Zucchini Love by Cynthia Graubart Book Cover

ZUCCHINI LOVE: 43 Garden-Fresh Recipes for Salads, Soups, Breads, Lasagnas, Stir-Fries, and More

Cynthia Graubart Joseph Keller

Storey Publishing
May 9, 2023
ISBN-13: 978-1635866155

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Zucchini Love Author - Cynthia Graubart headshot

Cynthia Graubart is a James Beard Foundation Award-winning cookbook author, cooking teacher, and culinary television producer. With decades of experience behind her, Cynthia has produced live multi-camera television specials, in-studio culinary television series, and on-location packages. From producing, to directing, to editing, she has hands-on knowledge of every type of production environment, and she has produced more than a dozen pilot packages for renowned cookbook authors. She produced the ground-breaking nationally distributed cooking series Nathalie Duprees New Southern Cooking and was nominated for a Georgia Emmy Award.

In front of the camera, Cynthia shares her passion for helping families spend more time at the dinner table together. She has appeared on Fox & Friends, Hallmarks Home & Family, NY1, syndicated Daytime TV Show, and frequently appears on morning shows.

Cynthia most recently authored her 13th cookbook, Zucchini Love for Storey Publishers, a division of Workman in concert with her previous two books with Storey, Blueberry Love and Strawberry Love. She and Nathalie Dupree wrote the best-selling (and James Beard Foundation Award of Excellence-winning) Mastering the Art of Southern Cooking. Cynthia received a M.F.K. Fisher Food Writing Award for the introduction to Chicken: A Savor the South Cookbook.

Her work has appeared in the New York Times, Washington Post, Chicago Tribune, Los Angeles Times, Atlanta Journal Constitution, SeriousEats.com, Better Homes & Gardens, Southern Living, and Taste of the South, among many others.

Named a Georgia Grown Executive Chef for 2017 she joined her fellow appointees to cook at the James Beard House in June 2017. She returned in October 2019 to co-led an all-female team of chefs in celebration of Nathalie Duprees 80th Birthday.

Cynthia is a member of Les Dames dEscoffier, a professional culinary organization with the mission to help foster the education of women in the culinary arts and related fields. She is the chair of the Broadcast Committee for the James Beard Awards and is currently at work on a history of community cookbooks in Georgia. Join Cynthia online at cynthiagraubart.com.

Zucchini, that notorious bumper crop, is high in nutrients, low in carbs, and incredibly versatile. In Zucchini Love, award-winning author Cynthia Graubart offers up 43 options for using zucchini to make tasty snacks and appetizers, hearty soups and mains, and delicious sweet treats. Start your day with Lemon-Zucchini Donuts. Impress guests with Zucchini Fritters with Tahini Dip as a starter, then serve up a savory Garlic-Sesame Zoodle Bowl with Shrimp. A Creamy Zucchini Pie with Pecan Cracker Crust makes the perfect end to any meal. Mouthwatering full-color photos and step-by-step instructions accompany each recipe—plus there are tips for picking, freezing, and preserving—making the book easy to use and highly browsable. Grate, slice, chop, spiralize, pickle, and transform a bumper crop of zukes into delicious dishes to share all season long. Perfect for home gardeners and home cooks alike!

Cynthia is also the author of Blueberry Love and Strawberry Love, two recent timely kitchen garden titles in the series.

Marinated Zucchini Salad

Crunchy and cool, this salad is welcome on any summer menu and is particularly nice with grilled meats. A specialty developed in Spain, sherry vinegar is a mild, fruit-­forward vinegar. Other fruity vinegars make good substitutes. Chilling this salad for at least 3 hours is essential for its cooling effect. Leaving it for 24 hours is even better.

Makes 4–6 servings

Marinated Zucchini Salad- Zucchini Love by Cynthia Graubart


  •  1 1/2  pounds zucchini, trimmed
  •  3 tablespoons extra-­virgin olive oil
  • 1/4 cup sherry vinegar
  • 3 tablespoons finely chopped fresh mint, plus whole leaves for garnish
  • 4 garlic cloves, minced

Cut the zucchini lengthwise in half, and lengthwise in half again. Slice crosswise into 1/4-inch-thick pieces. Add the zucchini to a large bowl. Drizzle with the oil and toss with the vinegar, chopped mint, and garlic.

Refrigerate for at least 3 hours, or for best flavor, 24 hours. Garnish with mint leaves before serving.


Zucchini Fudge Brownies

The higher quality the cocoa powder used in this recipe, the finer tasting these brownies will be. Patience is needed to wait for the liquid in the zucchini to moisten and make a cohesive batter. It might be gilding the lily to serve these with ice cream, but I would surely do it.

Makes 24 (2-­inch) brownies

Zucchini Fudge Brownies- Zucchini Love by Cynthia Graubart


  •  Cooking spray
  • 2 cups all-­purpose flour
  • 1/2 cup high-­quality cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon espresso powder
  •  1 teaspoon salt
  • 1 1/2 cups sugar
  •  1/2 cup vegetable oil
  • 1 egg white
  • 2 teaspoons vanilla extract
  •  2 cups shredded zucchini (about 2 medium)
  • 1 cup semisweet chocolate chips
  • Confectioners’ sugar (optional)

Preheat the oven to 350°F (180°C). Spray or grease a 9-­ by 13-­inch baking pan.

Whisk together the flour, cocoa powder, baking soda, espresso powder, and salt in a medium bowl until thoroughly combined, about 30 seconds. Stir together the sugar, oil, egg white, and vanilla in a second medium bowl.

Stir the flour mixture into the sugar mixture using a fork. The mixture will be dry. Add the zucchini and continue to stir with a fork. After everything is thoroughly combined, let the batter rest about 10 minutes to allow the zucchini to give off its moisture. Stir in the chocolate chips and pour the batter into the prepared baking pan. Smooth the top.

Bake for about 30 minutes, until a knife inserted in the center comes out clean.

Cool, cut, and sprinkle with confectioners’ sugar, if desired, just before serving.


Refrigerate leftovers for up to 3 days or freeze for up to 3 months.


Reprinted with permission from Zucchini Love. Text by Cynthia Graubart and photos by Joseph Keller copyright 2023. Published by Storey Publishing. 


Alee Moncy