Summer Squash 101: A Field Guide for the Slightly Overwhelmed
Summer squash harvesting is in full swing in my garden. And yep, you guessed it, there is a pile of them on the kitchen counter. I thought I had it under control this year - I planted only 4 plants each of yellow squash and zucchini. I know that’s 8 plants in total, but for me that’s restraint. 😆 Turns out though that the spaghetti squash I thought I was planting was yellow squash. 😮 So once again we are overflowing with the delicious fruits. Welcome to peak summer squash season!
Although I usually only grow the familiar yellow squash and zucchini, these tender, mild-flavored veggies show up in all shapes and sizes this time of year—curvy yellow crooknecks, bright green zucchinis, scalloped pattypans that look like flying saucers. They're everywhere, and for good reason. Summer squash is fast to cook, endlessly adaptable, and just as at home in a stir-fry as it is in a muffin.
Whether you’re a squash skeptic or a die-hard spiralizer, today’s blog will help you make the most of the season. Let’s dig in.
What is Summer Squash, Exactly?
Summer squash refers to a group of squashes harvested while still young and the skin is tender—usually in mid to late summer. Unlike winter squash, which develops a hard rind and stores for months, summer squash is picked early and eaten fresh. The skins are thin and edible, the seeds are soft, and the flesh has a delicate, slightly sweet flavor that pairs with just about anything. The vegetables are often eaten raw or cooked, but not usually stored for long periods due to their delicate skin.
Botanically speaking, squashes are technically fruits (like tomatoes) as they have seeds and develop from the flower of the plant, but they act like a vegetable in the kitchen. They’re part of the Cucurbita pepo family, which also includes pumpkins and gourds. Shapes and colors vary widely among these popular varieties:
Zucchini (Courgette): The most familiar face in the summer squash family can be green, golden, and even striped. It’s mild, moist, and quick to cook. Golden zucchini has a slightly sweeter note and adds a beautiful color contrast to its dishes.
Yellow Crookneck & Straightneck: Slightly firmer than zucchini they have a bright yellow color with either a subtle curve (crookneck) or an upright shape (straightneck) and a buttery taste. In contrast to the straightneck’s smooth skin, the crookneck squash often has a bumpy skin and is one of the oldest varieties of summer squash.
Pattypan (Scallop Squash): Shaped like a scalloped disk or a tiny UFO, this squash has a firmer flesh that makes it ideal for grilling and stuffing. It can be yellow, green, or white and is most tender when young and can be cooked whole or sliced.
Zephyr Squash: Often praised for its creamy texture, this distinctive two-tone squash has a pale green bottom (blossom end) with a yellow top and boasts a nutty, slightly sweet flavor.
Costata Romanesco: A ridged, heirloom squash with a robust flavor, it has a meaty texture and holds up beautifully on the grill.
Pairing the Perfect Squash with Your Favorite Recipe
The beauty of summer squash lies in its versatility. The shapes and textures of summer squash significantly determine how best to use each variety in the kitchen - thin skin and tender flesh favor quick cooking and raw uses, while firmer, denser, or more robust squash excel in recipes where they need to maintain shape and texture.
Cylindrical Squash (e.g., Zucchini, Yellow Squash, Goldbar) with tender flesh and smooth or slightly ridged skin are ideal for slicing, dicing, or spiralizing for sautés, stir-fries, grilling, roasting, or making "zoodles" (noodle substitutes). Their even shape is perfect for uniform pieces that cook consistently. The skin is thin, so there's no need to peel before use.
Curved or Bulbous Squash (e.g., Crookneck, Tatuma) that often has bumpy skin and firmer flesh is best for roasting, frying, or adding to casseroles where their texture adds a subtle bite. Their curves and nooks can hold sauces well. Crookneck’s firmer texture is also well-suited to breading and deep-frying.
Round Squash (e.g., Eight Ball, Pattypan, Cousa) with their dense and tender texture and sometimes with mild ridges are particularly suited for stuffing due to their shape—cut off the top, hollow the center, fill with grains, meats, or cheese, then bake. Their uniform thickness when sliced also makes them good for grilling, layering in ratatouille, or even roasting whole and scooping out the flesh.
Long and Curved Squash (e.g., Tromboncino) that are firm with few seeds making them resistant to turning mushy, are great for grilling, sautéing, or substituting for pasta shapes. Their long shape makes them easy to cut into uniform planks for grilling or lasagna layers.
Unusual-Textured Skins (e.g., Crookneck, Tatuma) that are bumpy or ridged and thicker than most hold up better to frying or hearty, baked dishes. The more robust skin and flesh mean they won't break down as quickly, giving texture to casseroles and gratins.
Scalloped/Flattened Squash (e.g., Pattypan) have smooth to slightly ridged, tender flesh and because of their unique shape, small pattypans can be cooked whole or halved and are excellent for roasting or stuffing. Their shape adds visual interest to dishes.
Culinary Uses: From Raw to Roasted
Summer squash plays well with a wide range of flavors and textures from delicate herbs to bold spices. Its mild flavor makes it a perfect canvas for experimentation. It soaks up sauces beautifully, browns well in a hot pan, and doesn’t overpower other ingredients. Here are just a few ways to use it:
Grated raw into salads or slaws
Sautéed with garlic and olive oil
Sliced into ribbons or “zoodles” for a pasta substitute (one of my favorite ways to use it)
Baked into muffins, loaves, or fritters
Grilled with lemon and thyme
Roasted with spices until caramelized
Stuffed with grains, beans, or cheese
Blended into dips (like the summer squash baba ghanoush below)
Zucchini, yellow squash, and young pattypan are top choices for eating raw, while nearly every summer squash variety excels in cooked dishes.
For raw dishes, always choose the smallest, freshest squashes - they are less watery, more flavorful, and have a firmer, more pleasant texture. For cooked dishes, firmer and larger squashes (including older zucchini, crookneck, pattypan, and others) work especially well since they won’t become mushy when heated.
Grow Your Own Summer Squash (Even in a Pot!)
If you’ve got sunshine and a little space, summer squash is one of the easiest (and most rewarding) vegetables to grow at home. These fast-growing plants are productive, low-maintenance, and perfect for beginner gardeners or anyone looking to enjoy the flavor of truly fresh-picked squash.
Here’s how to get started—no green thumb required.
1. Choose Your Variety
There are dozens of summer squash types, but some grow more compactly than others, which matters if you’re working with limited space. Good choices for container or small-space gardening:
Bush zucchini (‘Black Beauty,’ ‘Raven’)
Pattypan squash (‘Sunburst’)
Yellow straightneck
Zephyr squash (semi-bush type)
Costata Romanesco (larger plant, best for raised beds or gardens)
Look for bush varieties rather than vining types if you're short on space.
2. When to Plant
Summer squash loves warm weather and grows best when soil temps are consistently above 60°F (16°C).
In most areas, this means planting late spring to early summer, after the danger of frost has passed.
Squash grows quickly—most varieties are ready to harvest in 45–60 days.
Tip: You can plant a second round in midsummer for a late harvest, especially in warmer climates.
3. How to Plant
In the Ground or Raised Beds:
Choose a sunny location (6+ hours of direct sun).
Sow seeds 1 inch deep and 2–3 feet apart (bush types).
Water well after planting.
In Containers:
Use a large pot—at least 5 gallons, ideally 10–15.
Make sure the pot has drainage holes.
Fill with a rich, well-draining potting mix (add compost if you can).
Plant one seed or transplant per container.
4. Care and Maintenance
Water deeply 1–2 times per week (more in hot weather). Aim to keep soil evenly moist, but not soggy.
Mulch around plants with straw or leaves to retain moisture and suppress weeds.
Fertilize every 3–4 weeks with compost tea, fish emulsion, or a balanced organic fertilizer.
Harvest frequently (every day or two once they start producing) to keep plants productive and prevent monster-sized squash.
5. Squash Blossoms: A Bonus Harvest
Before the fruit even forms, squash plants offer another edible treasure: squash blossoms. These bright yellow flowers are delicate and delicious, perfect for stuffing or gently frying.
Pick male blossoms (long stem, no baby squash at the base) early in the day when they’re open.
Leave some for pollination, or hand-pollinate if necessary.
Final Tip: One Plant Goes a Long Way
Don’t overdo it—one healthy plant can produce 10–20 squash or more in a season. Unless you love zucchini bread that much, you probably don’t need six!
Fun Facts & Folklore: The Quirky Side of Summer Squash
Summer squash may seem humble, but it has a rich backstory, some unexpected claims to fame, and a few delightful oddities worth savoring.
A Fruit with Ancient Roots
Summer squash belongs to the species Cucurbita pepo, one of the oldest domesticated crops in the Americas.
Indigenous peoples of Central and South America were cultivating squash over 8,000 years ago, long before it made its way to Europe.
The word “squash” comes from the Narragansett Native American word "askutasquash," meaning “a green thing eaten raw or uncooked.”
Zucchini: An Italian-American Star
Though native to the Americas, the modern zucchini was developed in Italy, where it was selectively bred for its slender shape and tender texture. The name “zucchini” is a diminutive of zucca, Italian for squash.
In France and the UK, zucchini is called courgette.
Italian immigrants brought zucchini to the U.S. in the early 1900s, and it quickly found a home in backyard gardens and Sunday suppers.
Biggest, Longest, Weirdest
The world’s largest zucchini on record weighed a whopping 64 pounds and stretched over 7 feet long!
In 2015, a British man grew a zucchini so large that he used it as a canoe—for his dog.
Squash Blossoms: Sacred and Savory
In Mexican cuisine, squash blossoms (flor de calabaza) are prized for their delicate flavor and are often stuffed, fried, or folded into quesadillas and soups.
In parts of the Mediterranean, blossoms are considered a summer delicacy, symbolizing abundance and fertility.
Some Native American tribes used squash not just for food but in spiritual ceremonies and as containers (dried gourds), recognizing it as a sacred gift from the Earth.
Seeds of Community
In community gardens, squash is often a gateway crop—easy to grow, quick to reward, and excellent for sharing.
Many gardeners find joy in swapping recipes alongside zucchini: bread, fritters, muffins, even chocolate cake.
A surplus of summer squash often leads to unexpected generosity—and creativity.
Welcome to Zucchinifest!
The town of Obetz, Ohio is home to the annual Zucchinifest—a multi-day celebration of squash with live music, zucchini contests, parades, and food stalls galore.
This year’s event is August 29 - September 1, 2025. It’s held at Fortress Obetz.
How to Select Summer Squash
By choosing young, firm, blemish-free squash and storing them properly refrigerated and unwashed, you’ll enjoy peak garden freshness and excellent texture in your dishes.
Size: Choose small to medium-sized squash (typically 6–8 inches long, 2 inches or less in diameter). Smaller squash are more tender and have smaller seeds, resulting in better texture and flavor.
Appearance: Look for squash with smooth, glossy, unblemished skin that feels firm and heavy for its size. Avoid those with pitted, wrinkled, or dull skin, soft spots, bruises, or signs of dehydration.
Texture: The skin should be tender—not tough or thick—which means the squash is young. Overly large squash tend to have stringy, fibrous flesh and large, hard seeds. For round types (like pattypan or globe), they should fit comfortably in your palm.
Larger zucchini and pattypans can still be delicious but may need seeds scooped or extra moisture drained.
How to Store Summer Squash
Refrigeration: Store summer squash unwashed in a perforated plastic bag or loose plastic wrap in your refrigerator’s crisper drawer. This protects the delicate skin from punctures and dehydration.
Shelf Life: Use summer squash within 3–7 days for best flavor and texture—ideally no more than 5 days..
Preparation: Only wash squash right before use; excess moisture accelerates decay.
Bonus Tip: If you notice softening or wilting, use the squash immediately before quality declines.
Long-Term Storage
Freezing: Slice the squash, blanch in boiling water for 2–3 minutes, cool in ice water, drain, and freeze in airtight containers or freezer bags for up to 10–12 months.
Drying: For long-term storage with less space, slice and dehydrate squash, then store in airtight containers in a cool, dry place
An Abundance of Health Benefits
Eating summer squash contributes to a nutrient-dense diet filled with antioxidants, vitamins, and minerals that support weight management, immune health, vision, digestion, heart health, and more. It is a versatile vegetable that adds both nutrition and flavor to meals thanks to its rich nutritional profile:
Low in Calories and Carbohydrates: Summer squash is a low-calorie, non-starchy vegetable, making it ideal for weight management and low-carb diets. Its high water content contributes to feeling full with fewer calories.
Rich in Antioxidants: The skin contains beta-carotene, lutein, and zeaxanthin, which help protect vision, skin, and overall cellular health by fighting oxidative stress. Beta-carotene converts to vitamin A in the body, supporting immune function, eye health, and skin renewal.
High in Vitamin C: One medium summer squash provides more than 50% of the daily value of vitamin C, which strengthens the immune system, aids wound healing, supports collagen production, and protects against cognitive decline and respiratory health issues.
Good Source of B Vitamins and Folate: These support energy metabolism, red blood cell production, and skin health.
Contains Potassium and Magnesium: These minerals help regulate blood pressure, support heart health, maintain muscle and nerve function, and contribute to overall energy production.
Provides Dietary Fiber: Fiber aids digestion, supports gut health, and can help manage blood sugar levels.
Supports Bone Health: Vitamins A, C, and minerals like manganese and calcium in summer squash contribute to stronger bones and reduced fracture risk.
A Zucchini Holiday You’ve Never Heard Of (But Might Want to Try)
Every August 8th, gardeners across the U.S. mark the occasion of National Sneak Some Zucchini Onto Your Neighbor’s Porch Day—a delightfully quirky holiday that turns zucchini overload into community fun.
Created in the late 1980s by actor Thomas Roy and his wife Ruth, the day pokes fun at a very real problem: zucchini overload. Once squash plants hit their stride, they produce faster than most people can cook, freeze, or give them away. The solution? Leave a few on a neighbor’s porch—anonymously, of course.
Celebrants often add handwritten notes, recipe cards, or even googly eyes to their zucchini deliveries. Some treat it like a stealth mission, sneaking squash onto doorsteps under the cover of night. It’s all part of the fun.
The holiday offers a cheerful way to prevent food waste, foster neighborly connection, and get a few extra veggies into circulation during peak season.
Whether you grow your own or pick up extras at the market, it’s a chance to celebrate the season with generosity and humor. Because really, who couldn’t use a little surprise zucchini on their porch?
Spice Spotlight
Harissa
Harissa is a bold, aromatic chili paste—or dry spice blend—originating from North Africa, especially Tunisia, where it’s considered a culinary staple. It dates back to the 16th century when chili peppers were introduced to the region from the Americas during the Spanish occupation of Tunisia from 1535 to 1574 thanks to Spanish and Portuguese traders. It quickly became a staple in Tunisian and broader Maghreb cuisine.
The name “harissa” comes from the Arabic root word “harasa” meaning “to crush” or “to pound”, which refers to the traditional method of making the paste by pounding chili peppers with spices in a mortar and pestle. Known for its rich red color and deeply layered flavor, harissa brings warmth and vibrancy to everything it touches, from stews and grilled meats to humble vegetables like zucchini and pattypan.
What’s in Harissa?
While recipes vary by region and household, a classic harissa is typically made by blending roasted red peppers or Baklouti peppers with garlic, cumin, coriander, caraway seeds, and olive oil. There are variations that include ingredients like mint or citrus for different flavor profiles.
Some blends also include paprika, tomato paste, or rose petals—a nod to Moroccan variations. The result is a spicy, smoky, and earthy blend that can range from mild to fiery depending on the chilies used.
.jpg)
Harissa’s roots trace back to the 16th century when chili peppers were introduced to North Africa via Spanish and Portuguese trade routes. Tunisians incorporated them into traditional spice blends, giving rise to harissa as we know it today.
Harissa is seen as a culinary symbol and an essential condiment in Tunisia, used in everyday cooking much like ketchup or mustard in the United States.
Regional Variations
Different North African countries have their own twists on harissa, including slight changes in spice blends and textures.
Tunisia: The most widely recognized version; often a thick paste with a fiery kick.
Morocco: Tends to be milder with a smokier flavor and sometimes floral, thanks to rose petals.
Algeria & Libya: May include additional warming spices like cinnamon or nutmeg.
Commercial harissa pastes vary significantly—some are smooth and concentrated, others chunkier with tomato-forward notes.
Forms of Harissa
Harissa exists in both wet paste and dry powder forms. The dry version is a traditional way to preserve chili peppers year-round, typically used as a sprinkle or infusion over dishes, while the paste is used more commonly as a sauce or marinade.
Harissa in Your Kitchen
Whether in dry or paste form, harissa is a powerful kitchen ally—especially for elevating everyday vegetables like summer squash.
Use harissa to:
Add depth to soups, stews, and sauces
Rub on grilled vegetables or meats
Stir into dips like hummus or baba ganoush
Whisk into vinaigrettes or yogurt-based sauces
Swirl into scrambled eggs, shakshuka, or grain bowls
Pair it with:
Squash, carrots, cauliflower, chickpeas, or sweet potatoes
Herbs like mint, cilantro, and parsley
Lemon, preserved lemon, or yogurt for balance
Grains like couscous, quinoa, or farro
Buying and Storing Harissa
Paste: Look for jars or tubes in the international section of well-stocked grocery stores. Store in the fridge after opening, topped with olive oil to preserve freshness.
Dry blend: Available in spice shops or online. Keep in an airtight jar away from heat and light for up to 6 months.
Make Your Own Harissa Spice Blend
Skip the jar and make your own harissa-inspired spice blend at home. This dry version keeps well in the pantry and adds warm, smoky depth to roasted veggies, dips, grains, and more.
Ingredients:
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1½ teaspoons caraway seeds (ground or whole)
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon chili flakes or Aleppo pepper
1 teaspoon salt
½ teaspoon ground cinnamon (optional, for warmth)
Instructions:
If using whole caraway seeds, toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind in a spice grinder or mortar and pestle.
Mix all ingredients together in a small bowl or jar.
Store in an airtight container away from heat and light. Keeps for up to 6 months.
To turn into a paste:
Mix 1 tablespoon of the dry blend with 2–3 tablespoons olive oil and a squeeze of lemon juice to form a thick paste. Add minced garlic or a spoonful of tomato paste for extra punch.
Key Health Benefits
Adding harissa to your diet can enhance flavor while providing antioxidant, anti-inflammatory, metabolic, and cardiovascular benefits—thanks to its natural, nutrient-rich ingredients:
Boosts Metabolism: Harissa’s chili peppers contain capsaicin, which temporarily raises metabolism and increases calorie burn after eating. This component is also known for aiding weight management and fat oxidation.
Rich in Antioxidants: Ingredients like peppers, garlic, and cumin provide antioxidants—including vitamin C, vitamin E, and various phytochemicals—that protect cells from free radical damage and help reduce the risk of chronic diseases.
Anti-inflammatory Properties: Capsaicin and other plant compounds in harissa help lower inflammation, potentially reducing the risk of inflammatory diseases and promoting heart health.
Supports Heart Health: Harissa is low in calories and fat, and certain ingredients (capsaicin, garlic, olive oil) may help lower blood pressure, improve cholesterol levels, and support vascular function.
Source of Vitamins and Minerals: Harissa delivers vitamin C, vitamin E, B vitamins, iron, manganese, and potassium, all of which help maintain immune health, support energy production, and contribute to healthy skin and cellular function.
Aids Digestion: Spices such as coriander, caraway, and cumin (in many harissa blends) are traditionally recognized for their digestive benefits, reducing bloating and promoting gut health.
Low Calorie, No Sugar: Harissa provides lots of flavor for very few calories—a tablespoon contains about 46 calories and is virtually free of sugar and saturated fat, making it diet-friendly
Interesting Harissa Facts
It’s Unique: Harissa is one of the few global condiments that’s both a spice blend and a spice. You can buy it as a dry rub or a chili paste - meaning it adapts easily to how you cook, whether you’re grilling, marinating, blending, or baking.
UNESCO Recognition: Traditional Tunisian harissa paste, with its unique cultural significance and traditional preparation methods, has been awarded UNESCO Heritage status as an intangible cultural heritage.
Muslim and Jewish Culinary Bond: The making of harissa was a cultural bond between Muslim and Jewish communities in Tunisia. Both groups used age-old techniques like sun-drying peppers and pounding them together, showing how food traditions built bridges in diverse societies.
Versatility: While traditionally a North African condiment, harissa is now worldwide popular and used in dishes from couscous to grilled meats, salads, sauces, and even as a marinade or base for stews.
Let’s get cooking!
Common Challenges & Fixes when Cooking Summer Squash
Too watery? Salt sliced squash and let it drain in a colander before cooking. Pat dry before sautéing or baking.
Bland results? Don’t be afraid to season generously. Summer squash loves garlic, lemon, chili flakes, fresh herbs, or even curry powder.
Try these summer squash recipes too! Summer Squash Salad with Lemon & Herb Dressing, Turkey Ratatouille over Brown Rice, Zucchini, Tomato, and Swiss Chard Pest Gratin, and Tofu & Vegetable Stir-Fry with Cilantro Garlic Sauce.
Summer Squash Baba Ghanoush
Creamy, smoky, and just a little unexpected, Summer Squash Baba Ghanoush is a summery twist on traditional baba ghanoush by swapping roasted yellow squash or zucchini for eggplant. The result is a light, silky dip with a hint of sweetness, brightened by lemon, garlic, and tahini. A touch of smoked paprika or grilled squash adds depth, while fresh herbs or a drizzle of chili oil can take it in any direction you like.
Scoop it up with warm pita, spoon it onto grain bowls, or serve it as part of a vibrant mezze spread—it’s versatile, addictive, and the perfect way to use up an abundance of summer squash.
Summer Squash Baba Ghanoush
Ingredients
- 4 medium summer squash (about 2 lbs), halved lengthwise
- Olive oil (for roasting and blooming spices)
- 2 garlic cloves, smashed or roasted
- 1–2 tbsp tahini
- Juice of 1 lemon (2 tbsp)
- 1–1½ tsp dry harissa spice blend (adjust to taste)
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- Sea salt, to taste
- Optional: chili flakes or chili crisp for garnish
Instructions
- Rub the cut side of the squash lightly with olive oil Roast cut side down at 425°F (220°C) for 30–40 minutes until soft and browned, or grill for a smokier flavor.
- Spoon the cooked squash into a colander and let drain for 15–30 minutes. Press to release extra moisture.
- Heat 1 tablespoon olive oil in a small pan over low heat.
- Add harissa spice blend, cumin, and paprika. Stir and let it sizzle gently for 30–60 seconds, until fragrant to bloom the spices.
- Remove from heat and let cool slightly before blending into the dip.
- In a food processor or with an immersion blender, combine drained squash, roasted or raw garlic, lemon juice, tahini, bloomed spice oil mixture, salt.
- Blend until smooth. Adjust salt, lemon, or spice as needed.
- To serve swirl into a shallow bowl, drizzle with olive oil or chili crisp, and sprinkle with fresh herbs or more dry harissa on top.
Notes
- No tahini? Use Greek yogurt, sunflower seed butter, or even a spoonful of hummus to add creaminess if needed.
- Use 1 tablespoon harissa paste instead of the dry spices and there is no need to heat in a small pan to bloom the flavors.
Zucchini Brownies
Indulge in decadently moist and fudgy Zucchini Brownies that are completely gluten-free, refined sugar-free, and 100% nut butter-free—perfect for a wide range of dietary needs! This crowd-pleasing zucchini brownie recipe is made with wholesome ingredients like a gluten-free flour blend, cocoa powder, grated zucchini, and sweetened naturally with either maple syrup or honey. Instead of nut or seed butter, the magic comes from kefir, yogurt, or sour cream, which add rich moisture and a subtle tang that beautifully enhances the chocolate flavor.
What truly sets these brownies apart is the use of zucchini, which not only boosts nutrition but also ensures every bite stays super soft and fudgy. The zucchini melts away into the batter, so you’d never guess there are veggies inside! These brownies deliver all the rich chocolate satisfaction you crave.
Whether you’re serving a family with allergies, making a healthy treat for kids, or simply looking for a wholesome way to satisfy your chocolate fix, these brownies deliver! Store them at room temperature for two days, or pop them in the fridge for a week—though they rarely last that long.
Zucchini Brownies
Ingredients
- 1-1/4 cups gluten-free flour blend (such as Bob’s Red Mill 1-to-1, King Arthur Measure-for-Measure, or Cup4Cup)
- 1/2 cup unsweetened cacao or cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain kefir or yogurt or sour cream
- 2 tbsp avocado or melted coconut oil
- 2/3 cup maple syrup or raw honey
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 3/4 tsp harissa spice (optional, for a subtle warming spice)
- 1 cup squeezed dry grated zucchini
- 1/2 cup dark chocolate chips (use sugar-free or stevia-sweetened for no refined sugar) or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Whisk together the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the kefir, oil, maple syrup or honey, eggs, vanilla extract, and harissa spice if using until smooth.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in the zucchini.
- Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool completely in the pan before lifting out and cutting into squares. Enjoy!
Notes
- Store covered at room temperature for 2 days, or refrigerate for up to 1 week.
- Regular flour can be substituted for the gluten-free flour. Since gluten-free flours often absorb more liquid than wheat flour, your batter may be slightly thinner when using regular flour. Usually, this won’t affect brownies much, but if your batter seems runny, you can add 1–2 extra tablespoons of flour.
There you have it!
Got squash? You've got options. From spiralized salads to stealthy porch drops, let the season surprise you—one zucchini at a time.