7 Tested Recipes to Make with Shredded Zucchini

Shredded zucchini has so many uses I wouldn’t be able to do them all justice in one post! Here are 7 tried and approved recipes to get you started.

If you couldn’t already tell, I love zucchini.

The reason why I love it so much is its total versatility. Put it in a soup. Fry it. Grill it. Put it in bread, or even cookies! And it is about this time of year that your local farmers are just about sick of looking at them that they’ll do anything in their power to get them off their hands.

If you have your own garden, you know what I’m talking about.

And then you have those giant zucchinis. What the heck are you supposed to do with those??

The seeds are too big, the flesh and skin are too tough, and there is no way you’re going to be able to stick that in your zoodle maker.

These are prime shredding zucchinis. And today, I’m going to show you a few recipes I have tried (and had success) with shredded zucchini.

A few points to note about large zucchini:

I can almost guarantee that you’re not going to find these big bad mamajamas in your grocery store. They’re usually getting pawned off at farmer’s markets and farm stands, so go and check them out! You know that I’m going to endorse local markets whenever I can.

An even better place to look for giant zucchini is a friend or neighbor’s garden. If you ask if they have any large zucchini, chances are it will be a relief for them to get them off their hands. Just don’t take more than you can handle!

I remember there was one time I was visiting my grandparents out in Ohio when one of my aunts tempted me with this GIANT zucchini. And I’m not joking; this thing was massive. My grandmother told me not to take it. She didn’t want to be responsible for this monster.

But knowing young me, I took this behemoth (much to her dismay). When we weighed it, the zucchini was 9 lbs!! We made everything we could possibly think of; we made breads, fritters, and even a thick tomato sauce/stew called “stuff”. (Grandma, I know you’re reading. I need that recipe!) We still probably had about 5 lbs. left over.

She told us, “You better take the rest of that home with you.”

(We forgot it.)

The moral of the story is, don’t be tempted by large amounts of zucchini. It can, and will, take over you!

Large zucchinis also have tough skin and seeds (like I said earlier). You’re going to have to peel the skin and scoop out the seeds. You don’t want rough and tough bits in your food! I suggest using a grapefruit spoon because the teeth on the spoon do great work of getting the seeds out fast.

So why only 7 recipes?

Sure, I could throw so many zucchini recipes at you it would make your head spin! But the reason why I have done these 7 is that they are all tried and tested by me. I would hate to link a recipe that I didn’t try, only for it to be a bad recipe. If you like recipe compilation posts, let me know in the comments so I will know to make more!

With all this being said, let’s jump into the recipes!

Zucchini Fritters

Recipe by Food Drinks Life

Of course, I’m not going to miss an opportunity to plug my own recipe! They are delicious, cheesy and easy. ‘Nuff said. Try the recipe.

Pumpkin Zucchini Bread

Recipe by Shugary Sweets

This is a personal favorite that I have made for the second year in a row. Something about pumpkin and cream cheese is so delicious I can’t contain myself! I did freeze a loaf and took it out a couple months later and it was just as good as the day I made it. Just do yourself a favor and freeze the frosting separately, or all the frosting will get lifted away with the plastic/ aluminum foil. Try the recipe.

Blueberry Zucchini Bread

Recipe by Hoosier Homemade

When you cover the blueberries in flour first, they won’t fall to the bottom! This recipe tastes like if you took the blueberries out, it would still be a good loaf! Try the recipe.

Zucchini Tots

Recipe by The Neighborhood Moms

I can’t tell if the recipe doesn’t make that many or they just disappear too quickly! They are naturally low carb and gluten-free. Also, super fun to eat! Try the recipe.

Zucchini Oatmeal Chocolate Chip Cookies

Recipe by Love To Be In The Kitchen

I actually made this recipe gluten-free! I replaced the all-purpose flour with gluten-free 1-to-1 baking flour and used gluten-free oats. They came out delicious! If you are going to eat them at any other time than right out of the oven, give them a 15-second zap in the microwave. Try the recipe.

Double Chocolate Zucchini Bread

Recipe by Graceful Little Honey Bee

These were not quite a bread, but not quite a cupcake either. It’s cakey, but not enough for frosting. My brother called it a cuppin! Great crowd pleaser. Try the recipe.

Coconut Flour Carrot Zucchini Muffins

Recipe by Bianca Tang

Gluten-free and super tasty! I made them when we had company on the 4th of July (I know, running the ovens on a national grilling holiday) and they couldn’t even tell there was zucchini in them! Try the recipe.

So there you go! I’ve given you a head start on how to finish up those zucchinis! If you are looking for more recipes, be sure to follow me on Pinterest for my latest tries and finds, as well as my Instagram, where I have been testing the waters for Recipe Test Tuesdays! Let me know what your favorite recipe is for zucchini in the comments down below.

Cheers dears!


Founder and Writer for Food Drinks Life. Drop a line, say hi!


  1. I’m glad to see you back and posting more delicious recipes! c: Keep up the good work!

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