AMAZING & EASY ZUCCHINI RECIPES ‣‣ healthy & gluten-free


(gentle music) – Hi, friends, welcome back to my channel. If you’re new here, my name is Alyssa. Today I have got three recipes for you that use my favorite summer
vegetable of all time, zucchini. I have been sharing a lot
of zucchini-inspired recipes on the blog lately, and I just
love it this time of year. I love how fresh it is. It’s a very hydrating vegetable, and I love that it can be turned savory and sweet at the same time. So today I’m gonna show you how to use it three different ways. We are making a
gluten-free zucchini bread. We’re also making some dark
chocolate, super duper gooey, absolutely delicious zucchini brownies. These are probably the best
brownies that I’ve ever made, and they’re vegan. And we’re also gonna be making some five-ingredient zucchini fritters, which are a really
lovely summer side dish. So all of these recipes
are up on the blog for you. If you would like to make them, you can find the links right down below this video in the description box. Before we dive in, I
would love to invite you to subscribe if you are not
yet part of our channel. Tap that red button right below this video that says Subscribe. And otherwise, let’s go ahead and dive in. I’m actually gonna start this video by showing you how to
prep zucchini for baking. So if you’re gonna use
grated zucchini in baking, basically you just use a box grater, or you can use a food
processor to grate it up. And then once you’re done,
it’s really important to squeeze out the liquid. So you’ll just take all
of that grated zucchini, put it in a clean dish towel, and then basically just like
you would make almond milk or something like that, you’re gonna squeeze all of the
liquid out of that zucchini. And that’s gonna really help make sure that your baked goods aren’t too soggy and everything bakes through. So I’m using this method for all three of the recipes in today’s video, so just keep that in mind
as we’re going through, and I hope that helps get us started. So let’s dive in. So we’re gonna start with our
gluten-free zucchini bread. We’re gonna use some oat flour, as well as some chickpea
flour, almond flour, tapioca starch, coconut sugar, cinnamon, baking powder, little nutmeg, some ginger,
and a pinch of sea salt. And you can just stir that together or whisk it together until it’s combined. Then we’ll add in two beaten eggs, as well as some light flavored oil. I used almond oil here. A little bit of almond milk. And again, stir that
together until it’s combined. Once you have that batter together, you can just add in
your shredded zucchini. And again, we’ll just fold that together until the zucchini is evenly distributed throughout the batter. Then we will transfer this
into a greased loaf tin. I like nine by five here. And you could top it
with stuff if you wanted. I just usually leave this bread plain because I don’t really feel
like it needs much topping, but up to you. It would be great with some
chocolate chips on top. And then you’ll just bake this until it is golden brown and puffy, and when a toothpick is
inserted into the center, it comes out clean. This is what it looks like. It’s so pretty. And I let it cool completely in the pan before I turn it out and
transfer it to a rack, just to make sure that
it is completely cool before you slice it
because that will make sure that it’s not gummy in the center. Once you’re ready to slice things up, you can just slice it up. And it is so gorgeous. I love the texture inside of this. It tastes amazing. It toasts up beautifully. Not too sweet, and also full
of nutritious ingredients. I love serving mine with a little bit of peanut butter or almond butter on top, but, again, you can really do
anything with zucchini bread. It’s one (laughs) of those
things that just is versatile. So I hope you guys give this
one a try because it’s so yum. The second recipe are
our zucchini fritters. I’m gonna add my shredded zucchini, which I pressed, into the bowl. And then I’m gonna add
in some quinoa flour, a little salt and pepper, as well as some sliced up scallions, and then you will stir that together until the flour kind of coats
all of the grated zucchini. From there, we’ll add in a beaten egg. And again, stir together
until it’s combined. And I think you can
actually make these vegan. I have had some people
on the channel tell me that they work vegan. So if you don’t eat eggs, try
them vegan with a flax egg. But they definitely cook better with eggs. Once you have your dough together, we are actually going to pan fry these up. So I just add some olive oil into a pan. It’s probably three tablespoons or so. And then I let it heat up, and
then I drop a spoonful or two of the zucchini batter into the pan. I just kind of spread it out
and shape it with my spoon. And I just repeat to fill the pan and repeat until I’ve used all the batter. These cook for about two
to three minutes per side until they are nice and crispy
and golden brown on one side, similar to how you cook pancakes. And once you have them
cooked on both sides, you can just transfer them to a wire rack and complete the cooking
process of the other fritters. So here’s what they look like. They are gorgeous golden
brown on the outside, nice and crispy. And I love serving these with
a dollop of either vegan mayo or maybe some coconut yogurt
or something like that. And then I do some sort of fresh herb and a little bit of pepper on top. And they are so good. They are my favorite thing
to make all summer long. I love having them as leftovers. I toast them up in the toaster oven, and then I spread them with some hummus and avocado and things like that, kind of like a mini sandwich,
and they just taste delicious. They’re so easy to make, and you can change up the
spices however you like. So I definitely think
you guys gotta try these before the summer ends. Last but not least, we’re making our flourless vegan
zucchini brownies, so good. Starts with almond butter. And you’re just gonna
add that into a bowl. To that, we’ll add in some mashed banana, as well as a flax egg, some
coconut sugar for sweetness, and then that’s gonna
be your wet ingredients. So you’ll just stir this together until it forms a batterish consistency. Then we’ll add in our dry ingredients. So the dry ingredients that we’re gonna use are
cacao powder obviously. We’re also gonna add in some
chocolate protein powder. I think you could replace this with additional cacao
powder or maybe oat flour, but I actually really
like the protein powder. I find that it works really well in here. So I like to do chocolate protein powder, some baking powder, and some sea salt. And then you will just stir this together until it forms a thick brownie batter. Little bit messy, you can see. (laughs) The cocoa powder went everywhere. But you’re basically just looking for a thick brownie
batter type consistency. And then we will fold in our
zucchini and chocolate chips and call it a day. I love this recipe, you guys. It is so frickin’ good. You guys are gonna love it. So once you have the zucchini
and chocolate chips folded in, you can just transfer this into a parchment-lined brownie pan. I use eight by eight pans here. And just use your spatula to kind of press it into the corners. It is a thick batter, so
you want it to be thick. You’re gonna have to push it around there. But once you have it all spread out evenly and it’s smooth and it’s into the corners and you’re ready to bake
it, you can bake it up. So you’ll just transfer
this into a 350 degree oven. It will come out looking like this. Definitely need to leave these
cool before you slice them. I leave them in the
pan to cool completely, and then I remove them from the pan using the parchment paper,
and I slice them up. They are very, very fudgy, so something to keep in mind is if you do have trouble slicing them, clean your knife off
between every single slice, and that will help you
get a less sticky cut, I guess you could say. But they are definitely fudgy, so they might be a little bit messy, but they are absolutely delicious. And you would never know that there (laughs) is secretly
some vegetables inside. So here is just the texture. I want you to see how gooey they are. They are so good. I love them. And I’ll also tell you that my family said that these are some of the best brownies they’ve ever tasted, so if you’re gonna try
one recipe in this video, it should probably be these ones. And there you have it, my friends, I hope you enjoyed our fabulous
zucchini recipes today. I love, love, love zucchini. It’s just one of those vegetables that I literally could eat
pretty much (laughs) every meal and not get sick of it. Doesn’t have a ton of flavor, really hydrating, like I
said, and it’s very versatile. So if you’re interested in
trying any of these recipes, they are up on the blog for you. You can find them down in
the description box below. I will also add the link to the
zucchini archive on the blog which has all (laughs) of the recipes that I’ve made using
zucchini, which is a lot. And there’s also some savory
ones in there for you as well. So I hope you guys enjoyed it. Don’t forget to hit that red button that says Subscribe before you go so that you can become part of our awesome community here on YouTube. Give this video a thumbs
up if you enjoyed it, and I’ll see you guys in the next one. Bye! (gentle music)

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Reader Comments

  1. HelenaMikas

    Have made the cake/ bread .The fritters look great ( chic pea fluid from the can works as egg )
    The brownies are amazing and dare I say dangerously more .ish 🙂 Great video as ever* ..Thanks and greetings .Helena

  2. 1auntievenom

    I adore your content and appreciate all of the work that you put into your videos.
    I would like to give a little constructive criticism though. I am vegan and have been watching since you were mostly plant based and would give a warning when your video contained an egg. Now that you are more comfortable with using eggs, I was hoping that you might consider keeping your plant based and your egg based recipes separate.
    Also, I was wondering a while back why you were getting so much hate in the comments and I realize that it might be because you use the word vegan interchangeably with plant based and because vegan is about the animals, you really can not be vegan for a meal or for a day.
    I really do not want to unsubscribe because your recipes are some of the best I have tried and I love your energy but I dont want to watch a sandwich of not vegan recipes for some plant based content in between when there are plenty of plant based vegan YouTubeers doing plant based only content.
    Thank you so much.

  3. Tranquil Waves

    Alyssa, All 3 recipes look AMAZINGLY SCRUMPTIOUS…..especially those brownies!! Wondering about a candida friendly modification?? 💕

  4. Alex d

    i strongly dislike zucchini but i’m still watching this video because i love you and i knew you were going to make me want to try your recipes out and give zucchini a second chance… and you did ! very much so ! you really outdid yourself here, and i can’t wait to try these recipes asap ! thank you for always being so creative and putting so much thought and effort into every single recipe you do. i really appreciate it. thank you for everything you do, incredible video as always, keep going ! love you ! have a good day/night !

  5. Jan Mortimer

    Do you have to add the tapioca flour or is there an alternative? for the zucchini bread i have everything but that particular flour 🙂

  6. J

    Nut allergy in my home. Is there a substitute for the Almond flour that will work interchangeably? The milk is no issue as I always use Coconut milk instead and it works.

  7. Aimee Rivera

    For the Zucchini bread, the only ingredient I don't have is the chickpea flour. Can i substitute it with something else?
    And for sure I will be making the brownies first! Can not wait to try them 🤤🤤
    Another question: can I use vanilla protein powder instead of chocolate? I only have vanilla 😐

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