Zucchini fresh from the garden is bountiful this time of year and making batches of bread and/or baking cakes are a favorite way to use up the harvest. It freezes well, usually only requires basic ingredients and turns out a dense, moist product.

You can enjoy it with afternoon coffee or slice it up for dessert for a satisfying treat.

This Hit List is a collection I’ve handpicked from around the net and features many different ways you can make it including Traditional/Basic, Chocolate, Pineapple, Spiced and a few healthy versions too (including whole wheat flour). Descriptions are quotes from the sites.

Bread/Loaves

Special: Yields two 1 pound loaves. I knew I was onto something delicious as I folded the last few ingredients into my batter this afternoon. Sometimes you just know. The thick and creamy batter was flecked with hundreds of green-lined strands of shredded zucchini nestled alongside the occasional flare of yellow lemon zest. From 101 Cookbooks. Basic: You will get 6 mini loaves from this recipe. I use foil pans to make the mini loaves. I like the size because it also freezes well and is the perfect size to share with friends. From Hoosier Homemade. With Cream Cheese Frosting: Includes freshly grated apple, along with oil, give the loaf a wonderfully moist texture. Add to that chopped nuts, coconut (either sweetened or unsweetened), ground cinnamon and nutmeg, and you know why this quick bread has stood the test of time. From Joy Of Baking. Chocolate: A new take on a favorite veggie dessert–this one includes unsweetened cocoa, walnuts and whole wheat flour. The result: rich, chocolatey, and dairy-free. Found at Eating Well. Chocolate with Cherries: Includes plain yogurt, eggs or an equivalent egg substitute, chocolate chips and a half cup of sweet dark fresh cherries. From Feeding My Enthusiasms. Chocolate Chip: (yields 2) Orange zest, semisweet chocolate chips, chopped pecans. From Paula Deen. Whole Wheat Flour: Applesauce, mini chocolate chips, both white and whole wheat flour. From Home Joys. Pineapple: A can of crushed pineapple (drained), chopped nuts, raisins, vegetable oil. Found at Taste Of Home. Lightened Up: Promises to have a crunchy crust, has unsweetened applesauce, canola oil, unsweetened crushed pineapple (drained) and chopped walnuts. From Taste Of Home. Gluten Free: Nice and dense, includes brown sugar, tapioca, white rice and sorghum flours, arrowroot powder, xantham gum and unsweetened applesauce. From Jenn Cuisine. Fat Free: (incorporates whole wheat flour or spelt) Can also be used to make muffins. From Happy Herbivore. Lemon: Grated lemon zest, fresh lemon juice, unsalted butter, grated nutmeg. From The Spiced Life. Spice: Ground cinnamon, nutmeg, ginger, cloves. From Martha Stewart. Cheddar: Shredded sharp Cheddar, scallions, fresh parsley, fresh dill, buttermilk. Found at Honey & Jam. Cranberry Coconut: This is really tasty. I am not a huge fan of traditional plain loaves, though my husband really likes them. I need more to flavor them up, and the coconut and cranberries really added not only flavor, but a great texture to the loaves. From The Kitchen Magpie.

Cakes

I remember the first time I was offered a slice of chocolate zucchini cake (years ago) and thinking “this has to be a joke”–but after that first (tentative) bite, I was hooked! Zucchini provides a rich moistness that bakers can’t resist and I encourage you to try it if you haven’t already. Here’s a collection of nearly a dozen recipes I’ve found online–each one sounds so delicious! If you grow this vegetable in your garden, you’ll know that it gives and gives and gives some more…I’m sure you’ll have lots on hand to give each recipe a try ;). Enjoy!

*Note: Descriptions below are quotes from the sources