Here’s a surprise favorite in our house when it comes to zucchini recipes: Lemon Zucchini Bread! We’ll make this instead of classic zucchini bread every time. This loaf is incredibly moist, super zingy from the lemon zest and topped with a flavor-popping sweet glaze. Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).

Ingredients in lemon zucchini bread

This lemon zucchini bread is a spin on our classic zucchini bread, using lemon juice, zest, and and a sweet lemon glaze. But it tastes even greater than just a citrus variation: it transforms its entire character from comforting and homey to bright and zippy! We could not stop sneaking bites of this one. The glaze absolutely makes the flavor, so don’t be tempted to leave it out. Here are the ingredients you’ll need:

• Zucchini
• Lemon zest and juice
• All-purpose flour
• Unsalted butter
• Neutral oil
• Granulated sugar and powdered sugar
• Eggs
• Vanilla extract
• Baking powder and baking soda
• Salt

Rubbing the zest enhances its flavor

This recipe uses a trick for enhancing the lemon flavor. Instead of adding the lemon zest right to the recipe, you’ll place the zest in the sugar and use your hands to rub it into the sugar for a minute or so. This activates the essential oils in the zest, helping it to taste more lemony than it would without this step.

Tips for baking lemon zucchini bread

If you’re a zucchini bread fan, you’ll know it’s simple to mix up: mix the wet and dry ingredients, pour in the pan, and bake! Here are a few tips for making the perfect bread:

• Zest your lemon first before juicing it. Lemons are difficult to grate once they’re juiced, so don’t forget the zest. A microplane grater makes quick work of it; it’s a handheld grater with small sharp holes that’s easier to use and clean than a box grater.
• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely crucial when making a zucchini bread. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.

For the lemon glaze

What makes this lemon zucchini bread is the glaze, which infuses a huge citrus burst. It brings the flavor to just the right pop, so we think it’s required here. Here’s what to know about the glaze:

• Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
• Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
• Use less if desired. You can make a half recipe of the icing if you’d like to cut the sugar.

Storage info

This lemon zucchini bread is best stored refrigerated because of the lemon glaze. Refrigerate wrapped in aluminum foil for up to 10 days, then bring to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More lemon recipes

This lemon zucchini bread is one of our top favorite quick breads, for its moist texture and zippy flavor. We couldn’t get enough of it! Here are a few other favorite lemon recipes:

• Try Lemon Blueberry Bread or Lemon Blueberry Muffins
• Go for Grandma’s Lemon Bars
• Make classic Lemon Curd
• Mix up Lemon Ricotta Pancakes or Lemon Butter Sauce

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Lemon Blueberry Bread

02

Grandma’s Lemon Bars

03

Lemon Curd

04

25 Zesty Lemon Recipes

This lemon zucchini bread recipe is…

Vegetarian.

Lemon Zucchini Bread

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Description

This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.

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Ingredients

For the Bread

• 1 ½ tablespoons lemon zest (2 large lemons)
• 1 ¼ cups granulated sugar
• ¼ cup unsalted butter, melted
• ⅓ cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon fresh squeezed lemon juice
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest). 
3. Whisk in the melted butter, oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice. Use a spatula to mix in the flour and zucchini until just combined. 
4. Pour the batter into the loaf pan. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!) 
5. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature, at least 1 hour or more.
6. Mix the glaze ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing. Allow the glaze to dry for 15 minutes, then slice into pieces and serve.
7. The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon zucchini bread

A Couple Cooks - Recipes worth repeating.

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

• Fresh corn (or canned)
• Green onion
• Eggs
• Milk
• All-purpose flour
• Cornmeal
• Sugar
• Baking powder
• Garlic powder
• Kosher salt
• Oil, for frying

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

• Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
• The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
• Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
• Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
• Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

• Sour cream
• Garlic aioli, a punchy, pungent creamy sauce
• Remoulade sauce, a French sauce made with mayo, capers and spices
• Ranch dressing, that classic American dip
• Cilantro sauce, a creamy, bright green sauce
• Pesto aioli, bursting with basil
• Sour cream sauce, a spiced, saucy version
• Chipotle aioli, a dip with a little kick

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

• Mix up a zingy Corn Salsa or go for creamy Corn Dip
• Try classic Creamed Corn
• Make Classic Corn Salad or Grilled Corn Salad
• Fire up the grill for Grilled Corn or Elote

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Corn Salsa

02

Creamed Corn

03

How to Grill Corn on the Cob (3 Ways!)

04

Classic Corn Salad

This corn fritters recipe is…

Vegetarian.

Easy Corn Fritters

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12

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Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

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Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Sure, tomatoes are the most popular ingredient for making a salsa. But what we love almost even better? A good corn salsa recipe! Salsa made with corn is zingy and bright, with sweet pops from the kernels and a zingy flavoring of lime, cilantro and cumin. Use it for dipping tortilla chips, or spoon it onto tacos, into burritos and more! You can make it when sweet corn is in season, or use canned out of season. Here’s how to make it!

Ingredients in corn salsa

Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but the majority feature tomato, onion, jalapeno and lime. Here are the ingredients in this corn salsa recipe:

• Fresh or canned corn
• Tomato
• Red onion
• Cilantro
• Jalapeño pepper
• Lime juice
• Olive oil
• Cumin
• Sugar and salt

Fresh corn vs canned

Fresh, in season corn on the cob has the best flavor in a corn salsa. While it is only available certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!

But for a substitute, canned corn works well too! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well). While you could use cooked frozen corn as well, we find it doesn’t have quite the same flavor. We prefer fresh or canned!

Whether to boil the corn

This corn salsa is delicious with fresh, in season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.

If you’re using out of season corn, we suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!

Tips for making corn salsa

This corn salsa recipe is quick and simple: it’s mostly a matter of chopping and mixing! Here are a few things to keep mind:

• The chopping takes a bit of time, especially if you’re using fresh corn. Here’s a trick for how to cut corn off the cob.
• Take care when chopping the jalapeño: avoid touching your eyes and make sure to wash your hands right away! If you like spicy foods, you can include the jalapeño seeds in the salsa (but we prefer it without here).
• Season with sugar to taste. Depending on the ripeness of your corn, you may need to add more sugar to taste.

Storage info

Homemade corn salsa lasts up to 4 days refrigerated in a sealed container. It may release more liquid over time, so serve it with a slotted spoon if using in tacos. You also may need to refresh the flavors with a pinch or two of salt.

How to serve it

Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:

• Serve with tortilla chips as an appetizer (even better, make homemade tortilla chips)
• Spoon onto tacos like salmon tacos, shrimp tacos, fish tacos, mushroom tacos, sweet potato tacos, or black bean tacos
• Serve with grilled fish like grilled salmon, grilled cod or grilled shrimp
• Add to chicken dishes like garlic chicken
• Serve in bowl meals like burrito bowls, shrimp bowls, and more

More corn recipes

Want more with fresh or canned corn? Here are some great corn recipes to use this ingredient:

• Try classic Creamed Corn
• Go for Mexican Inspired Corn Dip
• Make Classic Corn Salad or Black Bean and Corn Salad
• Fire up the grill for Grilled Corn on the Cob or Elote (Mexican Grilled Corn)

01

Creamed Corn

02

Classic Corn Salad

03

Perfect Grilled Corn on the Cob

04

21 Tasty Corn Recipes

This corn salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Corn Salsa

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6

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Description

It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.

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Ingredients

• 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
• ½ cup diced tomato (1 medium tomato)
• ½ cup diced red onion
• ¼ cup finely chopped cilantro
• 1/2 jalapeño pepper, seeds removed and minced
• 2 tablespoons fresh lime juice
• 1 teaspoon olive oil
• ¼ teaspoon cumin
• ¼ teaspoon granulated sugar, plus more to taste
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Shuck the corn, removing the silk. 
2. If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
3. Cut the corn off the cob. 
4. Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos, bowl meals, grilled fish, shrimp, or chicken. Store  up to 4 days refrigerated.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!

• Category: Appetizer
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Keywords: Corn salsa, corn salsa recipe

A Couple Cooks - Recipes worth repeating.

There are tasty recipes and then there are family favorites, and this one will make you a legend in your circles: Chocolate Zucchini Bread! It’s beautifully moist, dark chocolaty and sprinkled with a generous helping of chips, making pools of melty chocolate if it’s warm and satisfying chunks when it’s cooled. We’re picky when it comes to chocolate breads and this one is truly sublime. It’s got just the right rich flavor and works as a snack or a dessert: top it with whipped cream for a true delight! Here are all our secrets.

Ingredients in chocolate zucchini bread

This chocolate zucchini bread recipe will wow your friends and family: at least it did for us! We recently visited family in Alaska and enjoyed it at a cookout with a sea view. Afterwards everyone asked for the recipe, solidifying it as “the chocolate zucchini bread.” There are a few things that are essential to the big flavor: Dutch process cocoa powder makes the best deep chocolaty flavor, and a mixture of butter and oil makes the best moist, even crumb. Here are the ingredients you’ll need:

• Zucchini
• All-purpose flour
• Dutch process (dark) cocoa powder
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Salt

Dutch process vs standard cocoa powder

Dutch process (dark) cocoa powder really is essential for the flavor in this recipe! This special type of cocoa powder is treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. This makes the flavor ultra chocolaty, with deep rich notes versus lighter fruity notes that you’ll get with regular cocoa powder.

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• Recipes that use Dutch process cocoa powder? Try these Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this favorite trick, Healthy Chocolate Pudding.

Tips for this chocolate zucchini bread recipe

Chocolate zucchini bread is simple to whip up, but there are a few keys to success here. When we made it in Alaska my sister used a ceramic pan, which ended up with a drier result than when using an aluminum pan. Here are a few notes to keep in mind:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly and can result in a drier, cakier bread. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely important with a quick bread. Overmixing the batter can cause holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
• Don’t overbake. Overbaking makes for a dry bread. Pull the bread just when a toothpick comes out clean, about 60 to 65 minutes. The internal temperature should be between 200°F and 205°F.

A few special notes on cooling

Topping chocolate zucchini bread with chocolate chips makes for a nice look. However, there is a drawback: the chips take quite a while to cool and re-solidify. You’ll want to allow 2 to 3 hours for the bread to cool in the pan, and even then sometimes the chips aren’t fully solidified. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into chocolate zucchini muffins instead!

Variation: make it into muffins!

Want a variation on this recipe? Turn it into muffins! They bake in only 20 minutes and take only about an hour to cool. To make chocolate zucchini bread muffins, simply do the following:

• Add 1 tablespoon milk to the batter.
• Divide the batter into 12 muffin cups and top with the remaining chocolate chips.
• Bake for 20 to 26 minutes at 375°F.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

• Go for classic Zucchini Bread
• Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
• Opt for plant-based with Vegan Zucchini Bread
• Mix up Best Zucchini Muffins or Healthy Zucchini Muffins

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Zucchini Bread

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Lemon Zucchini Bread

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Best Vegan Zucchini Bread

04

Chocolate Zucchini Muffins

Best Chocolate Zucchini Bread

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 slices

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Description

This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!

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Ingredients

• ¼ cup melted unsalted butter
• ⅓ cup neutral oil (vegetable, grapeseed, or canola)
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cup [210 g] all-purpose flour
• ½ cup Dutch-process (aka dark) cocoa powder (no substitutes!*)
• 2 cups large grated zucchini (about 12 ounces or 2 medium zucchini), packed
• 1 cup semi sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch aluminum loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda, and salt.
3. Use a spatula to mix in the flour, cocoa powder and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in ¾ cup chocolate chips, mixing gently a few times.
4. Pour the batter into the loaf pan. Top with the remaining ¼ cup chocolate chips*.
5. Bake 60 to 65 minutes until the top is set (a toothpick inserted should have only a few clinging crumbs, but it’s hard to tell with the chocolate chips since they can melt onto the toothpick!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread can be stored up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated tightly wrapped. You can also freeze for up to 3 months.

Notes

*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

**If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate zucchini bread, chocolate zucchini bread recipe

A Couple Cooks - Recipes worth repeating.

When it comes to iconic yogurt-based dipping sauces, tzatziki sauce is at the top of the list! This famously creamy and garlicky Greek cucumber sauce is commonly served as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip to Greece, we created a version to capture the magic of our experience with this traditional dip. Whether you’re dunking pita chips or slathering on a sandwich, we know you’ll love this one!

Common tzatziki ingredients

Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.

There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:

• Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
• Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
• Garlic: Fresh garlic is essential here; don’t use jarred minced garlic.
• Olive oil: Oil is important for taste and texture.
• Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
• Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
• Salt: Salt is essential for good seasoning.

How to make tzatziki sauce

There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:

• Peel and grate the cucumber, then salt it and let it stand 10 minutes. This helps to draw out the liquid.
• Squeeze out as much excess liquid as possible with your hands. This is essential, otherwise the dip will be much too runny.
• Mix! Then mix the cucumber with the Greek yogurt, garlic, olive oil, and seasonings.

English cucumber vs standard cucumber

This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe. You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!

Storage for homemade tzatziki

Tzatziki tastes even better after it’s been chilled for a few hours: but it’s great right away, too! How long does homemade tzatziki last? Store it in a sealed container for up to 1 week in the refrigerator.

Ways to serve it

Tzatziki sauce is full of creamy, bold, garlicky flavor: perfect for dipping and adding to sandwiches or serving with chicken or fish. Here are a few ideas on how to serve this tzatziki sauce recipe:

• Vegetables as a dip, like carrots, cucumber, red pepper strips, etc
• Pita bread or pita chips
• Falafel or falafel sandwich
• Gyros
• Chicken
• Burgers, like beef, salmon, chickpea burgers, or falafel burgers
• Salmon, pan fried, grilled or baked
• Fritters like zucchini fritters
• Fish cakes like salmon cakes, salmon croquettes, or tuna cakes
• Salads or bowl meals like Falafel Salad or Mediterranean Bowl

More sauces and dips

And that’s it! Let us know what you think of this tzatziki sauce recipe in the comments below. Here are a few more essential sauce recipes to try:

• Make garlicky Garlic Butter Sauce or Chimichurri Sauce
• Go for Peanut Sauce Recipe
• Simmer pasta sauces like Homemade Tomato Sauce, Arrabiata Sauce or Pomodoro Sauce
• Opt for dipping sauces like Romesco Sauce, Easy Avocado Sauce or Sour Cream Sauce

01

40 Essential Sauces

02

Peanut Sauce Recipe

03

Garlic Butter Sauce

04

Chimichurri Sauce

This tzatziki sauce recipe is…

Vegetarian and gluten-free.

Tzatziki Sauce

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 ½ cups

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Description

This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.

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Ingredients

• 1 cup finely grated English cucumber* (10 ounces or ¾ large cucumber)
• 2 cups (18 ounces) full-fat Greek yogurt
• 2 medium garlic cloves, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 tablespoon chopped fresh dill (optional)
• Fresh ground black pepper

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Instructions

1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
3. Serve immediately, or refrigerate for up to 1 week.
4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
   To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

• Category: Dip
• Method: No Cook
• Cuisine: Greek
• Diet: Vegetarian

Keywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe

A Couple Cooks - Recipes worth repeating.

Got zucchini? Here’s a great recipe for using up this tasty summer vegetable: Zucchini Fritters! These savory pancakes are seasoned with herbs and Parmesan cheese, then fried up in a skillet until golden brown. Eat them warm and lightly salted, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!

Ingredients in zucchini fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten in cuisines around the world, and they can be sweet or savory. Zucchini fritters are commonly eaten in the summer when zucchini is abundant. You can deep fry them, but we’ve found it’s easiest to pan fry them in a bit of olive oil. They come out salty and golden brown! Here’s what you’ll need:

• Zucchini
• Egg
• Garlic
• Flour
• Parmesan cheese
• Dried dill, onion powder, salt, and pepper
• Baking powder
• Olive oil, for frying

The trick to zucchini fritters

Here’s the thing about zucchini: it’s full of water (in fact, zucchini is 94% water). Add too much water to a fritter, and it comes out gloppy and soggy! So you’ll need to use a trick for zucchini fritters:

• Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor.
• Then, squeeze all moisture from the zucchini. First wring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.

Tips for frying

If you’ve never fried fritters before, it does take a little practice! Just like making pancakes, the first fritter might not turn out perfectly: and that’s expected. Here are a few tips for this recipe to get your zucchini fritters crisped and golden brown:

• Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil.
• The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
• Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.

Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.

Sauces for zucchini fritters

Zucchini fritters are great as is, but they’re even tastier when dipped or slathered in a creamy dipping sauce. There are lots of options here! Our favorite is tzatziki, that creamy Greek yogurt cucumber sauce. But there are many more ideas! Here are a few:

1. Tzatziki: This Greek yogurt cucumber sauce is perfect for dipping
2. Remoulade: Remoulade is mayonnaise-based, so it’s a little richer and has a developed flavor
3. Avocado Sauce: Creamy and zingy, it stars ripe avocado, Greek yogurt and cilantro
4. Sour Cream Sauce: A sour cream base makes this sauce irresistibly rich and creamy
5. Cilantro Lime Sauce: This cilantro lime ranch is just as tasty as it sounds
6. Creamy Cilantro Sauce: This vegan sauce uses cashews as the base.
7. Homemade Ranch Dressing: Speaking of ranch…it’s the perfect dipping sauce for fritters!
8. Chipotle Ranch Dressing: This spicy sauce brings a little heat.
9. Green Goddess Dressing: This herby green sauce makes magic with fritters.
10. Easy Tahini Sauce: This simple lemon tahini sauce is vegan and brings a pop to each bite.

More zucchini recipes

And that’s it! Let us know what you think of these zucchini fritters in the comments below. Here are a few more zucchini recipes for using this tasty summer vegetable:

• Make Stuffed Zucchini Boats or Zucchini Lasagna
• Try Creamy Zucchini Pasta
• Go sweet with Zucchini Bread, Chocolate Zucchini Bread, Lemon Zucchini Bread or Chocolate Zucchini Muffins
• Browse all our 20 Favorite Zucchini Recipes

01

Stuffed Zucchini Boats

02

Lemon Zucchini Bread

03

Chocolate Zucchini Muffins

04

20 Favorite Zucchini Recipes

This zucchini fritters recipe is…

Vegetarian. For dairy-free, use vegan Parmesan cheese and a vegan sauce.

Zucchini Fritters

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8

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Description

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

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Ingredients

• 4 cups large grated zucchini (1 1/2 pounds)
• 1 egg
• 1 small garlic clove, grated (about ½ tsp)
• ¾ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• ¼ teaspoon dried dill
• ¼ teaspoon onion powder
• ½ teaspoon baking powder
• 1 teaspoon kosher salt plus 1 large pinch, divided
• Fresh ground black pepper
• Olive oil, for frying
• 1 recipe Tzatziki, for serving

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Instructions

1. Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with ½ teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
2. In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, Parmesan cheese, dried dill, onion powder, baking powder, and remaining ½ teaspoon plus 1 large pinch kosher salt. Season with a few grinds of black pepper. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8-inch (about 2 tablespoons to start). Add the fritters by dropping them from ¼ cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.

• Category: Appetizer or Main Dish
• Method: Stovetop
• Cuisine: Vegetables
• Diet: Vegetarian

Keywords: Zucchini fritters, zucchini fritters recipe

A Couple Cooks - Recipes worth repeating.

It’s hard to find someone who will turn down nachos, and here’s a fun variation starring our favorite seafood: Shrimp Nachos! We’re big fans of this succulent seafood, and it makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don’t even need to cook the shrimp separately on the stove: throw them on top of the chips and bake! We love these for dinner with a good margarita, and our son gobbles them up too.

Ingredients in shrimp nachos

Nachos are always a hit, so if you’re a shrimp fan, they’re even better with juicy seasoned shrimp! Just like sheet pan nachos, you can throw everything onto a baking sheet, then throw on toppings once the shrimp is cooked through. The best part about it all is the toppings, of course! But here’s what you’ll need for the base recipe:

• Medium shrimp
• Olive oil
• Cumin, smoked paprika, garlic powder, onion powder, and salt
• Refried beans
• Pico de gallo
• Corn chips
• Mexican blend or Colby Jack cheese

Best chips to use for nachos

Of course, you can use any type of chips you like for these shrimp nachos! But we’ve found there are a few things to look for to have the best experience:

• Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings.
• Look for organic chips with a short ingredient list. Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.

Tips for buying shrimp

There’s also a lot of variation when it comes to buying shrimp for this recipe! There are many different sizes and types of shrimp that you can buy at the store. Here’s what we recommend here:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use small shrimp if you prefer. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled and deveined: Tail-on shrimp looks nice, but it’s too hard to eat for nachos. Use fully peeled shrimp for the best experience.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start!

Shrimp nachos toppings

The best part of shrimp nachos? The tasty toppings! You can make or break your nachos with the toppings you choose. They’ve got to add great flavor but also have a variety of color and texture! Here’s what we think are absolutely necessary:

• Pico de gallo: use purchased or substitute salsa.
• Corn: canned corn adds sweet pops of flavor.
• Red onion: we like the purple color that it adds to the mix.
• Green onions: the onion-y flavor and bright green color are essential.
• Black olives: They’re optional, but give a fun Tex Mex vibe.
• Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd. For vegan and dairy free, use cashew cream.
• Cilantro: You can go either way, but we’re cilantro people over here.
• Jalapeño peppers: Add pickled jalapeños if you prefer a spicy heat!
• Guacamole: Serve on the side for dipping, or spread it across the entire pan.

Ways to serve them

We like to serve these shrimp nachos as a simple dinner recipe, along with a tasty margarita recipe or Mexican-style green salad. But they also work as a fun appetizer! The hard part about serving nachos as part of an appetizer spread is that they do become soggy over time. We suggest serving them as fresh from the oven as possible. They’re ideal as a starter for a 4 to 6 person dinner party, but may not be suitable for an appetizer table where they’ll sit out for hours.

More shrimp recipes

These shrimp nachos are a fun way to eat this succulent sea food! Here are a few more great shrimp recipes we love:

• Make Sauteed Shrimp or Grilled Shrimp
• Go for Easy Shrimp and Rice Skillet
• Try zingy and refreshing Shrimp Ceviche
• Make classic Shrimp Scampi

01

40 Shrimp Recipes Perfect for Dinner

02

Perfect Sauteed Shrimp

03

Easy Shrimp and Rice Skillet

04

Shrimp Ceviche

This shrimp nachos recipe is…

Gluten-free and pescatarian.

Shrimp Nachos

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

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Ingredients

For the shrimp

• 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
• 1 tablespoon olive oil
• 1 teaspoon each cumin and smoked paprika
• ½ teaspoon each garlic powder and onion powder
• ½ teaspoon kosher salt

For the nachos

• 15-ounce can refried beans
• 1 cup salsa or pico de gallo, divided
• 6 ounces organic corn chips (approximately 1 sheet pan)
• 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
• ¼ cup canned corn, drained
• 2 tablespoons minced red onion
• 1 green onion, thinly sliced
• 1 tablespoon cilantro, chopped
• 1 handful sliced black olives (optional)
• 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
• Sour cream, for garnish (optional)
• Guacamole, for garnish (optional)

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Instructions

1. Preheat the oven to 400°F.
2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
3. In another bowl, mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese. Top with the raw seasoned shrimp, spread evenly across the chips. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp reaches 120°F).
5. Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.

• Category: Appetizer or Main Dish
• Method: Baked
• Cuisine: Tex Mex
• Diet: Gluten Free

Keywords: Shrimp nachos, shrimp nachos recipe

A Couple Cooks - Recipes worth repeating.

What’s better: banana bread or zucchini bread? Now you don’t have to choose! Make this banana zucchini bread, the perfect mashup of everyone’s favorite loaves. It’s ultra moist and fluffy, with just the right fruity banana-meets-cinnamon flavor. Use up those past-ripe bananas on your counter right along with that seasonal green veggie.

Ingredients in banana zucchini bread

This banana zucchini bread is simple to whip up if you’ve got both of the produce items on hand. Other than that, it’s a simple list of items you might already have on hand in your pantry or refrigerator. The ingredients for zucchini banana bread are:

• Ripe bananas
• Zucchini
• Salted butter
• Neutral oil
• Granulated sugar
• Eggs
• Vanilla extract
• Baking powder, baking soda, cinnamon, and kosher salt
• All-purpose flour

The riper the bananas, the better!

You’ll want bananas that are as ripe as they come: browned and blackened is great! This is the way to infuse the strongest fruity perfume into your bread and the sweetest flavor. Wait as long as possible for the best tasting moist bread.

Tips for making zucchini banana bread

Like any quick bread, for zucchini banana bread you mix the wet and dry ingredients into a batter and bake until fluffy and golden. There are just a few things to keep in mind with this specific bread:

• Vary the sugar to match the banana ripeness. You’ll want extremely ripe bananas for this bread recipe. If they aren’t completely mushy and brown, add a little more sugar to make up for it flavor-wise (using 1 cup instead of ¾ cup). Of course you’ll still want the ripest bananas you can, which yields the best result.
• Mix the ingredients until just combined. Overmixing a quick bread can lead to holes in the texture. Note that often a zucchini bread tends to have more holes than other breads due to the zucchini shreds. Mix the ingredients just until no more streaks of flour remain.
• Bake in a 9 x 9″ aluminum pan. Aluminum tends to make for a more consistent bake for quick breads. This recipe is optimized for quantities to fit a 9 x 9 pan, but you can also use an 8 x 4 pan: simply bake the bread a bit longer until the top springs back when touched and a toothpick inserted has just a few clinging crumbs.

Variations and mix-ins

There are lots of way to mix up this banana zucchini bread if you want to get creative! Here are a few options that are plays on some recipes we love:

• Toasted nuts: Mix in ¾ cup toasted walnuts, reserving a few for topping
• Chocolate chips: Add 1 cup chocolate chips, reserving a few for topping (though keep in mind, the top chocolate chips will remain melty for a few hours so it will take longer to cool before removing from the pan)
• Lemon: Increase to 1 cup granulated sugar, add 1 tablespoon each lemon zest and lemon juice, and top with this lemon glaze

Storage info

What’s the best way to store this banana zucchini bread? The bread keeps up to 3 days at room temperature wrapped in aluminum foil, or up to 1 week refrigerated. We like to store quick breads in the refrigerator to extend their life; simply allow to stand at room temperature for a few minutes before serving.

You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.

More zucchini and banana bread variations

Love a great zucchini bread, or a moist loaf of banana bread? Here are a few other ways to spin this recipe:

• Try light, zingy Lemon Zucchini Bread
• Go for rich Chocolate Zucchini Bread (or even muffins)
• Opt for classic Zucchini Bread
• Make Banana Nut Bread, Chocolate Chip Banana Bread or Blueberry Banana Bread

01

Lemon Zucchini Bread

02

Easy Banana Nut Bread

03

Chocolate Zucchini Bread

04

Chocolate Chip Banana Bread

This banana zucchini bread recipe is…

Vegetarian.

Banana Zucchini Bread

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12

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Description

This banana zucchini bread recipe is the perfect mashup of everyone’s favorite breads! It comes out fluffy and moist: a total crowd pleaser.

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Ingredients

• ¼ cup melted salted butter
• ⅓ cup neutral oil
• ¾ cup granulated sugar (for very ripe bananas, or 1 cup for ripe bananas)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 1 cup mashed banana
• 1 ½ cups shredded zucchini (about 8 ounces), grated with large grater
• 1 ¾ cup [245 g] all-purpose flour

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Instructions

1. Preheat oven to 350°F. Butter a 9×5-inch loaf pan.
2. Melt the butter, then whisk in the oil, granulated sugar, eggs, vanilla extract, baking powder, baking soda, and salt.
3. Use a spatula to mix in the mashed banana and shredded zucchini. Then mix in the flour until just combined, mixing just until there are no longer streaks of dry ingredients.
4. Pour the batter into the prepared loaf pan. Sprinkle top with a few teaspoons of extra sugar (or turbinado sugar, if desired). 
5. Bake 60 to 65 minutes, until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated (allow to come to room temperature before serving). You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Banana zucchini bread, zucchini banana bread, Banana-zucchini bread, zucchini banana bread recipe

A Couple Cooks - Recipes worth repeating.

We’re always looking for fun and healthy dinner ideas, and this one makes a splash: Shrimp Lettuce Wraps! They’re bursting with zingy flavor and crunchy veggies, and the creamy peanut sauce seals the deal. If you’re wary of eating your food in lettuce leaves, know that this one is so flavor-packed you won’t go away unsatisfied. These were quick to disappear at our house, and we hope they will be at yours! (Want vegan? Try these Tofu Lettuce Wraps!)

Ingredients in shrimp lettuce wraps

These shrimp lettuce wraps are a fun way to eat these juicy shellfish as a gluten free dinner or appetizer. Lettuce wraps are a food that originated in China, then spread throughout Southeast Asia. Today they are particularly popular in Laos and Thailand. In the past decades they have become very popular in America, especially with the interest in gluten-free and keto diets. This recipe is not authentically Asian, but a spin on the American interpretation of the idea. Here’s what you’ll need for this recipe:

• Shrimp, deveined and tail on or peeled
• Hoisin sauce
• Soy sauce or tamari
• Rice vinegar
• Cornstarch
• Olive oil
• Garlic
• Ginger
• Green onions
• Butter lettuce
• Carrots
• Bell pepper
• Cilantro

Tips for buying shrimp

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for shrimp lettuce wraps:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though small shrimp would also work well in lettuce leaves. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled (or tail on): Tail on shrimp looks the best aesthetically, but it is definitely harder to eat for shrimp lettuce wraps. We left the tails on for the photo, but would recommend serving with fully peeled shrimp.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start this recipe.

Best lettuce for shrimp lettuce wraps

What’s the best type of lettuce for shrimp lettuce wraps? The best variety to use here is butter lettuce, also called Bibb lettuce. The delicate flavor, handheld size and circular shape of butter lettuce make it perfectly suited for wraps.

• Butter lettuce is a variety of green lettuce that has a soft, delicate texture reminiscent of the creaminess of butter and a mild, sweet flavor. This term includes both Boston and Bibb lettuce. It’s often sold as a small head with the roots still attached to keep it from wilting, or in boxes of separate leaves.
• Are there any substitutes? You could try romaine hearts, but the shape is less suitable and the flavor is a bit stronger. Green cabbage is another options, but it’s tougher to bite through and has a stronger flavor as well.

Use the peanut sauce for drizzling or dipping

The best part of this shrimp lettuce wraps recipe is the sauce (in our opinion!). This peanut sauce recipe is savory, sweet, salty, sour, and a little spicy all at once. It adds dimension and makes these lettuce wraps absolutely irresistible.

You can use the sauce for dipping, but we find it can be a little hard to dip the wraps into the sauce without them falling apart. So we like to simply drizzle each wrap with the sauce!

How to serve shrimp lettuce wraps

You can use these shrimp lettuce wraps as an appetizer, but because of the prep time involved we prefer to eat them as a main dish! If you serve them as a main, add another dish or two to round it out and make a satisfying meal. Here are a few ideas for sides to serve with lettuce wraps:

• Rice
• Coconut Rice
• Quinoa
• Mango Salad with Lime
• Greens with Carrot Ginger Dressing
• Spicy Edamame

More shrimp recipes

And that’s it! Let us know what you think of these shrimp lettuce wraps in the comments below. They’re a delicious gluten-free dinner idea and great as a summer dinner. Here are a few more shrimp recipes you might enjoy:

• Try zingy and refreshing Shrimp Ceviche
• Go for Easy Shrimp and Rice Skillet
• Grab 18 Tasty Shrimp Appetizers
• Opt for Shrimp Fra Diavolo or Shrimp Scampi
• Fire up the grill for Perfect Grilled Shrimp

01

Shrimp Ceviche

02

Easy Shrimp and Rice Skillet

03

Shrimp Scampi

04

Shrimp Fra Diavolo

This shrimp lettuce wraps recipe is…

Pescatarian, dairy-free, and gluten-free (with gluten-free hoisin sauce and tamari).

Shrimp Lettuce Wraps

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• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce!

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Ingredients

• 1 recipe Peanut Sauce
• ¼ cup hoisin sauce (or gluten free hoisin)
• 1 ½ tablespoons soy sauce (or tamari)
• 1 ½ tablespoons rice vinegar
• ½ tablespoon cornstarch
• 1 1/2 pounds medium shrimp, deveined and tail on or peeled
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 2 garlic cloves, minced
• ½ tablespoon grated fresh ginger
• 3 green onions, thinly sliced
• 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
• 2 carrots, julienned or shredded
• 1 bell pepper, thinly sliced
• Fresh cilantro, for garnish

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Instructions

1. Whisk together the ingredients for the Peanut Sauce, or make it in advance. (Store refrigerated for up to 2 weeks; allow to come to room temperature before serving.)
2. In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and cornstarch. 
3. Heat the 2 tablespoons olive oil in a large skillet. Add the shrimp, ½ teaspoon kosher salt, garlic, and ginger and cook 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
4. When the shrimp is almost cooked, add white and light green portions of the green onions and the sauce and sauté for 30 seconds more. Remove from the heat.
5. To serve, place the shrimp in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, red pepper strips, and torn cilantro leaves. Drizzle with the peanut sauce before serving, or use it for dipping.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Shrimp lettuce wraps

A Couple Cooks - Recipes worth repeating.

Got ripe bananas on hand? There are infinite ways to use them, but here’s one fruit-packed way that’s a must try: Banana Blueberry Muffins! They’re light, fluffy and lightly sweet, packed juicy purple berries that add a blast of sweet tart to each bite. Sprinkle with crunchy turbinado sugar, and they’re perfect for simple breakfasts or sweet snacks.

Ingredients in banana blueberry muffins

This banana blueberry muffins recipe is a classic muffin recipe: a simple batter made with ingredients you likely already have on hand. They come out light and fluffy, with nice domes and a crunchy sugar top. As always, you’ll want the ripest bananas you have for this one. Here’s what you’ll need:

• Blueberries
• All-purpose flour
• Cinnamon and ground ginger
• Baking powder and baking soda
• Kosher salt
• Mashed ripe banana
• Egg
• Granulated sugar
• Vegetable oil
• Vanilla extract
• Turbinado sugar, for topping

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Tips for baking these muffins

Banana blueberry muffins are quick and easy, perfect for whipping up on a lazy afternoon, the night before you want them, or as a weekend baking project. There are just a few things to keep in mind for this recipe:

• Ripe bananas are key. The riper the banana, the better the muffin! You’ll want bananas that are very soft with lots of browning on the peel. The ripeness is essential infusing the muffin with banana flavor, sweetness, and moistness. Don’t attempt this with sub-par fruit!
• Sprinkle with turbinado sugar. Turbinado sugar is chunky sugar that adds a crunch to the top of each muffin. It’s irresistible! If you don’t have it, you can top with brown sugar or granulated sugar.
• Baking at 400°F makes a taller muffin. After years of experimenting, we recommend baking muffins at 400 degrees Fahrenheit (versus the standard 350F). It makes a taller and fluffier muffin: and it’s quicker to bake!

Variations on banana blueberry muffins

This blueberry banana muffins recipe is a spin on our classic Banana Muffins recipe made with all-purpose flour and sugar. But want a healthy spin? We’ve got a few other variations on banana muffins that you could modify:

• Healthy blender muffins: Make a wholesome spin by folding in 1 cup blueberries to this Healthy Banana Muffins recipe
• Oatmeal muffins: Add oats to the mix by folding in 1 ½ cups blueberries to this Banana Oatmeal Muffins recipe
• Banana bread: Make it into bread with this Blueberry Banana Bread

Storage info

How to store banana blueberry muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:

• Up to 3 days: Store at room temperature in a sealed container.
• 1 week: These muffins store well in the refrigerator as well! Let them stand at room temperature for a few minutes before eating.
• 3 months: Freeze in a sealable container and store up to 3 months.

More muffins recipes

This banana blueberry muffins recipe is a favorite: but we’ve got so many muffin recipes! Here are a few to try:

• Go for Morning Glory Muffins
• Try Easy Chocolate Muffins
• Opt for Banana Nut Muffins or Banana Chocolate Chip Muffins
• Grab Lemon Poppy Seed Muffins or Lemon Blueberry Muffins

01

Easy Chocolate Muffins

02

Banana Nut Muffins

03

Lemon Blueberry Muffins

04

21 Easy Muffin Recipes

This blueberry banana muffins recipe is…

Vegetarian.

Banana Blueberry Muffins

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• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12

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Description

These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor.

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Ingredients

• 1 ½ cups fresh blueberries*, plus more for topping
• 1 ½ cups [210 g] all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups mashed ripe banana (about 3 large or 4 medium)
• 1 egg
• 2/3 cup granulated sugar
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• Turbinado sugar, for topping

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Instructions

1. Preheat the oven to 400°F. Add 12 muffin cups to a muffin tin.
2. Wash and dry the blueberries. 
3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla extract.
5. Mix the wet ingredients into the dry ingredients using a spatula and stir until a smooth batter forms. Avoid the urge to overmix. Mix the blueberries into the flour mixture. Fold the blueberries into the batter with a spatula. 
6. Divide the batter evenly into the muffin cups. Add a few extra berries to the top of each muffin, then sprinkle the tops with turbinado sugar.
7. Bake the muffins for 18 to 20 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

• Category: Muffins
• Method: Baked
• Cuisine: Muffins
• Diet: Vegetarian

Keywords: Banana blueberry muffins, blueberry banana muffins

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