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zucchini

Oven Baked Za’atar Zucchini Chips

August 5, 2019

Oven Baked Za’atar Zucchini Chips- flavorful, healthy zucchini chips you can easily whip up to enjoy summers zucchini bounty.

Zucchini is a wonderful summer vegetable that you can enjoy in a wide variety of recipes. Incorporate it into you breakfast muffins, in pasta dishes, even in desserts like brownies. Enjoy these Oven Baked Za’atar Zucchini Chips for a snack today. 

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Filed Under: Gluten Free, Recipes, Starters, Vegetarian, Zucchini Tagged With: oven baked zucchini chips, za'atar, zucchini, zucchini chips

Meghan Markle’s Zucchini Pasta Sauce

August 23, 2018

Meghan Markle’s Zucchini Pasta Sauce packs a lot of summery flavor. It’s slow cooked for 4-5 hours! That sounds crazy, but it makes it crazy good!

This simple pasta sauce is made with just a few ingredients- and none of them are tomatoes! Meghan Markle’s Zucchini Pasta Sauce is a created recipe that uses zucchini to make a great sauce

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Filed Under: Meatless Main Dishes, Recipes, Rice, Pasta, and Grains Tagged With: Meghan Markle, Meghan Markle's Zucchini "Bolognese", paleo, vegan pasta sauce, Whole30, zucchini, Zucchini "Bolognese"

Zucchini Bundt Cake with Tequila Lime Glaze

July 11, 2018

Zucchini Bundt Cake with Tequila Lime Glaze- this screams summer from the fresh zucchini to the tropical flavors of a margarita in the shiny lime gaze.

Did I ever tell you about the time I got lice?

Yep, I got lice. Then gave it to Autumn….

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Filed Under: Cakes and Cupcakes, Recipes, Zucchini Tagged With: cake, lime, margarita, tequilla, zucchini, zucchini cake

Chocolate Chip Zucchini Banana Bread

July 26, 2017

Chocolate Chip Zucchini Banana Bread is the answer to all of your summer problems. Too much zucchini? Done! Craving chocolate? Done! Super Yum!

I am freaked out by the littlest thing right now.

I call it the “pregnancy crazies”.

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Filed Under: Banana, Breads and Muffins, Recipes, Zucchini Tagged With: banana, banana bread, chocolate chip, Chocolate Chip Zucchini Banana Bread, zucchini, zucchini banana bread

Pasta with Shrimp, Corn, Tomatoes, and Zucchini

September 15, 2016

Summertime Pasta- A simple pasta dish with sauteed shrimp, corn, tomatoes, and zucchini. Highlighting the best that summer has to offer in a bowl of pasta.

pasta-with-shrimp-corn-tomatoes-and-zucchini

This is a great simple pasta dinner can come together in about 20 minutes. It features fresh corn, tomatoes, and zucchini that is sauteed together with big plump shrimp. Delish!

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Filed Under: Fish and Shellfish, Recipes, Rice, Pasta, and Grains, Zucchini Tagged With: corn, dinner, pasta, shrimp, tomato, zucchini

Double Chocolate Zucchini Bundt with Chocolate Frosting

July 7, 2015

Double Chocolate Zucchini Bundt with Chocolate Buttercream

 

You’ve Got Mail.

If it was 1998 my phone would be SCREAMING at me right now.

Double Chocolate Zucchini Bundt with Chocolate Buttercream-1

You see, I tried to really disconnect this July 4th vacation. We went up to Price’s mom’s house in Maine on Wednesday night and just got back tonight (Monday night, as I write this while watching The Bachelorette). In that time I finished a book and read another, worked on my tan, drank some refreshing wine, and ate way to much food. Hello food baby. So bad, but so good, no?

Aside from some IG and a bit of FB checking I was really disconnected. I didn’t turn on either laptop I brought. I didn’t check Twitter. There is no TV in the the house. Well, there is but there is no antennae so you can’t actually watch it. ha! But, I mainly took an email break. And it felt so good. I’m dreading check it again, but ya gotta do what ya gotta do. At least it was a nice break.

I think we should all unsubscribe from all out junkie email alerts. Who’s with me! Let’s do it! I’ll start… ready go.

Double Chocolate Zucchini Bundt with Chocolate Buttercream-2

Anyway, this cake is something you need to subscribe to. What? Ugh, I’m tired and I am making no sense. Just make and enjoy this cake. For real.

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I love zucchini bread so I knew I would love this Double Chocolate Zucchini Bundt. Yes! And then I trashed it up with Chocolate Buttercream Frosting. And then sprinkles. Sprinkles make it so pretty. And the zucchini makes it healthy. Totes.

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I struggle with getting bundts out of their pans. It kills me when I mess it up. But I was actually successful this time. But then I covered it all up with frosting. Go figure! But if you mess up your bundt just remember that you can cover up any mess with the yummy frosting. No one has to know! shh!!

Double Chocolate Zucchini Bundt with Chocolate Buttercream-3

Wish me luck tomorrow when I really 100% connect to real life again and check my oodles and oodles of email. Ugh!

Double Chocolate Zucchini Bundt with Chocolate Buttercream-4

Double Chocolate Zucchini Bundt with Chocolate Frosting

Makes 1 10″ bundt cake

Ingredients

For the cake

  • 12 Tablespoons butter, a room temperature
  • 1/2 cup  vegetable oil
  • 1 2/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 Cup Greek yogurt or sour cream
  • 2 1/2 Cups flour
  • 3/4 Cup Dutch-process cocoa
  • 2 teaspoons espresso powder, optional to enhance the chocolate flavor
  • 2 1/2 to 3 cups shredded zucchini (12 ounces)
  • 1 cup (6 ounces) chocolate chips

For the frosting

  • 1/2 Cup butter, at room temperature
  • 1/2 Cup milk
  • 1 Cup ( 6 ounces) chocolate chips, melted
  • 3 Cups powdered sugar

Sprinkles

 

Process

  1. Preheat the oven to 350°F. Lightly coat a bundt pan with baking spray and cocoa powder.
  2. In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.
  3. Stir in the sour cream or yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.
  4. Spoon the batter into the prepared pan. Bake the cake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
  5. To prepare the frosting beat the butter until light and fluffy. Add the milk and beat to combine. Add the melted chocolate and continue to beat to incorporate. Lastly, in small batches, add the powdered sugar, while the mixer is off; beat until the frosting is smooth and fluffy.
  6. Frost the bundt cake and generously cover with sprinkles.

Cake adapted from Parsley, Sage & Sweet, Frosting by I am a Honey Bee

Filed Under: Cakes and Cupcakes, Recipes, Zucchini Tagged With: Baking, bundt cake, chocolate, zucchini

Lemony Raspberry Zucchini Bread with a Lemony Glaze

August 6, 2014

This Lemony Raspberry Zucchini Bread with a Lemony Glaze uses ripe, juicy raspberries to sweeten a zucchini quick bread. The glaze on top is the perfect finishing touch to this bread that uses the best the summer has to offer.

When summer’s bounty of fresh zucchini has you incorporating it into just about all your dishes, you’ll have to try this beautiful Lemony Raspberry Zucchini Bread with a Lemony Glaze. It is a delicious example of a great summer time recipe.

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Filed Under: Breads and Muffins, Recipes, Zucchini Tagged With: Lemon, lemon glaze, Lemony Raspberry Zucchini Bread, Lemony Raspberry Zucchini Bread with a Lemony Glaze, milk, raspberries, zucchini, zucchini bread

Double Chocolate Zucchini Bread

September 4, 2013

Double Chocolate Zucchini Bread

Can someone find my mojo please?

I feel like I’ve lost it. No, I definitely lost it.

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Filed Under: Breads and Muffins, Recipes, Zucchini Tagged With: Baking, chocolate, chocolate chip, Chocolate Chip Zucchini Bread, espresso powder, honey, zucchini

Tropical Pork Pineapple Kebabs- SRC

July 30, 2012

Another month is wrapping up so it means it is Secret Recipe Club time! How is this summer flying by?!?! It is crazy! At least it has been jam packed with great food, lots of fun with family and friends, and some awesome adventures. It just makes me wish summer was so much longer.

 

 

This time I had the blog called Without Adornment by Bean. The blog is packed full of gluten free recipes, as well as other allergen free recipes. This is perfect for someone with allergies, as well as anyone who just likes great food. I immediately saw her Tropical Pork Pineapple Kebabs and knew they would be perfect for a satisfying summertime dinner.

 

The original recipe was just a guide with the ingredients, and not the amounts used. I generally cook that way so I liked that there was freedom to have my own stamp on this recipe. I added some soy sauce to the marinade just so it would not be too sweet for my liking. I also had zucchini in the fridge so I added that to the kebabs too. I served this with some rice that I prepared while Price grilled up the kebabs. Totally loving our new grill, this summer, and this recipe!

Beans recipe was gluten free which I respect because for a while last year I ate gluten free and enjoyed the process and felt better from it. Anyway, I did add the soy sauce for flavor but it does wheat so if you want this to be gluten free just be sure to use a gluten free soy sauce. Or you can use Worcestershire Sauce which is naturally gluten free instead of the soy sauce and has 80% less sodium than soy sauce.

Tropical Pork Pineapple Kebabs

Serves 4

Ingredients

For Kebabs

  • 1 pound of pork tenderloin cut into 1″ cubes
  • pineapple cut into 1″ cube pieces, approximately half a pineapple
  • 1 red pepper, cut into 1″ x 1″ pieces
  • 1 zucchini, sliced into 1/4″ thick pieces
  • 8 oz whole white button mushrooms

For Marinade

  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 gloves garlic, crushed
  • 1 teaspoon chili garlic sauce, known as sambal
  • 1 cup of diced pineapple
  • 1 tablespoon of brown sugar
  • 1/2 teaspoon of white pepper

Process

  1. Soak 10 wooden skewers for at least an hour before using them.
  2. Prepare the marinade first by combine all of the marinade in a bowl or large plastic bag. Mix thoroughly and then add the pork pieces to the marinade. Store in the refrigerator while the meat marinates for at least 1 hour minutes.
  3. Once skewers are soaked and the meat is marinated, thread the pork, pineapple, pepper, zucchini, and mushrooms. Repeat the series twice and end with a piece of pork.
  4. Grill the kebabs over medium-high heat. Using a basting brush, brush the kebabs with the marinade each time you turn the kebabs grilling each side.
  5. Cook the kebabs until done with an internal temperature of the pork is 145 degrees. Let rest for about 5 minutes before serving.

____________________

Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!



____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Meat, Recipes, Summer BBQ Tagged With: gluten free, grill, grilling, kabob, Kebab, mushrooms, pineapple, pork, pork kebabs, recipe, red peppers, Secret Recipe Club, shish kebabs, soy sauce, soy suace, SRC, Tropical Pork Pineapple Kebabs, without adornment, zucchini

Summertime Zucchini Bread with Honey Butter

September 7, 2010

Zucchini Bread with Honey Butter is going to be a summertime staple that you will love to make for yourself and for everyone you met. Spread the love! And the Honey Butter!

Post Contains Affiliate Links. Read my full disclosure HERE

Yesterday was the unofficial end of summer and it makes me so sad!

Summer is my favorite season, because I love the long days, hot afternoon sun, and fresh summer product. So I am bummed, but at least I have a ton of zucchinis now.

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Filed Under: Breads and Muffins, Recipes, Zucchini Tagged With: bread, breads and muffins, honey, honey butter, zucchini, zucchini bread

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