Zucchini Bread Cookies

Zucchini Bread Cookies don't last long in my house

Here's a great way to enjoy fresh zucchini and satisfy your sweet tooth.

Healthy Benefits

Zucchini and oats are a powerful combination for people on a diet since zucchini has a high water content (over 95%) and oats which stays in you stomach longer, making you feel full longer. You will have less hunger and cravings.

Zucchini contains Vitamin C and lutein, both of which are good for eyes. It also contains useful amounts of folate, potassium, and vitamin A, necessary for a human body.

Oats provide high levels of fiber, low levels of fat, and high levels of protein putting it on the short list for the highest protein levels of any grain. It stabilizes blood sugar and reduces risk of diabetes (type 2). Oats removes your bad cholesterol (without affecting your good cholesterol) and contains unique antioxidants beneficial for preventing heart disease.

Ingredients (90 calories per cookie, makes 20 cookies)

Dry

1 cup rolled oats

1 cup whole spelt flour (which is wheat flour)

1 tsp baking powder

1 tsp cinnamon
1/4 tsp all spice

Wet

1/4 cup melted coconut oil

1/4 cup unsweetened applesauce

1/4 cup + 1 tbsp pure maple syrup

Other

1 cup grated zucchini (leave the skin on)

1/3 cup chopped walnuts

1/4 cup raisins

- Preheat oven to 375°F.  

- Prepare a large baking sheet by spraying with cooking spray or lining with parchment paper.

- In a large bowl, whisk together the dry ingredients. 

- In a separate bowl, mix the coconut oil, applesauce and maple syrup.

- Add the wet ingredients to the dry ingredients and mix. 

- Fold in the walnuts and raisins. Gently stir in the zucchini. 

- Take spoonfuls of the batter and roll into golf ball sized cookies. Place each cookie on the prepared baking sheet and press down to flatten slightly.

- Bake for 13 minutes, until cookies feel firm on top and are lightly browned on the bottom

- Let cool on baking sheet for a few minutes to firm up a bit more, then transfer to a wire rack to finish cooling. Store in an airtight container.

Note to vegan chef

I like them as is but you can add more applesauce to make them more moist.

References: Zucchini, 10 Benefits of Oatmeal, Nutrition by Calorie Count

Recipe modified from Running to the Kitchen