It’s that time of year! Zucchini season is just about over, and if you are a gardener or the neighbor of one, there’s a high chance that you have some zucchinis languishing in the back of your fridge, which is fair because I bet you have eaten quite a few over the summer.

I love zucchini so much. They are delicious and easy to grow, and they are full of vitamins and so versatile. I’ve enjoyed doing a little recipe developing and photography, and the result is 3 delicious baking recipes. I hope you enjoy!

Chocolaty Zucchini Brownies (Gluten free, dairy free, refined sugar free)

Let’s just say that 1) I can’t make brownies, but I can make these, and 2) my little brother hates zucchini and was begging me to make more of these! Chocolaty, easy and actually pretty healthy- what more could you want?

Ingredients

1/2 cup smooth peanut butter

1/4 cup vegetable oil

1/3 cup maple syryp

1 tsp vanilla extract

1 cup finely shredded zucchini (don’t squeeze the moisture out)

1/3 cup cocoa powder

1 large egg

1/8 cup gluten free flour

1/2 tsp baking powder

A pinch of salt

100g block of dairy free chocolate (I used Lindt, Whittaker’s is also great), chopped into small peices

Preheat your oven to 180 degrees. Mix all the ingredients together in a bowl until smooth. Mix in half the chocolate chips. Line a 20 by 30 cm baking tin with baking paper, then pour in your mixture, making sure its’s nice and smooth and flat. Sprinkle the rest of the chocolate chips on top, then place in the oven. Now here comes they part that really matters for the perfect, fudgy brownies. How long you cook it depends on your oven- I cooked mine for about 12 minutes, but it will be between 10-17 minutes. Check the brownies at 10 minutes by sticking a fork in the middle. If it comes out the same consistency that it was when you put it in the oven, it needs more time. If it’s more solid but still a little gooey, that’s perfect! Take it out and let it cool before cutting. Enjoy!

Spiced Zucchini bread (gluten and dairy free)

This recipe is inspired by my beautiful flat mate Emelie. She made the best zucchini bread ever while we were working at a camp together, which was no easy task, given that our oven was broken. It still turned out great though! This isn’t her exact recipe, but it’s my take on gluten and dairy free zucchini bread.

Ingredients

3/4 brown sugar

1/2 cup vegetable oil

2 eggs

1 1/2 tsp vanilla essence

1 1/2 cups of finely grated zucchini (don’t squeeze the moisture out)

1 1/2 cups of gluten free flour

1/2 cup ground almonds

1 tsp baking powder

1 tsp baking soda

A pinch of salt

1 1/2 tsp ground cinnamon

Half a cup of chopped walnuts

Preheat the oven to 180 degrees. In a bowl, mix all the wet ingredients, then gradually add the dry, waiting until last for the walnuts. Line a medium-large loaf tin with baking paper, then pour in your mixture, making sure it’s nice and flat on top. Place it in the oven for 1 hour-1 hour 15 mins, until the loaf is dark golden brown, and a toothpick or fork inserted into the loaf comes out clean. If during the cooking it’s getting too dark but it’s still uncooked inside, place a piece of tinfoil on top to stop it burning. Leave it to cool, then slice and eat with butter or dairy free spread! It’s also amazing toasted on day 2,3 and 4.

Single Serve Protein Zucchini Blueberry Banana Mini Pancakes (gluten free, refined sugar free)

This recipe is one of my favorite easy recipes, and it’s perfect for a quick breakfast that is also tasty and a tiny little bit fancy. It’s packet with protein and fruit and all kinds of good stuff!

Ingredients

1 scoop whey protein powder, or your favorite protein powder

1/2 a banana

1/8 cup flour

1 egg

1/2 cup finely grated zucchini (don’t squeeze the moisture out)

1/4 tsp baking powder

A small handful of blueberries, plus more for topping

Yoghurt, for topping

Banana, for topping

Maple syrup, for topping

Mash the banana until smooth, then add all the rest of the ingredients, except blueberries, and the topping ingredients. Heat a nonstick pan with oil spray, a little oil or butter/dairy free spread, then add dollops of mixture to the pan. Top with a few blueberries each, then when small bubbles start to form, flip over the pancakes and cook until the other side is brown. Repeat with all the mixture. Top your mini pancakes with toppings, and enjoy!!

Note: it always annoys me to cut pancakes before eating, so you could try cooking them in tiny dollops so you have extra mini pancakes and don’t have to cut them at all!