Name: Zucchini Cookies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Zucchini (shredded); 4 tablespoons Butter; 1 piece Egg; 1 teaspoon Salt; ½ teaspoon Vanilla; ½ teaspoon Cinnamon; 1 piece Banana or sweetener of choice (mashed); 2 cups Rolled oat; Optional; 1 cup Flour; 1 oz Chocolate (sugar free); 1 oz Raisin; 1 tablespoon Cocoa powder; 1 cup Zucchini (shredded); 4 tablespoons Butter; 1 piece Egg; 1 teaspoon Salt; ½ teaspoon Vanilla; ½ teaspoon Cinnamon; 1 tablespoon Stevia; 1 cup Almond flour; 1 cup Coconut flour; Optional; 1 oz Chocolate (sugar free)

Will doom takes us all or is there still time to survive? Let’s make these zucchini cookies quickly and enjoy life!

Ingredients

Type 1 – Refined Sugar Free

(25 cookies)

1 cup / 150g Zucchini (shredded)
4 tablespoons / 50g Butter
1 piece / 60g Egg
1 teaspoon / 5g Salt
½ teaspoon / 2.5ml Vanilla
½ teaspoon / 1g Cinnamon
1 piece / 120g Banana or sweetener of choice (mashed)
2 cups / 180g Rolled oat
Optional
- 1 cup / 120g Flour
- 1 oz / 20g Chocolate (sugar free)
- 1 oz / 25g Raisin
- 1 tablespoon / 8g Cocoa powder

Type 2 – Dairy Free

3 cups / 450g Zucchini (shredded)
4 tablespoons / 50g Peanut butter
1 medium / 50g Egg
1 teaspoon / 5g Salt
½ teaspoon / 2.5ml Vanilla
½ teaspoon / 1g Cinnamon
¼ cup / 25g Raisin or 1 – 2 mashed Banana
2 cups / 180g Rolled oat
Optional
- 1 cup / 120g Flour
- 1 oz / 20g Chocolate (sugar free)
- 1 tablespoon / 8g Cocoa powder

Type 3 – Low carb – Keto

(20 cookies)

1 cup / 150g Zucchini
4 tablespoons / 50g Butter
1 piece / 60g Egg
1 teaspoon / 5g Salt
½ teaspoon / 2.5ml Vanilla
½ teaspoon / 1g Cinnamon
1 piece / 120g Banana or sweetener of choice
1 cup / 100g Almond flour
1 cup / 100g Coconut flour
Optional
- 1 oz / 20g Chocolate (sugar free)

How to make Zucchini cookies

Old school – Refined Sugar Free

With an electric whisk beat shredded zucchini, butter, eggs, salt, vanilla, cinnamon, mashed banana.
Add the oat and any other optional ingredient, like flour, chocolate chips or raisins.
Prepare a glass with water and a spoon next to our working surface. Spoon out the desired size cookie dollops. Our favorite size are the 1 oz / 1 tablespoon / 25g cookies. Submerge the spoon after every cookie so the dough won’t stick. For nicer looking cookies, wet hands and make balls.
Flatten the dough with a fork, using the same wet method as with the spoon. Flatter cookies will be crunchier while higher ones are softer.
Place the cookies onto the middle rack of a preheated 360°F / 180°C oven until desired color and texture is reached. Softer, paler cookies are ready after about 15 minutes while a golden brown but crunchier ones need 20 minutes.

Enjoy!

New school – Low carb – Keto

Shred the zucchini then squeeze out some of its juice. Don’t discard it yet as we may need it later.
With an electric whisk, cream the butter.
Beat in the egg, salt, vanilla, cinnamon, banana and zucchini too.
Mix in the almond and coconut flour and any other optional ingredient like chocolate chips or raisins too. Try the dough now. It’s surprisingly tasty. Maybe, we don’t even want to bake it and go full paleo from now on.
Make a log out of the dough so it will be easier to measure out the cookies to equal sizes.
Make balls from the pieces so the cookies will have a more uniform appearance.
Wet the balls in the zucchini juice or in water so they won’t stick.
Press them to a disc shape with a wet spatula, flat tool or by hand. If a spatula is not available, work directly on a parchment paper as transferring the dough will be a challenge by hand.
Transfer the cookies onto a parchment lined baking tray then place them into the middle rack of a 360°F / 180°C oven until golden desired color is reached. Paler cookies are ready after about 15 minutes while a golden brown ones need 20 minutes. There isn’t much difference in texture but golden brown ones have a bit of extra flavor.