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Zucchini Yogurt Multigrain Muffins
I tried finding a recipe for my picky toddler to eat her vegetables. Since I couldn't find one, I came up with this recipe for zucchini yogurt multigrain muffins. One cup of carrots and one cup of zucchini is a nice way to get yellow and green veggies into the diet! You can use any nuts, raisins, etc., in the recipe — whatever you have on hand and is toddler-approved.
My Kid's Favorite Zucchini Bread
This zucchini bread recipe is delicious and moist — it's a great way to use up all the zucchini your garden produces. Shred the zucchini first, and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use any leftover shredded zucchini to make fritters.
Lemon Zucchini Muffins
I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.
Vegan Zucchini Banana Bread
This yummy, moist, rich zucchini banana bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Zucchini-Raspberry Bread
This recipe is a simple zucchini nut bread with a splash of red raspberries for flavor.
Savory Zucchini Muffins
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Carrot, Apple, and Zucchini Muffins
I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.
Southern Summer Squash Pudding
This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.
Gluten-Free Zucchini Bread
This gluten-free zucchini bread is a moist, tender, and delicious treat everyone can enjoy! The zucchini is blended so kids don't even realize they're eating vegetables. I like to top the baked loaf with a sweet lemon glaze.
White Chocolate Pumpkin Spice Muffins
These white chocolate pumpkin spice muffins are the perfect fall recipe. The combination of the pumpkin and white chocolate is reminiscent of pumpkin cheesecake. Yum! For a lighter muffin, be sure to sift your flour and level off the measuring cup. Do not overmix the batter to ensure your muffins are tender.
Lemon Pistachio Zucchini Bread
A moist zucchini bread with lemon and pistachio for a unique flavor.
Irish Brown Bread
We love this Irish brown bread recipe. It makes a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture.
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