Three Favorite Zucchini Recipes. Important: Zucchini is a very juicy vegetable, so baked goods made with it turn out moist inside. If you don’t like that moist texture, you’ll need to squeeze out the excess liquid. You can do this by first grating the zucchini, sprinkling it with a little salt, letting it sit for a few minutes, and then squeezing out the water. Alternatively, blend the zucchini on its own (without other ingredients), strain out the liquid, and then mix with the remaining ingredients. The cake should be eaten after chilling in the fridge! 🍰 1. Zucchini Cake with Cashew Cream Base: 1 zucchini 1 cup flour (any kind — I prefer oat flour, which I make by blending oats in a coffee grinder) ½ cup chopped nuts 3 tbsp coconut oil (or any neutral oil) 3–4 tbsp sweetener (I use honey) ½ tsp baking powder Vanilla and cinnamon to taste Cream: 1 cup soaked cashews 100 ml coconut milk Maple syrup, honey, or dates — to taste 2 tbsp lemon juice Vanilla extract — optional Instructions: 1. Blend all ingredients except the flour until smooth. Then add the flour and mix well. Pour into a baking dish and bake at 180°C (350°F) for 45–50 minutes. 2. Blend all cream ingredients until smooth and creamy. 3. Once the cake base has cooled, spread the cream on top. Let the cream firm up by placing the cake in the fridge. You can add berries or decorate with nuts. 🍞 2. Vegan Zucchini Bread Important: Zucchini is very juicy, so the bread will be moist inside. If you prefer a drier texture, be sure to squeeze out the liquid. Grate the zucchini, sprinkle a little salt, let it sit, then squeeze out the water. Or blend it on its own, strain, and mix with the other ingredients. I recommend squeezing the zucchini for better texture and flavor. The bread should be eaten after it’s fully cooled. Ingredients: 1 zucchini 1½ cups flour (I prefer oat flour, made by grinding oats) ½ tsp baking powder ½ tsp salt 2 tbsp olive oil 100 ml plant-based milk seeds (flax, sunflower, sesame, pumpkin, etc.) Instructions: 1. Blend all ingredients except the flour until smooth. Then add flour and mix well. 2. Pour into a baking dish and sprinkle seeds on top. 3. Bake at 180°C (350°F) for 45–50 minutes. 🥞 3. Zucchini Fritters (No Eggs, No Dairy) Makes about 6 fritters Ingredients: 1 zucchini 3–4 tbsp flour (oat or wheat) 1 garlic clove, minced Salt and pepper to taste chopped dill or parsley Oil for frying (optional — frying with oil gives a golden-brown crust; without oil the crust will be more matte brown) Instructions: 1. Grate the zucchini, sprinkle with a little salt, and let it sit for 10 minutes. 2. Squeeze out the excess liquid. 3. Add flour, garlic, herbs, and spices. Mix well. 4. Fry in a hot pan until golden on both sides. You can also bake them in the oven for a healthier version. #recipes ##Recipes##Cookingi#VeganRecipesR#ZucchiniRecipes #homemaderecipes - @anastasiia.emelia5