Alright, so we got this giant organic zucchini at a local farmers market for $1. Once I got over that excitement [Yes, these are the things I get pumped about] I searched for inspiration on what to make. My first recipe with this monster was soft and chewy chocolate “cookies”.
These cookies are refined sugar free, dairy free, and oil free. I sweetened these beauties with 2 ripe bananas, medjool dates, and an apple, so there is no room [or want] for refined, processed granulated sugar. Using parchment paper on a cookie sheet means no oil needed! Win.
Some say you should discard the seeds when zucchinis get this big because they “are bitter and don’t taste good”… but I’m a little daredevil and I kept the seeds… and the skin too. I am glad I did, because they are delicious + no nutrients are lost! This recipe uses 2 cups finely shredded zucchini, so I only used about 1/5 of the vegetable.
What a good buy. Thank you, farmers market!
Chocolate Zucchini + Banana Bread Cookies
Author: Bethany Stec
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 42 cookies
2 cups finely shredded zucchini
2 ripe bananas
1 medium apple
¼ teaspoon vanilla extract
1½ cup whole rolled oats
1 cup almonds, finely ground
¼ cup ground flax seed
¼ cup raw cacao power
1 teaspoon baking powder
½ teaspoon baking soda
Combine dry ingredients in a bowl and mix.
Grind almonds into a meal.
Combine bananas, dates, apple in a high powered food processor and blend until smooth.
Add all ingredients to the dry mix and stir until well mixed.
Using a spoon or small ice cream scoop, place spoonful on parchment paper on a cookie sheet, and press to flatten just a little.
Bake on 400* degrees for 30 minutes.
Allow to cool.
Store in the fridge in an air tight container.