Zucchini Cakes, Brownies, Breads and Bars

With its subtle mix of warm spices, vanilla, maple and citrus (and tangy white icing), this is no ordinary zucchini cake. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.

Zucchini Olive Oil Cake with Lemon Drizzle 

Here’s an easy way to sneak some veggies into dessert. Add shredded fresh zucchini to brownies. These are so rich and moist, your crew will never notice. 

Zucchini Brownies

Carrot-Zucchini Bars taste like a moist cake but come in snack-bar size. The vegetables add color and texture, and cranberries give the recipe a tangy edge. You can substitute raisins for the cranberries if you prefer.

Carrot-Zucchini Bars

A drizzle of dark chocolate tops this nut- and chocolate chip-studded zucchini bread.

Chocolate Zucchini Bread

These healthy cupcakes—with whole wheat flour, quinoa and applesauce—can double as morning muffins when topped with a drizzle of honey or small pat of butter.

Zucchini Cupcakes with Greek Yogurt Frosting

This one couldn't be easier! Fold 1/2 cup shredded zucchini and 1/4 cup shredded carrot into prepared corn muffin mix. Bake according to package directions.

 Zucchini, raisins and walnuts pack nature’s harvest into a sweet and crunchy quick bread.

 ​Honey-Zucchini Bread

A pecan-cream cheese icing tops this cake from an Elkhart, Indiana, reader.

Carrot-Zucchini Cake

At Mooselips Java Joint in Seeley, Wisconsin, this bread is made with zucchini from the owner. Customers can buy individual loaves to eat like a muffin. 

Pineapple Zucchini Bread