The zucchini plant I tucked into my raised bed in mid-May has already gifted me with seven beautiful fruits—and it’s not slowing down anytime soon. So, it’s time to put them to good use! For the best flavor and texture, be sure to harvest your zucchini when they are 6-8 inches long. Smaller baby zucchini which are around 4-5 inches are even more tender and are perfect for grilling or sauteing whole.
Tomorrow night, we’re grilling, and I’ll keep it simple: I’ll slice a zucchini in half lengthwise, brush it with a little olive oil, sprinkle it with salt and pepper, (and maybe a little garlic salt) and throw it right on the grill. It’s one of my favorite summer side dishes—quick, easy, and absolutely delicious.
But even after grilling, I’ve still got several zucchinis to work with. So today, I’m making a batch of zucchini muffins. I’ve made these (and zucchini bread) before, and they always come out moist, flavorful, and perfect for breakfast or a snack.
Next up? A new-to-me recipe I’ve been wanting to try: zucchini fritters. I’ve had them at a restaurant before and loved them—crispy, savory, and just right for a light summer dinner. Fingers crossed mine turn out just as good!
Zucchini Muffins
Moist, lightly spiced, and perfect for breakfast or snacks.
Ingredients:
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1 ½ cups grated zucchini (about 1 medium)
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2 large eggs
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½ cup oil (vegetable, avocado, or melted coconut)
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½ cup brown sugar
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¼ cup granulated sugar
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1 tsp vanilla extract
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1 ½ cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp nutmeg
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Optional: ½ cup chopped walnuts, chocolate chips, or raisins. (Walnuts are my favorite!)
Instructions:
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Preheat oven to 350°F. Line a muffin tin with paper liners or spray with nonstick spray.
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In a bowl, whisk together eggs, oil, sugars, and vanilla.
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Stir in grated zucchini.
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In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Add dry ingredients to wet and mix until just combined. Fold in optional add-ins.
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Fill muffin cups about ¾ full.
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Bake 18–22 minutes, or until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a rack to finish cooling.
Crispy Zucchini Fritters
Crispy on the outside, tender inside — perfect with sour cream or yogurt dip.
Ingredients:
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2 cups grated zucchini (about 2 small zucchini)
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½ tsp salt
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1 large egg
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¼ cup chopped green onions or chives
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¼ cup grated Parmesan cheese
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⅓ cup flour (or breadcrumbs for extra crunch)
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1 clove garlic, minced
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Black pepper to taste
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Olive oil or avocado oil for frying
Instructions:
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Place grated zucchini in a colander, sprinkle with salt, and let sit 10 minutes. Squeeze out as much liquid as possible with a towel.
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In a bowl, mix zucchini, egg, green onion, Parmesan, flour, garlic, and pepper.
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Heat a skillet over medium heat and add a bit of oil.
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Scoop 2–3 tbsp of mixture per fritter into the pan. Flatten slightly.
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Cook 3–4 minutes per side until golden and crisp. Drain on paper towels.
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Serve hot with sour cream, Greek yogurt, or a dollop of pesto.
If your zucchini harvest is outpacing your appetite, don’t let it go to waste—shred and freeze it for future use! Just wash and trim the ends, then use a box grater or food processor to shred. Portion it into 1- or 2-cup amounts (perfect for most muffin or fritter recipes), squeeze out excess moisture with a clean towel or cheesecloth, and place it in labeled freezer bags. Flatten the bags for easy stacking. When you’re ready to bake or cook, just thaw and squeeze again before using. You’ll be glad to have a little taste of summer tucked away in your freezer when cooler months roll in!
P.S. Don’t forget to succession plant your zucchini! At the beginning of June, I planted two more zucchini seeds into another one of my raised beds, and now I’ve got a second plant that’s already about to flower. This simple trick helps keep the zucchini coming all summer long—just when one plant starts slowing down, the next one picks up the slack. Zucchini takes about 50 days from seed to harvest. Count back days to maturity from your first frost date and you can plant until then. For example. First Frost October 15. Last planting date around August 10th.
Happy Gardening,
Karen