Home Cooks Turn Surplus Zucchini into Bread and Muffins

Gardeners with abundant zucchini harvests are using the excess produce to bake sweet treats. One recipe shows how to make a moist classic zucchini bread, combining grated zucchini with butter or oil, eggs, sugar, cinnamon, vanilla, flour, baking soda, baking powder, salt and buttermilk, mixed in alternating batches to avoid over‑mixing. Another recipe turns the surplus into zucchini coffee‑cake muffins topped with a sweet streusel, using similar pantry ingredients and a simple batter that requires no draining of the zucchini.

Both dishes are promoted as easy ways to prevent waste, offering options for breakfast, brunch or snack, and can be frozen for later enjoyment.