Moist Zucchini Dark Chocolate Bundt Cake

This Chocolate Zucchini Bundt Cake is rich, ultra-moist, and packed with deep chocolate flavor. You’d never guess it’s made with zucchini, but that’s the secret to its soft, tender crumb!

We always end up drowning in zucchini by mid-summer (anyone else feel personally attacked by their garden?), and this cake is the easiest, most delicious way to use it up. But let’s be clear: this isn’t your grandma’s bundt cake. We’re talking deep, dark chocolate, a generous handful of chocolate chips, and a glossy ganache that’s so good, you’ll want to lick the spoon.

Dark Chocolate Bundt Cake

Dark chocolate sounds intense, right? Like it’s going to be super rich and way more work. But thanks to dark chocolate cocoa powder. (which you can now find at most grocery stores! Target usually has the best price.) It’s shockingly easy to get that deep, decadent flavor without any extra hassle.

And the best part? It’s not overpowering. The shredded zucchini keeps the crumb moist and light, while the semi-sweet mini chocolate chips add just the right sweetness. You get a bold chocolate cake that’s actually balanced.

Can I Use Regular Cocoa Powder?

Absolutely. If you don’t have dark cocoa, regular unsweetened cocoa works just fine. Want to lean darker? Use dark chocolate chips or go all in with a bittersweet ganache. Honestly, whatever chocolate you’ve got—use it. This recipe is super forgiving, and your cake will still turn out delicious.

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Parmesan Basil Zucchini Fritters [+Video]

These delicious zucchini fritters are made with parmesan cheese and fresh basil for a flavorful twist. They are the perfect way to use up summer zucchini and make for a tasty appetizer or side dish.

You are going to go nuts for these crispy parmesan basil zucchini fritters! They are perfectly crunchy, full of cheesy goodness and so much flavor with only a few ingredients! Get ready to fall in love with your new favorite zucchini recipe.

I love to find new ways of using that bursting with produce zucchini plant and these parmesan basil zucchini fritters recipe is a perfect way to mix things up from the traditional zucchini bread, zucchini lasagna etc.

Ingredients for Zucchini Fritters

If you have zucchinis overflowing in your garden, grab a couple of them and a few other simple ingredients. I always like to see a quick overview of the ingredients so I know what to grab at the grocery store. Here is everything you will need:

• Zucchinis: shredded small with a box grater, no need to peel them
• Egg: helps bind the fritter together
• Flour: gives the fritters structure and just regular all purpose flour is all you need
• Chives: adds flavor
• Basil: adds flavor
• Salt and Black Pepper: adds flavor and the salt draws out moisture from the zucchini
• Mozzarella Cheese: adds gooiness
• Parmesan Cheese: adds flavor and crispiness

Dipping Sauce

• Sour Cream: acts as the base for the dipping sauce, plain Greek yogurt can also be used
• Feta Cheese: adds saltiness and flavor
• Parsley: adds freshness
• Lemon Zest and Juice: adds acidity and bright fresh flavor
• Garlic: adds flavor
• Salt and Pepper: adds flavor

I sprinkled some green onions on top for the photos so that’s totally an option if you want! The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Zucchini Fritters

You won’t believe how easy it is to make these crisp zucchini fritters! Especially when you use the air fryer! Here are the steps:

• Prepare the Zucchini: Grate zucchini using a box grater or food processor and then place in a colander with salt and let stand for 10 minutes.
• Make the Sauce: While the zucchini is sitting, make the sauce. Place all ingredients into a blender and pulse until smooth. Set aside.
• Squeeze: Using a cheesecloth or a clean kitchen towel, squeeze out as much liquid from the shredded zucchini. The salt will have released a lot of moisture.

Cheesy, saucy, rich and hearty Sausage Stuffed Zucchini Boats are a favorite in my house. Whether you serve them on their own, with a side of rice or potatoes, or chopped up and tossed with pasta (that’s my favorite way to enjoy these for lunch leftovers!), these zucchini boats are likely to be a win with your whole family.

Zucchini Boat Recipes

I stumbled across these Cheddar and Sausage Zucchini Boats from The Garlic Diaries a while back and I couldn’t get them out of my head. They were absolutely delicious!

To make this recipe, fresh zucchini is hollowed out and roasted and then filled with cheesy sausage and vegetables. Loaded with plenty of great flavors, this is a terrific way to make the most of the summer’s harvest.

I’ve been making all kinds of stuffed zucchini boats on repeat and I love how endlessly adaptable they are. From taco-inspired boats to chicken parmesan zucchini boats, saucy bbq chicken and zucchini pizza boats, we LOVE them.

As I mentioned above, I especially enjoy these recipes when I chop up the leftovers and toss them with angel hair pasta. I usually add a splash more marinara sauce over the pasta.

I reach for the zucchini and start filling them with chicken, pork, or beef as soon as they are in season each year. In all seriousness though, the leftovers are some of my favorite lunches and I’ve been known to bake some of these just to have them on hand for lunch.

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Zucchini Cupcakes with Cream Cheese Frosting

Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.

Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb, just like these Zucchini Cupcakes with Cream Cheese Frosting.

So today we’re making zucchini cupcakes with cream cheese frosting. The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and ground cloves. Then there’s a hint of vanilla and a touch of brown sugar for even more flavor.

The fluffy cream cheese frosting is the perfect topping. Smooth, creamy, extra fluffy and slightly tangy. You’re seriously going to love them. One of my favorite zucchini recipes ever!

Why Use Zucchini in Baking?

Using zucchini in baked goods adds moisture, texture and even healthy nutrients without altering the flavor. Zucchini is very mild in flavor and high in water content so it is ideal for adding moisture to a muffin, cupcake, quick bread, etc. The added bonus of using zucchini in baking is getting lots of yummy treats from all that zucchini coming from your summer garden!

Zucchini Cupcake Ingredients

Most of the ingredients for zucchini cupcakes are pantry friendly, and chances are that if you have a zucchini or two, you can whip this cupcake recipe up with little prep. Here is what you need:

Zucchini Cupcakes

• Zucchini: If you grate it finely, you won’t even know the zucchini is there.
• Flour: Just regular all-purpose flour is all you need.
• Baking Powder: Acts as a leavening agent to give the cupcakes rise and fluffiness.
• Salt: Enhances the sweetness and all the flavors.
• Seasonings: Ground Cinnamon, Nutmeg and Ground Cloves
• Vegetable Oil: Adds fat to the cupcakes to keep them moist. Canola oil also works great.
• White Sugar: Adds sweetness.
• Brown Sugar: Adds sweetness and rich flavor.
• &

Cheesy Basil Roasted Vegetables [+Video]

This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!

One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.

We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.

How to Make Roasted Summer Vegetables Video

This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!

Ingredients for Roasted Summer Veggies

Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:

• Vegetables: Carrots, Zucchini, and Yellow Squash
• Cheese: Mozzarella Cheese and Parmesan Cheese
• Flavor: Basil and Garlic
• Extra Virgin Olive Oil
• Salt and Pepper

The measurements and details for each ingredient can be found in the recipe card at the end of this post.

How to Make Cheesy Basil Roasted Vegetables

Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!

Are Vegetables Hard to Digest?

Some vegetables such as