Tag Archive for Recipe

Zucchini Pancakes

The zucchini harvest here at the Spindle Ranch is going gangbusters.  I had been perusing the allrecipes.com website and came across this recipe for a pancake with a twist.  This was a great breakfast pancake as it has the zucchini, onion, and my favorite, cheddar cheese.  You could add any variation that you please with this recipe.  Maybe add some green onion, or finely chopped jalapenos, or green peppers.  Travel Man suggested this would be a great pancake to eat with a couple of fried eggs on the side.

 

 

With your next harvest of zucchini try out this scrumptious recipe.

 Ingredients

  • 2 cups grated zucchini
  • 1 cup shredded Cheddar cheese
  • 1/2 cup grated onion
  • 2 eggs, beaten
  • 1 cup biscuit baking mix (such as Bisquick®)
  • 2 teaspoons vegetable oil, as needed
 

Directions

  1. Mix zucchini, cheddar cheese, and onion together in a bowl.
  2. Stir eggs and biscuit mix into zucchini mixture until well combined.
  3. Heat vegetable oil on the griddle or large skillet over medium heat.
  4. Scoop about 1/4 cup batter onto heated griddle. 
  5. Cook until pancakes are browned, 3 to 4 minutes per side.
  6. Repeat with remaining batter.

I did not take pictures when I made these, so my post is a little barren.  But I wanted to share this recipe with you, because it’s almost like an omelette and biscuit on your plate at the same time.  An easy, simple weekend breakfast kind of pancake.  Enjoy!

Have you Made your Zucchini Muffins?

www.reneesrevelings.com

If you have a garden, and you’re growing some zucchini, you need this recipe.  These muffins are so moist and yummy, I love baking them for breakfast. And they freeze well, and taste oh so good with a morning latte.  If you want a fresh muffin hurry on over, these generally don’t last too long at my house.

Ingredients

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

The How To’s

And by the way you don’t need a mixer for this recipe.
  • Preheat the oven to 350°F.  In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if you’re adding them.

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

  • Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use your favorite cookie scoop or a small spoon distribute the muffin dough equally among the cups, filling the cups up completely.   You’ll notice I had enough batter left over to make a mini zucchini loaf.

www.reneesrevelings.com

www.reneesrevelings.com

  • Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

www.reneesreveliongs.com

 

  • Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  • While you’re waiting for the muffins to cool go and make yourself a coffee or a latte to wash them down with!

It’s so incredible to me that the zucchini comes from the garden plant with the biggest leaves, and can end up as a yummy and delicious treat.  Stay tuned for my next zucchini recipe.  I made some wonderful breakfast pancakes that did not require any syrup.  What’s your favorite recipe that requires your zucchini from the garden?

This recipe was found at simplyrecipes.com
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