17 Amazing Shredded Zucchini Recipe Ideas

Summer brings an abundance of fresh zucchini, and shredding this versatile vegetable opens up countless delicious possibilities. From sweet breads to savory casseroles, shredded zucchini adds moisture and nutrition to your favorite dishes.

These creative recipes transform ordinary zucchini into extraordinary meals that your whole family will love and request again and again.

01. Blueberry-Lemon Zucchini Loaf

This elevated zucchini bread combines fresh blueberries with bright lemon flavors. The whole wheat flour and oats make it more nutritious than traditional versions.

Ingredients: 2 cups shredded zucchini, 1½ cups whole wheat flour, ½ cup rolled oats, 1 cup fresh blueberries, 2 large eggs, ⅓ cup vegetable oil, ¾ cup sugar, 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, zest of 2 lemons, ¼ cup sliced almonds.

How To Make Blueberry-Lemon Zucchini Loaf

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture, which prevents a soggy loaf.

2. Whisk together flour, oats, baking soda, and salt in a large bowl. In another bowl, beat eggs, oil, sugar, vanilla, and lemon zest until well combined.

3. Fold the wet ingredients into the dry ingredients until just combined. Gently stir in the squeezed zucchini and blueberries, being careful not to overmix.

4. Pour batter into prepared pan and sprinkle sliced almonds on top. Bake for 55-60 minutes until a toothpick inserted in center comes out clean.

02. Mini Chocolate Chip Zucchini Muffins

These bite-sized muffins are perfect for breakfast or snacks. The shredded zucchini keeps them incredibly moist while chocolate chips add sweetness.

Ingredients: 1½ cups shredded zucchini, 2 cups all-purpose flour, ½ cup mini chocolate chips, 2 large eggs, ½ cup vegetable oil, ¾ cup brown sugar, 1 teaspoon vanilla extract, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon cinnamon.

How To Make Mini Chocolate Chip Zucchini Muffins

1. Preheat oven to 375°F and spray mini muffin tins with cooking spray. Pat the shredded zucchini dry with paper towels to remove excess water.

2. Mix flour, baking powder, salt, and cinnamon in a large bowl. In separate bowl, whisk eggs, oil, brown sugar, and vanilla until smooth.

3. Add wet ingredients to dry ingredients and stir until just combined. Fold in zucchini and chocolate chips without overmixing the batter.

4. Fill mini muffin cups about ¾ full with batter. Bake for 12-15 minutes until tops spring back when lightly touched.

5. Cool in pans for 5 minutes before transferring to wire rack. These freeze beautifully for up to 3 months in airtight containers.

03. Zucchini Banana Breakfast Bread

Two favorite quick bread ingredients come together in this moist, wholesome loaf. The banana adds natural sweetness while zucchini provides extra nutrition.

Ingredients: 1 cup shredded zucchini, 2 ripe bananas mashed, 1¾ cups all-purpose flour, 2 large eggs, ⅓ cup melted butter, ½ cup sugar, 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon.

How To Make Zucchini Banana Breakfast Bread

1. Heat oven to 350°F and grease a 9×5-inch loaf pan. Squeeze shredded zucchini in clean towel to remove moisture, then set aside.

2. Combine flour, baking soda, salt, and cinnamon in medium bowl. In large bowl, mix mashed bananas, eggs, melted butter, sugar, and vanilla.

3. Stir dry ingredients into banana mixture until just combined. Gently fold in the squeezed zucchini without overmixing the batter.

4. Pour into prepared pan and bake 50-55 minutes until golden brown and toothpick comes out with just a few moist crumbs attached.

04. Bright Lemon Zucchini Bread

This super-moist bread bursts with bright lemon flavor and makes perfect use of summer zucchini. It’s sweet enough for dessert yet wholesome for breakfast.

Ingredients: 1½ cups shredded zucchini, 2 cups all-purpose flour, 2 large eggs, ½ cup vegetable oil, 1 cup sugar, zest and juice of 2 lemons, 1 teaspoon vanilla extract, 1½ teaspoons baking powder, ½ teaspoon salt.

How To Make Bright Lemon Zucchini Bread

1. Preheat oven to 350°F and prepare a 9×5-inch loaf pan with cooking spray. Press shredded zucchini between paper towels to absorb excess moisture.

2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat eggs, oil, sugar, lemon zest, lemon juice, and vanilla until well blended.

3. Add flour mixture to wet ingredients and stir until just combined. Fold in the pressed zucchini gently to maintain tender texture.

4. Transfer batter to prepared pan and bake 55-60 minutes until golden and toothpick inserted in center comes out mostly clean.

5. Cool completely in pan before removing. I like to wrap this bread and let it sit overnight for even better flavor development.

05. Gluten-Free Blender Zucchini Muffins

These flourless muffins come together quickly in your blender for an easy gluten-free treat. Mini muffin size makes them perfect for portion control.

Ingredients: 1 cup shredded zucchini, 2 cups old-fashioned oats, 2 large eggs, ⅓ cup honey, ¼ cup almond butter, 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ⅓ cup mini chocolate chips.

How To Make Gluten-Free Blender Zucchini Muffins

1. Preheat oven to 350°F and spray mini muffin tins with cooking spray. Pat zucchini dry with paper towels to remove excess water.

2. Add oats to blender and pulse until they form a coarse flour consistency. Add eggs, honey, almond butter, vanilla, baking soda, salt, and cinnamon.

3. Blend until smooth batter forms, about 30 seconds. Stir in zucchini and chocolate chips by hand to distribute evenly throughout batter.

4. Fill mini muffin cups ¾ full and bake 15-18 minutes until tops are set and lightly golden brown around edges.

06. Protein-Rich Almond Flour Zucchini Bread

Almond flour creates a tender, protein-packed gluten-free bread that’s naturally nutritious. Properly draining the zucchini prevents soggy texture in this delicate loaf.

Ingredients: 2 cups shredded zucchini, 2½ cups almond flour, 3 large eggs, ¼ cup melted coconut oil, ½ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup dark chocolate chips.

How To Make Protein-Rich Almond Flour Zucchini Bread

1. Preheat oven to 350°F and line 9×5-inch loaf pan with parchment paper. Place shredded zucchini in clean kitchen towel and squeeze firmly to remove as much moisture as possible.

2. Whisk almond flour, baking soda, and salt in large bowl. In separate bowl, beat eggs, melted coconut oil, maple syrup, and vanilla until smooth.

3. Pour wet ingredients into dry ingredients and stir until just combined. Fold in the well-drained zucchini and chocolate chips gently.

4. Transfer to prepared pan and bake 45-50 minutes until golden brown and toothpick comes out with few moist crumbs.

5. Cool completely before slicing, as almond flour breads need time to set properly for best texture and easier cutting.

07. Low-Carb Quiche with Zucchini Crust

Shredded zucchini forms a surprisingly sturdy crust for this healthier take on classic quiche Lorraine. It’s packed with cheese, bacon, and fresh scallions.

Ingredients: 3 cups shredded zucchini, 6 large eggs, 1 cup Jarlsberg cheese shredded, 6 strips bacon cooked and crumbled, 3 scallions chopped, ½ cup heavy cream, ¼ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper.

How To Make Low-Carb Quiche with Zucchini Crust

1. Preheat oven to 400°F and grease a 9-inch pie pan. Squeeze shredded zucchini in clean towel until very dry, removing as much water as possible.

2. Mix squeezed zucchini with 1 beaten egg and Parmesan cheese. Press mixture firmly into prepared pie pan, forming crust up the sides.

3. Bake crust for 15 minutes until edges are golden and set. Remove from oven and reduce temperature to 350°F.

4. Whisk remaining 5 eggs with cream, salt, and pepper. Sprinkle bacon, Jarlsberg cheese, and scallions over baked crust.

5. Pour egg mixture over filling and bake 25-30 minutes until center is just set and top is lightly golden brown.

08. Fudgy Chocolate Zucchini Brownies

These one-bowl brownies hide shredded zucchini for extra moisture and nutrition. You’ll never taste the vegetables in these rich, fudgy treats.

Ingredients: 1½ cups shredded zucchini, ½ cup butter, 4 oz dark chocolate chopped, ¾ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon salt, ½ cup chocolate chips.

How To Make Fudgy Chocolate Zucchini Brownies

1. Preheat oven to 350°F and line 8×8-inch pan with parchment paper. Pat shredded zucchini dry with paper towels to remove excess moisture.

2. Melt butter and chopped chocolate in medium saucepan over low heat, stirring until smooth. Remove from heat and whisk in sugar until combined.

3. Beat in eggs one at a time, then vanilla. Stir in flour, cocoa powder, and salt until just combined, then fold in zucchini and chocolate chips.

4. Pour batter into prepared pan and bake 25-30 minutes until toothpick comes out with few moist crumbs attached for fudgy texture.

09. Three-Cheese Zucchini Tots

These crispy-outside, gooey-inside tots use three different cheeses for maximum flavor. Fresh shredded cheese melts better than pre-packaged for creamiest results.

Ingredients: 2 cups shredded zucchini, ½ cup sharp cheddar cheese freshly shredded, ½ cup mozzarella cheese freshly shredded, ¼ cup Parmesan cheese grated, 1 large egg beaten, ⅓ cup panko breadcrumbs, 2 tablespoons all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt.

How To Make Three-Cheese Zucchini Tots

1. Preheat oven to 425°F and line baking sheet with parchment paper. Squeeze shredded zucchini in clean kitchen towel until very dry.

2. Combine squeezed zucchini, all three cheeses, beaten egg, panko breadcrumbs, flour, garlic powder, and salt in large bowl until well mixed.

3. Using your hands or small cookie scoop, form mixture into small tot shapes about 1 inch long. Place on prepared baking sheet.

4. Bake 15-18 minutes until golden brown and crispy on outside. Serve immediately with ketchup, marinara, or ranch dipping sauce.

5. For air fryer method, cook at 400°F for 8-10 minutes, shaking basket halfway through for even browning.

10. Tropical Zucchini-Pineapple Bread

This unique quick bread combines zucchini with sweet pineapple for tropical flavors. Brushing pineapple juice on top keeps the loaf extra moist and flavorful.

Ingredients: 1 cup shredded zucchini, 1 cup crushed pineapple drained (reserve juice), 2 cups all-purpose flour, 2 large eggs, ½ cup vegetable oil, ¾ cup sugar, 1 teaspoon vanilla extract, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon cinnamon.

How To Make Tropical Zucchini-Pineapple Bread

1. Preheat oven to 350°F and grease 9×5-inch loaf pan. Drain crushed pineapple well, reserving 2 tablespoons juice for brushing. Pat zucchini dry.

2. Whisk flour, baking powder, salt, and cinnamon in medium bowl. In large bowl, beat eggs, oil, sugar, and vanilla until well combined.

3. Stir dry ingredients into wet ingredients until just mixed. Gently fold in zucchini and drained pineapple without overmixing batter.

4. Pour into prepared pan and bake 55-60 minutes until golden brown and toothpick comes out clean from center.

5. While still warm, brush top with reserved pineapple juice for extra moisture and tropical flavor that soaks into the bread.

11. Fresh Mozzarella, Basil & Zucchini Frittata

This vegetable-packed frittata works perfectly for breakfast, lunch, or dinner. Fresh herbs and creamy mozzarella make it restaurant-quality delicious.

Ingredients: 2 cups shredded zucchini, 8 large eggs, 4 oz fresh mozzarella cubed, ¼ cup fresh basil chopped, 2 tablespoons olive oil, 1 small onion diced, 2 cloves garlic minced, ½ cup heavy cream, salt and pepper to taste.

How To Make Fresh Mozzarella, Basil & Zucchini Frittata

1. Preheat oven to 375°F. Squeeze shredded zucchini in clean towel to remove excess water, which prevents watery frittata.

2. Heat olive oil in 10-inch oven-safe skillet over medium heat. Sauté diced onion until softened, about 3 minutes, then add garlic and cook 1 minute more.

3. Add squeezed zucchini to skillet and cook 2-3 minutes until slightly tender. Season with salt and pepper.

4. Whisk eggs with cream in large bowl and season with salt and pepper. Pour egg mixture over vegetables in skillet.

5. Scatter mozzarella cubes and fresh basil over top. Cook on stovetop 3-4 minutes until edges begin to set, then transfer to oven.

6. Bake 12-15 minutes until center is just set and top is lightly golden. Let cool 5 minutes before slicing and serving.

12. Decadent Chocolate Zucchini Cake

This celebration-worthy cake transforms humble zucchini into pure chocolate magic. The shredded vegetables add incredible moisture while remaining completely undetectable in the finished cake.

Ingredients: 2 cups shredded zucchini, 2 cups all-purpose flour, ¾ cup cocoa powder, 3 large eggs, 1 cup vegetable oil, 1¾ cups sugar, 2 teaspoons vanilla extract, 2 teaspoons baking soda, 1 teaspoon salt, 1 cup chocolate chips.

How To Make Decadent Chocolate Zucchini Cake

1. Preheat oven to 350°F and grease 9×13-inch baking pan. Lightly pat shredded zucchini with paper towels but don’t squeeze completely dry.

2. Whisk flour, cocoa powder, baking soda, and salt in large bowl. In separate bowl, beat eggs, oil, sugar, and vanilla until smooth.

3. Add wet ingredients to dry ingredients and stir until just combined. Fold in zucchini and chocolate chips gently to maintain tender crumb.

4. Pour batter into prepared pan and bake 35-40 minutes until toothpick inserted in center comes out with few moist crumbs.

5. Cool completely before frosting if desired. This cake actually improves in flavor after sitting overnight, making it perfect for advance preparation.

13. Greek-Style Zucchini Fritters with Herbs & Feta

These crispy Greek taverna favorites make perfect appetizers or light meals. Fresh herbs and tangy feta cheese create authentic Mediterranean flavors in every bite.

Ingredients: 3 cups shredded zucchini, ½ cup crumbled feta cheese, 2 large eggs beaten, ⅓ cup all-purpose flour, ¼ cup fresh dill chopped, 2 tablespoons fresh mint chopped, 2 scallions chopped, ½ teaspoon salt, olive oil for frying.

How To Make Greek-Style Zucchini Fritters with Herbs & Feta

1. Place shredded zucchini in colander and toss with 1 teaspoon salt. Let drain 30 minutes, then squeeze very dry in clean kitchen towel.

2. Combine squeezed zucchini, feta cheese, beaten eggs, flour, dill, mint, scallions, and remaining salt in large bowl until well mixed.

3. Heat ¼ inch olive oil in large skillet over medium-high heat until shimmering. Form zucchini mixture into small patties using your hands.

4. Fry patties in batches 2-3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.

5. Serve warm with tzatziki sauce or plain Greek yogurt for authentic taverna-style presentation and cooling contrast to the crispy fritters.

14. Summer Zucchini, Corn & Egg Casserole

This crustless quiche celebrates peak summer vegetables in one elegant dish. Perfect for brunch entertaining or casual backyard gatherings with fresh seasonal flavors.

Ingredients: 2 cups shredded zucchini, 1½ cups fresh corn kernels, 8 large eggs, 1 cup whole milk, 1 cup sharp cheddar cheese shredded, ¼ cup fresh chives chopped, 2 tablespoons butter, 1 small onion diced, ½ teaspoon salt, ¼ teaspoon black pepper.

How To Make Summer Zucchini, Corn & Egg Casserole

1. Preheat oven to 350°F and butter a 9×13-inch baking dish. Squeeze shredded zucchini in clean towel to remove excess moisture.

2. Melt butter in large skillet over medium heat. Sauté diced onion until softened, about 4 minutes. Add corn kernels and cook 3 minutes more.

3. Add squeezed zucchini to skillet and cook 2-3 minutes until slightly tender. Season with salt and pepper, then transfer to prepared baking dish.

4. Whisk eggs with milk in large bowl and season with salt and pepper. Pour egg mixture over vegetables and sprinkle with cheese and chives.

5. Bake 30-35 minutes until center is set and top is lightly golden. Let stand 10 minutes before cutting into squares for serving.

15. Herb-Brightened Zucchini Frittata

Fresh mint and basil elevate mild zucchini into something special in this Italian-style flat omelet. It’s perfect for impromptu entertaining or easy weeknight dinners.

Ingredients: 2 cups shredded zucchini, 8 large eggs, ¼ cup fresh basil chopped, 2 tablespoons fresh mint chopped, ½ cup Parmesan cheese grated, 3 tablespoons olive oil, 1 small onion sliced, 2 cloves garlic minced, salt and pepper to taste.

How To Make Herb-Brightened Zucchini Frittata

1. Preheat oven to 375°F. Squeeze shredded zucchini in clean kitchen towel to remove excess water that could make frittata watery.

2. Heat olive oil in 10-inch oven-safe skillet over medium heat. Cook sliced onion until golden, about 5 minutes, then add garlic and cook 1 minute.

3. Add squeezed zucchini to skillet and cook 3-4 minutes until tender. Season with salt and pepper, then stir in fresh herbs.

4. Beat eggs in large bowl and season with salt and pepper. Pour eggs over zucchini mixture and sprinkle with Parmesan cheese.

5. Cook on stovetop 4-5 minutes until edges set, then transfer to oven. Bake 10-12 minutes until center is just set and top is golden.

16. Loaded Zucchini Pizza Casserole

This crowd-pleasing dish combines pizza flavors with zucchini for a healthier twist. The shredded zucchini crust holds all your favorite toppings beautifully.

Ingredients: 4 cups shredded zucchini, 2 large eggs beaten, ½ cup mozzarella cheese shredded, 1 cup pizza sauce, 1 cup additional mozzarella cheese, ¼ cup pepperoni slices, 1 bell pepper sliced, ¼ cup Parmesan cheese grated, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Loaded Zucchini Pizza Casserole

1. Preheat oven to 400°F and grease 9×13-inch baking dish. Squeeze shredded zucchini very dry in clean kitchen towel, removing as much water as possible.

2. Mix squeezed zucchini with beaten eggs, ½ cup mozzarella, salt, and pepper. Press mixture firmly into prepared baking dish to form crust.

3. Bake zucchini crust 20 minutes until set and lightly golden around edges. Remove from oven and spread pizza sauce evenly over crust.

4. Top with remaining mozzarella cheese, pepperoni slices, bell pepper, and Italian seasoning. Sprinkle Parmesan cheese over everything.

5. Return to oven and bake 15-20 minutes until cheese is melted and bubbly. Let cool 5 minutes before cutting into squares.

17. Zucchini-Chickpea Burgers with Tahini-Ranch Sauce

These satisfying veggie burgers combine protein-rich chickpeas with fresh zucchini for amazing texture. The creamy tahini-ranch sauce makes them absolutely irresistible.

Ingredients: 1 cup shredded zucchini, 1 can chickpeas drained and rinsed, ½ cup breadcrumbs, 1 large egg, 2 cloves garlic minced, 1 teaspoon cumin, ½ cup tahini, ¼ cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon fresh dill chopped, salt and pepper to taste.

How To Make Zucchini-Chickpea Burgers with Tahini-Ranch Sauce

1. Squeeze shredded zucchini in clean towel to remove moisture. Mash chickpeas in large bowl, leaving some chunks for texture.

2. Mix squeezed zucchini, mashed chickpeas, breadcrumbs, egg, garlic, cumin, salt, and pepper until well combined. Form into 4 patties.

3. For sauce, whisk tahini, yogurt, lemon juice, dill, salt, and pepper in small bowl until smooth. Add water if needed to thin.

4. Heat oil in large skillet over medium heat. Cook patties 4-5 minutes per side until golden brown and heated through.

5. Serve on buns with tahini-ranch sauce, tomato slices, and arugula. Make extra sauce because it’s fantastic as a veggie dip too.

Final Thoughts

These creative zucchini recipes prove that this humble summer vegetable can star in both sweet and savory dishes. From breakfast breads to dinner casseroles, shredded zucchini adds nutrition and moisture to every meal.

Start experimenting with these ideas and discover new family favorites that make the most of your garden’s bounty all season long.