Getting my boys to eat any type of vegetable has been quite a mission, since they are both extremely picky eaters. Sure, I’ve tried vegetable “noodles” and sneaking veggies into many other various ...

From the Recipe Creator: Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair for this zucchini ...

I love brainstorming new recipes for the holiday season, and this year, I really wanted to come up with a dessert to switch things up. I wanted something that still tasted like the holidays with that ...

The mighty lemon drizzle cake is everyone's favourite, said Hugh Fearnley-Whittingstall. This spin on it includes courgettes: as well as helping you up your plant intake, they keep the cake nice and ...

Here’s an idea we can rally behind: When life gives you zucchini, make a decadent chocolate cake. Anyone who grows vegetables knows that this popular squash can be quite prolific during the late ...

Have ready a 20cm (8in) cake tin about 5cm (2in) deep, lined with greaseproof paper (to prevent any mixture leaking). Slice the courgettes into thin spaghetti-like strands by running them down the ...

Once we’ve reached the middle of summer, it’s impossible to ignore the fresh zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant ...

1. Set the oven at 350 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and 2 long sides with a piece of parchment paper cut so it overhangs the top edge by 1 inch. 2. Spread the ...