Zucchini adds moisture, texture, and nutrition to our baking.  It's perfect--except for the water.  Zucchini is 95% water.  You grate it; you lose water.  You put it in a colander; you lose water.  You freeze it; you lose more water.

That makes a difference in your recipes.  So how do you make an adjustment, know how much liquid your recipe should have?

We tackled that question in our test kitchen.  Read the e-book, "The Last Zucchini Cookie," and see what we found.  You'll find recipes in the book too.  This little book got rave reviews on Amazon but it's yours free.   

Save! Get Cinnamon Chips to go in your recipes.

Cinnamon Burst Sour Cream Zucchini Bread.  This recipe came to us from Kara Orgill who visits our store and is an excellent baker.  We've published it and handed it out hundreds of times and think it's the most popular zucchini bread in the valley. 

 

Summer Zucchini and Carrot Bread.  Unlike the quick bread recipe above, this is a yeasted bread.  Carrots are added for color and nutrition.  This is a great, chewy bread.  You'll find that you can use many of the vegetables from the garden in your baking-adding color, flavor, and nutrition to your baking. 

 

Zucchini Sticky Toffee Pudding. We sell a sticky toffee pudding mix, one of our best sellers, but this is a from-scratch recipe.  If you put a gooey caramel sauce on zucchini cake, it has to be good.  These can also be made cupcake-style as shown.

 

Find more recipes in "The Last Zucchini Cookie."