Cooking with Zucchini

Cooking with Zucchini


Zucchini, which is a courgette, which is a summer squash, which also happens to be a villain named Mr. Nezzer on Veggie Tales.  However you recognize your zucchini, I am sure that you think most fondly of it in some kind of bread!  In this week’s Veggie Challenge, I am Cooking with Zucchini.  The first recipe is a classic spiced zucchini bread, which is a Fall favorite for festive taste buds.  The second recipe is a success I whipped up in my kitchen, and am proud to share.  Individual Zucchini Crusted Quiche are delicious, on-the-go, breakfast in hand, protein packed, day starters!

Spiced Zucchini Bread

Spiced Zucchini Bread 2

Who doesn’t love a good Zucchini Bread recipe?  I am always experimenting with different combinations of spices and fall flavorings.  This old classic is never turned down when it’s placed on the table.  Enjoy the nutmeg inspired zucchini bread, warm from the oven, as the butter slice melts into the tasty pores of the bread.


  • 4 cups shredded zucchini (2-3 large zucchini)
  • 3 cups sprouted wheat flour
  • 2 teaspoons backing powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 3 eggs
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 2/3 cup olive oil
  • 2 teaspoons vanilla
  • 1 cup chopped nuts (optional)


  1. Heat oven to 350F. Grease bottoms of two 8 x 4 inch loaf pans.
  2. Grate zucchini and strain to remove excess water.
  3. In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl whisk eggs, adding sugar, olive oil, and vanilla.
  5. Stir the wet mixture into the dry mixture until achieving a batter.
  6. Fold in zucchini until equally distributed.
  7. Pour into greased loaf pans.
  8. Bake 45-50 minutes until golden brown.
  9. Cool 10 minutes in pans and then flip onto wire racks to cool completely.

Spiced Zucchini Bread 3

Individual Zucchini Crusted Quiche

Individiual Zucchini Quiche

I made these Individual Zucchini Crusted Quiche as a healthy, protein-packed breakfast on-the-go, for our family, as we packed up food for our beach vacation.  These delicious little energy boosters are gluten/grain free, and are a great way to incorporate zucchini and other garden fresh veggies into a traveling breakfast.  So use them for vacation, late-for-work mornings, or lazy mornings when you just don’t feel like cooking, but want more than a bowl of cereal.


Individiual Quiche (16)

  •  2 cups shredded zucchini (3 small/med zucchini)
  • 16 oz shredded mozzarella cheese
  • 3 oz uncured Canadian Bacon/Ham
  • 1/2 red onion
  • 1 green pepper
  • 1 red pepper
  • 1 dozen regular eggs


  1. Heat oven to 350F.  Place silicone baking cups in muffin pan.
  2. Grate zucchini and strain to remove excess water.
  3. Mix strained zucchini and mozzarella cheese in a glass bowl.  Place in the heating oven to melt.  Stir again.
  4. Place a 1/4 cup of the zucchini mixture into each baking cup and press up the sides, forming a crust.Individiual Quiche (12)
  5. Cook crust for 10-15 minutes until set.
  6. Dice the bacon/ham, onion, and peppers.  Combine in large bowl.  Stir in the eggs and mix well.Individiual Quiche (17)
  7. Ladle the egg mixture into the zucchini crusted baking cups until level with the pan.
  8. Sprinkle with salt and pepper and place in oven.
  9. Cook 35-40 minutes until quiche is set and slightly golden brown.Individiual Quiche (10)
  10. Remove and cool.

Individiual Quiche (1)The front quiche is turned upside down to show how the cheesy zucchini crust will look after cooking.

Individiual Quiche (9)

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  1. Deacon Tom says

    As soon as I saw this column, I said, I want to do these… and then as I read, I thought, ‘there’s a better way. Invite Kim to come experience the beauty of north central AZ and the wonderful zucchini that we have here… while doing these recipes in our kitchen. It’s a win-win.” What does the author think of that approach? 🙂

  2. Sonja C. says

    I made these recently, and they are soooooo gooooood! It’s a versatile recipe as well, so you can use whatever you have around your home (didn’t have Canadian bacon or ham, so I used cooked sausage instead) and it’ll still turn out yummy. 🙂

    Thanks Kim 🙂

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