Fall recipes- Zucchini- Pizza, lasagna, brownies, bread

This time of the year is a great time to harvest and bake! Sometimes we have so much that we run out of fun creative things to do. If you don't have your own garden to harvest, you can get great deals at the farmers market or even shop locally at the grocery store This time of year!

My kids love to harvest and then bake with what they picked. There is something about them being involved in the picking and cooking that makes them like it so much more. Many farms also offer pick your own options. Today I am going to share our favorite zucchini recipes.

Zucchini Boat Pizza-
 ingredients
zucchini
tomatoes or sauce
mozerella cheese

Cut the ends off of the zucchini
Cut them in half length wise
top with sliced tomatoes or marinara sauce
top with cheese
bake at 350 for 20 minutes covered with foil.

Zucchini lasagna-
Instead of using lasagna noodles, use thinly sliced zucchini. Make lasagna as normal.

Paleo Zucchini Brownies -
1½ cups grated zucchini
1 cup almond butter
1 tsp vanilla
 1 egg
¼ cup organic honey
1 tsp baking soda
1 tsp cinnamon
½ tsp all spice
1 cup dark chocolate chips
2 Tbsp cocoa powder Instructions
Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Pour mixture into a greased 9×9 baking dish. Bake for 35 minutes or until a toothpick comes out clean.

Almond Flour zucchini bread

Ingredients

• 1½ cups almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini, water squeezed out
• 3 eggs
• 3 tablespoons maple syrup
• 1 banana, mashed
• 1 tablespoon coconut oil, melted

Instructions

1. Preheat oven to 350 degrees and grease two mini bread loaf pans.
2. Combine dry ingredients in a small bowl and set aside.
3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
4. Add zucchini and mix until combined.
5. Pour dry ingredients into wet and mix until incorporated.
6. Pour batter into loaf pans.
7. Bake for 32-35 minutes until a toothpick comes out clean.
8. Remove from oven and let cool for 5 minutes.