Egg Free, Dairy Free Oven Baked Zucchini Patties

Zucchini is such a versatile vegetable. I love it in breads and cookies. I wanted to try something a little different and made it into an oven baked patty. I used 2 tsp of Old Bay seasoning in the batch and it tasted almost like a crab cake. Since Jazlyn can't have seafood, this is the next best thing.

Oven Baked Zucchini Patties

2 cups shredded zucchini, thoroughly drained
1 cup safe dry bread crumbs
2 tbsp dairy free margarine, melted
1 tsp baking powder
Seasonings desired
1/4 cup flour

Combine all of the ingredients except for the flour. Shape the mixture into patties then coat them in the flour. Place them on a lightly oiled or foil lined baking sheet. Bake at 400 for 15 minutes, flip the patties over then bake an additional 15 minutes or until golden on both sides and cooked through.
* Italian seasoning, garlic salt and pepper is a good combination for kids or those who don’t like spicy foods.
* Old Bay seasoning will made the patties taste like a crab cake.
* Serve plain or with a desired dipping sauce.
* Good served on a roll topped with lettuce and tomato.


Shared with Meatless Mondays.

Egg Free, Dairy Free, Nut Free Sunbutter Oat Zucchini Cookies

The Zucchini Bread and Muffins were such a huge hit at our house, that I decided to try and make zucchini cookies. My girls wanted Sunbutter added to the cookies. The result was a wonderfully soft flavorful cookie.

Sunbutter Oat Zucchini Cookies

1 cup dairy free margarine
1 cup Sunbutter
1 cup brown sugar
1 cup shredded zucchini
1/2 cup sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 cups flour
2 cups oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups raisins and/or safe chocolate chips, optional

Use an electric mixer to beat the margarine, Sunbutter, brown sugar, zucchini, sugar, applesauce and vanilla until combined. In a separate bowl, combine the flour, oats, baking powder, baking soda and salt. Add the flour mixture to the margarine mixture and beat until thoroughly combined. Fold in the raisins and/or chocolate chips. The batter will be very moist. Drop by rounded spoonful onto a parchment paper lined baking sheet. The cookies will not spread and they will keep the shape you drop them in. Bake at 350 for 12-15 minutes or until lightly browned on the bottom. Cool for 3-4 minutes on the baking sheet then remove the cookies to wax paper to cool completely. It is important to cool the cookies slightly on the baking sheet because they will crumble while they are still hot.

Egg Free, Dairy Free, Nut Free Zucchini Muffins

I made my Zucchini Bread recipe into the best Zucchini Muffins. I just fill lined muffin cups 2/3 full then baked them 18-20 minutes or until a toothpick inserted in the center comes out clean. I placed them by batch in Ziplock bags in the freezer. The girls love the muffins for a quick easy breakfast or snack.

Egg Free, Dairy Free, Nut Free Zucchini Bread

This bread is amazing and moist. It is by far the best zucchini bread I've ever had, allergies or not. You can keep the bread at room temperature or in the fridge. When I make the zucchini bread, I like to make a variety of flavors. To make this process easier, I prepare all of the batter at one time (at least a triple batch). Then I place 1 portion of the batter into a separate mixing bowl and stir in the flavors we want to use. I repeat this until all of the batter is used. We love this bread plain, but after the recipe I have included our other favorite varieties.

Zucchini Bread

1 1/2 cups flour
1/2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4-1 cup sugar
1 cup finely shredded zucchini
1/4 cup oil
1/2 cup unsweetened applesauce

Combine the flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine the sugar, zucchini, oil and applesauce. Add the flour mixture to the zucchini mixture and stir until just moistened. Transfer the batter to a sprayed 8 1/2x4 1/2 loaf pan. Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan. Cool completely on the wire rack before slicing. Store wrapped in foil or plastic wrap.
* You can substitute 1 cup of finely shredded apple for the zucchini.
* You can substitute 1 cup of mashed banana for the zucchini.

Pineapple Coconut Zucchini Bread - stir flaked coconut and drained crushed pineapple into the batter.
Coconut Chocolate Chip Zucchini Bread- stir flaked coconut and safe chocolate chips into the batter. We also like this bread without the chocolate chips and use extra coconut.
Double Chocolate Chip Zucchini Bread - stir cocoa powder and safe chocolate chips into the batter.
Blueberry Zucchini Bread - stir frozen blueberries into the batter.
Cinnamon Zucchini Bread - stir cinnamon sugar into the batter then generously sprinkle additional cinnamon sugar over the top before baking.
*  Vary the amounts of these ingredients to suit your family's taste.