The Seasoned Franciscan - Cooking Joyfully

Double Zucchini Recipes!

By I.G. Bauer (Seasonal) on Friday, August 12th 2022

Zucchini Waffles

Depending on the size of your waffle baker, this recipe should yield anywhere from 4 (large) to 8 waffles.This recipe can also be used for pancakes.Have leftover waffle batter? Use all of the batter to make waffles and freeze the leftovers! Homemade frozen waffles! Just for fun: add in some chocolate chips! Serves 4

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large eggs
1 cup milk any: whole, 2%, almond 
5 tablespoons unsalted butter melted and cooled
1 cup plain yogurt
1 heaping cup grated zucchini squeezed in a dishtowel or cheese cloth


  1. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, salt and cinnamon. In a separate bowl, whisk together the eggs, milk, melted butter, yogurt and the grated zucchini. Fold the wet ingredients into dry ingredients and mix until somewhat smooth and combined.
  2. Preheat your waffle baker and spray with non-stick baking spray or wipe down lightly with butter to grease the waffle baker. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Every waffle baker is different so cook according to waffle baker instructions. Mine takes about 2 1/2 minutes per waffle. Repeat until all of the waffle batter has been used. Serve with fresh fruit or maple syrup if desired! Enjoy!

If freezing the waffles, they freeze and re-heat better if they are smaller so, with my waffle baker, I break/separate my waffles into the little triangles and freeze those.

It's zucchini season! This over-abundant veggie is a form of summer squash, and I've always found it hard to use it all up without freezing it. But I also have a deep love for breakfast foods, especially pancakes. I'll be trying the pancake version of this recipe soon, I think! Recipe submitted by Vicki Lopez-Kaley.

Zucchini Brownies

1/2 cup vegetable oil or applesauce
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups zucchini, shredded
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt


  1. Preheat oven to 350.
  2. In large mixing bowl, beat together the oil and sugar.
  3. Add the egg and mix well.  Add the vanilla and shredded zucchini and mix well.
  4. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Add dry ingredients to the large mixing bowl and beat until combined.
  6. Use butter or oil to grease a 9X13-inch baking pan.  Spread mixture into prepared pan (batter will be thick) and smooth into an even layer.
  7. Bake for 30-35 minutes or until the center of the brownies springs back when gently touched.  Cool on a wire cooling rack.
  8. Frost brownies once they are completely cooled, if desired.


  • Cut granulated sugar in half (3/4 cup), and use 1 cup wheat flour and 1 cup all-purpose flour (instead of 2 cups all-purpose flour) for a healthier version of this recipe!
  • You can also add nuts, caramel, marshmallows, chocolate or peanut butter chips, or whatever you'd like to the top of the brownie batter right before putting it into the oven.

Remember being a kid? The other day, the FSPA garden hosted the Boys and Girls Club for a weeding extravaganza. Sister Lucy also had the kids try store-bought veggies versus garden-harvested ones, and she made these brownies to go with it. The kids could almost always tell which veggies came from the garden! And when it came to the brownies, they preferred the ones without nuts. I wonder if I could have told the difference between veggies when I was a kid? Recipe submitted by Sister Lucy Slinger.

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