated Fat: 5g, Potassium: 225mg, Carbohydrates: 31g, Fiber: 3g, Sugar: 14g, Protein: 5g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
It’s our last official day of Zucchini Week, and I’m sending us forth in style with what may just be my very favorite zucchini recipe of them all: Healthy Zucchini Muffins.
These moist, fluffy muffins are made with wholesome ingredients and are appropriate for toddlers, adults, and everyone in between. Whole grain and sweetened naturally, they are healthy enough to leave you feeling virtuous and sustained.
Chocolate-chip-studded, tender, and lightly spiced, they’re also scrumptious enough to taste like a treat you’ll look forward to eating in the morning or tucking in with for a midafternoon pick-me-up.
If you have as much zucchini lying around as we do, muffins freeze well, so you can make a triple batch and stow them away for a later date. Perhaps later this winter when (and I know this is hard to imagine) decent zucchini is difficult to find and you really, truly miss it.
I consider myself both a muffin aficionado (see: Chocolate Zucchini Muffins, Banana Oatmeal Muffins, Applesauce Muffins, Healthy Blueberry Muffins, ALL OF THESE HEALTHY MUFFINS) and a zucchini baked good aficionado (see: Zucchini Banana Bread, Zucchini Cookies, Paleo Zucchini Bread, et al.), so coming up with what I can confidently state is the best ever healthy zucchini muffin recipe is not a business I take lightly.
Many a test batch later, here we are! THE BEST EVER HEALTHY ZUCCHINI MUFFINS.
This recipe is one I make often, and it has received dozens of glowing reader reviews.
To round out Zucchini Week, I’m resharing it today (with an added video!) in hopes that if you haven’t tried it yet, you will. OR that if you have tried it before, you’ll remember how much you enjoyed it and treat yourself to a fresh batch sometime very soon.
How to Make the Best Healthy Zucchini Muffins
This Healthy Zucchini Muffin recipe uses pantry staples and fresh produce. Here are the main pantry ingredients you’ll need to make it.
- Whole Wheat Flour. These muffins are 100% whole grain, meaning they’re high in protein and fiber and will keep you full and happy for longer. I like to use white whole wheat flour because its taste is light and mild.
- Honey. For natural sweetness and extra moisture.
- Coconut Sugar (or light brown sugar). To give the muffins structure and a lighter texture. You can find coconut sugar in most grocery stores and online.
- Baking Powder + Baking Soda. To help give the muffins those beautiful, tall domed tops.
- Coconut Oil. You can also swap light olive oil if you prefer.
NOW, here’s what sets this Healthy Zucchini Muffin recipe apart. In addition to the shredded zucchini, this recipe also calls for mashed ripe banana!
Because mashed banana is both sweet and moist, incorporating it into the recipe allows us to use a lesser amount of both sugar and fat while still having fantastic results.
Unlike other healthy muffin recipes you may have tried, these zucchini muffins are fluffy, tall, and tender, NOT rubbery or gummy. In fact, I doubt you’ll even realize that what you are eating is healthy!
Healthy Zucchini Muffins Mix-Ins
We are a house divided on our Healthy Zucchini Muffin mix-ins.
- Mini chocolate chips are my absolute fave. I love chocolate and zucchini together, and the mini ones really work their way into every single morsel.
- Blueberries are Ben’s constant request. You can use fresh or frozen blueberries. (If using frozen, no need to thaw them first).
- Walnuts. Both of us agree there, so 95% of the time, the walnuts make it in.
This recipe is also fantastic all on its own, with or without the chocolate, nuts, etc. Feel free to go whichever route your household most enjoys!
Healthy Zucchini Muffins – Dietary Swaps
- Vegan Zucchini Muffins – I’d recommend making my Vegan Zucchini Bread, but baking it as muffins instead. Otherwise, if you’d like to play around with this specific muffin recipe, you can use maple syrup for honey and flaxeggs for the regular eggs. I haven’t tried this yet myself, but one reader reported successfully using 1 flaxegg (combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and 1 baking soda egg (combine 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar).
- Gluten Free Zucchini Muffins. In place of the white whole wheat flour, use a GF 1:1 baking flour like this one.
- Oatmeal Zucchini Muffins. I haven’t tried adding oatmeal, but several readers reported doing this with success. Feel free to read through the comments. There are lots of tips and suggestions there for ways you can make this zucchini muffin recipe your own.
Grating Zucchini for Muffins
A few important tips to make your Healthy Zucchini Muffins as tasty and nutritious as possible:
- You don’t need to peel your zucchini to make zucchini muffins. The peel contains a number of nutrients and is very thin and mild. You won’t be able to taste it. Instead of peeling, simply wash your zucchini, trim the ends, then grate away.
- For grating zucchini, I like to use a box grater like this one or a coarse plane-style grater like this one.
- Squeeze. Blot. Repeat. A very important step to any baked zucchini recipe is to squeeze as much liquid from the grated zucchini as possible. Pile your grated zucchini onto a pile of paper towels. Press out as much water as you can, then repeat until most of the moisture is gone.
Storing Healthy Zucchini Muffins
These healthy zucchini muffins are exceptionally freezer friendly. If you make a big batch and stash a few extras in your freezer, you’ll have an on-the-go breakfast or an emergency, day-changing treat ready any time you need it!
For storage tips, check out my post about How to Store Muffins and Other Quick Breads.
Let’s keep on taking a bite out of summer with these Healthy Zucchini Muffins!
More Freezer Friendly Healthy Muffin Recipes
- Healthy Breakfast Egg Muffins
- Whole Wheat Carrot Cake Muffins
- Gluten Free Banana Muffins
Recommended Tools to Make Healthy Zucchini Muffins
- Standard muffin pan (I love this option if you don’t need the lid)
- Batter scoop (my secret to big, puffy muffin tops)
- No-mess grater
Thanks for sharing!
It’s that time of year when all the neighbors are trying to find homes for extra large zucchini! I love this time of year because I have so many delicious gluten-free recipes for using up zucchini.
Fresh grated zucchini is a great addition to many muffins, breads, and other yummy dishes. It adds the perfect amount of moisture to baked goods. My family loves when I bake with zucchini – everything from gluten-free zucchini muffins, gluten-free zucchini bread, and gluten-free zucchini brownies even for treats!
I’ve rounded up over 30 amazing gluten-free zucchini recipes here today! I’m hoping you’ll find at least one or two to add to your family favorite recipes!
Gluten-free Zucchini Breakfast
Applesauce Banana Zucchini Muffins by My Gluten Free Kitchen
Gluten Free Carrot Zucchini Muffins by Flippin Delicious
Zucchini Muffins by Gluten Free Homemaker
Zucchini Apple Bread Muffins by Allergy Free Alaska
Zucchini Bread Pancakes by Treats with a Twist
Zucchini Pumpkin Muffins by GF Jules
Chocolate Zucchini Blender Muffins by There is Life After Wheat
Healthy Double Chocolate Zucchini Muffins by Faithfully Gluten Free
Allergy-friendly Chocolate Chip Zucchini Muffins by Allergy Awesomeness
Gluten Free Chocolate Zucchini Donut by GF Jules
Gluten Free Baked Zucchini Chocolate Donuts by a Healthy Life for Me
Flourless Chocolate Zucchini Muffins by Running with Spoons
Power Breakfast Muffins by Strength and Sunshine
Quick and Easy Gluten Free Zucchini Muffins by Fearless Dining
Gluten-free Zucchini Desserts
Double Chocolate Zucchini Cake Brownies by My Gluten Free Kitchen
Gluten Free Zucchini Cake by Minimalist Baker
Dark and Fudgy Chocolate Zucchini Brownies by Ingenious Cooking
Zucchini Snack Cake by Free Eats Food
Greek Yogurt and Zucchini Brownies by The Big Mans World
Buckwheat Zucchini Chocolate Cupcakes by Unconventional Baker
Buttermilk Carob Zucchini Cake by Raisa’s Recipes
Summer Squash Chocolate Sheet Cake by Raisa’s Recipes
Gluten-free Zucchini Breads
Gluten-Free Zucchini Spice Bread by My Gluten Free Kitchen
Paleo Chocolate Zucchini Bread by Allergy Free Alaska
Double-Chocolate-Zucchini-Bread by What the Fork Food Blog
Gluten Free Zucchini Bread by Faithfully Gluten Free
Gluten Free Zucchini Bread by Frugal Farm Wife
Paleo Chocolate Hemp Zucchini Bread by Domestic Diva
Gluten Free Dark Chocolate Zucchini Bread- by GFJules
Gluten Free Blender Zucchini Bread by Flippin Delicious
Gluten-Free Zucchini Bread by Gluten Free Palate
So, are you ready to get baking with zucchini? I’d love to know which yummy recipe you plan on trying first! Also, if you’ve got another family favorite recipe that uses zucchini, feel free to send it to me! I’d love to hear about it!
Zucchini is one of my absolute favorite summer vegetables. From appetizers to desserts, there are literally millions of ways you can use this versatile veggie. Searching online for “zucchini recipes” gives you over 24 million results! It’s an excellent source of manganese and is high in Vitamin A, Vitamin C, fiber, and potassium – all for very few calories!
It can also easily be added to baked goods as an extra nutrition boost for picky eaters. If you find yourself with an abundance of zucchini this summer, here are 13 irresistibly healthy zucchini recipes to use it all up. August is National Zucchini Month, which means you have three more days to take advantage by making as many of the following zucchini recipes as you possibly can!
1. Easy Zucchini Cake
Zucchini Cake – With Cream Cheese Frosting
2. Crispy Baked Zucchini Fries
Crispy Healthy Baked Zucchini Fries
3. Dark Chocolate Zucchini Bread
Chocolate Zucchini Bread
4. Chocolate Zucchini Fudge Brownies
Zucchini Brownies – Chocolate Fudge Frosting
5. Chocolate & Zucchini Cupcakes
Recipe from the Chocolate-Covered Katie Cookbook.
6. Chocolate Chip Zucchini Blondies
Full recipe: Chocolate Chip Zucchini Bars
7. Vegetarian Lettuce Wraps
Vegetarian Lettuce Wraps
8. No-Bake Chocolate Cream Pie
Full recipe: No-Bake Chocolate Cream Pie
9. Zucchini Bread Muffins
Full recipe: Zucchini Muffins – Homemade
10. Chocolate Chip Zucchini Pancakes
11. Mint Chocolate Grasshopper Pie
Full recipe: Mint Chocolate Grasshopper Pie
12. Low Calorie Raw Cheesecake
Full recipe: Low Calorie Raw Cheesecake
13. Vegan Zucchini Lasagna
What are some of your favorite ways to eat zucchini? Have you ever tried it in a dessert, such as muffins or zucchini bread? Please feel free to leave links to your own zucchini recipes if you have any you’d like to share with other readers.
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Wondering what to do with all of that garden zucchini? We are coming to your rescue by sharing our all-time favorite zucchini recipes! You are going to want to make them all this summer!
Zucchini Season, My Favorite Time of Year
Summer is in full swing and that means it is zucchini season, my favorite time of year. I love cooking and baking with zucchini, it is probably my favorite vegetable. We always grow zucchini in our garden so we can make ALL the zucchini recipes. If you don’t have a garden, don’t worry, you can buy zucchini at the farmers market, store, or I bet your neighbors have some zucchini they are willing to give to you. Zucchini grows like crazy during the hot summer months and everyone is always trying to share the zucchini love.
Tips for Cooking and Baking with Zucchini
- The smaller zucchini are best for cooking and grilling.
- If you have a giant zucchini that got too big in the garden, don’t throw it out, use it for baking! Over sized zucchini are my favorite because I LOVE baking with zucchini. When you put zucchini in baked goods, magic happens! It makes cakes, breads, cookies, brownies, etc. so moist and delicious.
- To use zucchini in baked goods, shred the zucchini. You can use a box grater or a food processor. I never peel the zucchini first, it is fine to leave on the green skin.
- For baked goods, squeeze the liquid out of the zucchini in a paper towel before adding it to your recipe. Zucchini holds a lot of water and if you don’t squeeze out some of the moisture your baked goods might be too moist. I find that garden zucchini has a lot more moisture than store bought zucchini. If your zucchini isn’t that watery, gently squeeze it out but don’t take out all of the moisture. You want the zucchini to add moisture to your recipe.
- If you have a lot of zucchini and aren’t able to use it all at once, shred it up and freeze it. Squeeze some of the moisture out and place in a freezer bag. Freeze for up to 2 months. To use, defrost the zucchini first, and squeeze out additional moisture, if necessary.
Best Zucchini Recipes
If you are wondering what to make with your zucchini this summer, we have LOTS of zucchini recipes for you! These zucchini recipes are our favorite zucchini recipes that we make every summer. Yes, there are a lot of them so we have to get to work! There are sweet and savory zucchini recipes, some healthy zucchini recipes, and some decadent ones too! Something for everyone!
Zucchini Salad and Appetizer Recipes
- Grilled Zucchini Salad
- Zucchini Ribbon Salad
- Zucchini Corn and Avocado Salsa
- Grilled Zucchini Nachos
- Baked Zucchini Fries
- Three Cheese Zucchini Drop Biscuits
Zucchini Noodle Recipes
- Zucchini Noodles with Pesto
- Southwestern Zucchini Noodle Bowls
- 5-Ingredient Spinach Parmesan Zucchini Noodles
- Mediterranean Zucchini Pasta Salad
- Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette
- Easy Chicken Zucchini Noodle Stir Fry
- Summer Zucchini Noodle Salad
- Sausage and Peppers with Zucchini Noodles
Savory Zucchini Recipes
- Grilled Zucchini Chickpea Tacos
- Spring Vegetable Zucchini Soup
- Grilled Chicken and Zucchini Kebabs
- Grilled Zucchini and Corn Tostadas
- Black Bean and Quinoa Enchilada Zucchini Boats
- Vegetable Soup
- Easy Minestrone Soup
- Garlic Butter Grilled Vegetable Pizza
Zucchini Bread and Muffin Recipes
- Classic Zucchini Bread
- Chocolate Zucchini Bread
- Lemon Zucchini Bread
- Zucchini Banana Bread
- Zucchini Coconut Bread
- Apple Zucchini Muffins
- Zucchini Cheddar Corn Muffins
- Zucchini Banana Blueberry Muffins
Zucchini Breakfast Recipes
- Zucchini Bread Baked Oatmeal
- Zucchini Pancakes
- Brown Butter Zucchini Coffee Cake
Zucchini Dessert Recipes
- Chocolate Zucchini Cake
- Zucchini Brownies
- Chocolate Zucchini Cupcakes
- Chocolate Zucchini Coconut Cake
- Zucchini Coconut Chocolate Chip Cookies
- Zucchini Applesauce Oatmeal Cookies
- Chocolate Fudge Zucchini Cookies
- Zucchini Cookies with Chocolate Chips and Dried Cranberries
Favorite Zucchini Recipes
What are your favorite zucchini recipes? Let us know in the comments! We are always looking for new zucchini recipes to make during the summertime.
We hope you enjoy all of our favorite zucchini recipes! And I have to put a special plug in for my Chocolate Zucchini Bread, if you make one zucchini recipe this summer, make the bread. It is my all-time favorite and it always gets rave reviews!
Happy zucchini season and make sure you share these zucchini recipes with your friends, family, and neighbors. We know everyone is looking for good zucchini recipes to use up that garden zucchini! And you can always share a loaf of zucchini bread too, they will love you forever:)
Baking with zucchini
The approaching end of summer means the arrival of prime zucchini season. While gardeners often wring their hands over the overflowing harvest, wondering what to do with it all, we bakers are thrilled! To celebrate it, let’s walk through some tips for baking with zucchini, as well as three of our go-to recipes to put it to use.
Now is the brief time to rush to make those — and a slew of our other favorite recipes — ones we pull out every August. Zucchini muffins scented with lemon and studded with cranberries and walnuts, moist loaves of whole wheat zucchini bread crammed with dark chocolate chips, classic chocolate brownies made with zucchini for an extra-fudgy texture … the list goes on.
When zucchini is in season, there’s so much to bake with it. Over the years, we’ve honed the classic zucchini favorites (muffins, quick bread, and scones) and experimented with adding zucchini in less expected places (chocolate chip cookies, brownies, and chocolate cake).
In baking, consider zucchini as an ingredient similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods, and helps bulk up cakes and breads and muffins with a boost of nutrition, too!
Zucchini has such a mild flavor that it pairs beautifully with everything from cinnamon to chocolate. Some of our favorite recipes — like our Zucchini Lemon Muffins — are written to let the earthy, almost-sweet flavor of zucchini shine. Others — like our Chocolate Zucchini Cake — rely on zucchini for adding volume and creating a tender crumb, but not any flavor at all.
As you head to the market this week, fill your bags with as much zucchini as you can carry, and put it use in a few of our favorite recipes. Before we dive into the delicious inspiration, let’s talk a bit about the best ways to select and prep your zucchini for baking.
Ideally, you always want to bake with peak-season produce, so try and shop for zucchini right around the end of August when it’s at its very best.
Sight: When choosing zucchini, look for ones with a firm, almost shiny exterior.
Sound: If you tap it, it shouldn’t sound or feel hollow — that’s usually the sign of a too-old zucchini.
Size: While zucchini comes in all sizes, you don’t want to pick ones that are too large — that usually indicates they’ve been picked too late and will be less firm inside, with a Styrofoam-like texture.
Once you’ve picked up your zucchini, it’s time to prep. Wash your produce well if you don’t plan to peel it. In general, we recommend leaving your zucchini unpeeled: most of the fiber and nutrition is in the green exterior, and lots of the flavor, too.
However, some people prefer peeling zucchini to avoid any green flecks in the final baked goods (although with chocolate recipes, you won’t notice anyway!) or to avoid the texture of the peel. It’s entirely up to you! But know that it adds extra work to peel your zucchini, and is rarely very noticeable in most zucchini recipes.
Most of our zucchini recipes call for grated or shredded zucchini. You can use a box grater for this, or food processor fitted with a disc for grating. A spiralizer is also a great tool for prepping zucchini quickly. Just be sure to chop up the zucchini ribbons into smaller pieces, if you go that route. In a pinch, you can always finely chop your zucchini by hand with a knife!
Zucchini has high water content, like apples or eggplant. Seasoned cooks and bakers know that when prepping eggplant or apples, it helps to find a way to draw out the water, either by grating apples and squeezing as much water out as you can, or salting the eggplant and letting it sit as it gives off water.
If you’ve ever wondered if you should try and squeeze out some of the water from your shredded zucchini before adding it to batter or dough, the answer (happily) is no!
Zucchini recipes are written to accommodate their water content. The amount of dry ingredients properly balances the zucchini — in fact, it’s that water content that helps create such lusciously moist quick breads and tender muffins.
So don’t squeeze the water — it’ll lead to overly dry baked goods. Luckily, this just means less prep work for us bakers!
You’ll notice that our recipes all offer weights for the quantity of zucchini. These weights are a great approximation of the quantity of zucchini to use, but don’t sweat it too much. Unlike ingredients such as baking soda or butter, which require precision for the success of your baked goods, you just want roughly the right amount of zucchini.
Our Ingredient Weight Chart lists 1 cup of zucchini as weighing anywhere between 142 and 170 grams. This is because recipes vary in whether they call for loosely packed or more firmly packed zucchini. So, try and aim for something in that realm, unless your recipe is very specific about the amount.
A little more or a little less? This won’t make or break your recipe.
Best zucchini recipes
Now that you’re schooled in Zucchini 101, let’s bake. We’ve got a tantalizing array of zucchini recipes to choose from on our website.
There’s something for everyone, from an elegant frosted chocolate cake to buttery scones perfect for weekend breakfasts.
But to help you narrow it down, here are three of our favorites that we turn to again and again.
First up, Zucchini Lemon Muffins. These muffins are a perfect zucchini recipe, as they highlight the flavor of the zucchini itself. A generous dose of lemon zest brightens up the muffins, and tangy, chewy cranberries add a burst of tart sweetness. They’ve got walnuts, for a toasty flavor and some crunch. The end result? A muffin that’s beautifully colorful and packed with good flavors and textures.
Pro tip: Don’t skip sprinkling the optional sparkling sugar over the tops before baking. It gives a lovely finishing touch! If you don’t have sparkling sugar, try turbinado sugar instead.
Next, 100% Whole Wheat Zucchini Chocolate Chip Bread. Don’t let the wholesome title of this loaf fool you: this bread is all about the chocolate. As moist and dense as the very best banana bread, each slice is packed with chunks of chocolate (use whatever type you like, be it bittersweet, semisweet, milk, or a mix of all three). Molasses (or honey), vegetable oil, and brown sugar are all key ingredients — in addition to the zucchini — that give this loaf its incredible texture.
Bonus: It keeps for days, and freezes extremely well for up to three months.
Last, a surprise twist to your zucchini adventure: Zucchini Oatmeal Chocolate Chip Cookies! Imagine a perfect oatmeal cookie, full of chocolate chips and warm spices. Now imagine one with a light and cakey texture, moist on the inside with golden edges of toasted oats. That’s what this zucchini recipe is all about. The zucchini gives volume to the batter, so they bake up more cake-like than chewy, but still pleasantly dense as a good cookie should be.
If you like, you can purée the zucchini before adding it to the batter. If you go that route, the zucchini won’t be discernible at all in the final result. Just purée it along with the egg, oil, and vanilla, then add those all together to your dough. If you choose to use shredded zucchini, you’ll have a “bumpier” appearance and some zucchini flecks, which is a beauty to behold in its own right!
Now that you’re hungry for zucchini, go gather as much as your arms (and market totes!) can carry. Try one of our recipes and let us know what you think in the comments below, or tell us your favorite recipes to bake!