The humble zucchini can yield surprising culinary riches. Zucchini adds structure and moisture to gluten-free baked goods. It’s also a nutritional powerhouse, delivering plant-based protein, vitamins, minerals, antioxidants and dietary fiber. These easy recipes bring out the very best in this abundant, versatile summer squash.
Lose the guilt. You can feel good about offering the cookie monsters in your house these tasty, moist and chewy gems. No one will suspect these cookies contain added nutrition!
Shredded zucchini gives these cake-like gluten free zucchini cookies structure and moisture. Grate the zucchini or process it using the fine plate of a large food processor. Once measured out, spread the shredded zucchini onto doubled paper towels, cover with more paper towels and press gently to release excess moisture. For a lower-glycemic cookie, replace the brown sugar with unrefined coconut palm sugar. This recipe can be made egg-free; see instructions.
For Egg-Free Zucchini Oat Cookies, omit 1 egg. Reduce oil to 6 tablespoons. Combine 2 tablespoons Follow Your Heart Vegan Egg with 6 tablespoons ice-cold water. Use this mixture to replace the egg in step 2. Press the cookie dough into the shape you desire as these cookies will not spread or change shape when baked.
More Sublime Zucchini Recipes
GF Zucchini Oat Cookie Shopping List
For gluten-free and allergy-friendly ingredients, check out these companies.
*Recommended for those with celiac disease and gluten sensitivity, purity protocol gluten-free oats are not contaminated with other gluten-containing grains during growing, harvesting, milling and packing.
Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels. When in doubt, confirm ingredients directly with the manufacturer.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available at glutenfreeandmore.com.Yields 54 cookies
- 1/2 cup cold coconut oil or vegetable shortening
- 1 cup brown sugar or coconut palm sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1½ cups grated zucchini (about 1 medium zucchini), pressed between paper towels
- 1 + 3/4 cups Jules’ Homemade All-Purpose Flour Blend or all-purpose gluten-free blend of choice with xanthan gum
- 1½ cups gluten-free instant oats (purity protocol)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup chocolate chips, raisins or dried cranberries, optional
1Preheat oven to 350°F. Line baking sheets with parchment paper.
2Place coconut oil and sugar into a large mixing bowl. Beat until ingredients are combined and fluffy. Add vanilla and egg and beat 1 minute. Stir in grated zucchini.
3In a separate bowl, whisk together flour blend, oats, cinnamon, baking powder, baking soda and salt.
4Add dry ingredients to wet mixture, beating on low speed until a uniform dough comes together. Stir in chocolate chips, raisins or cranberries, if using.
5Spoon tablespoon-size mounds of dough (or use a 1-ounce scoop) onto prepared baking sheets. Roll each mound of dough into a ball between your palms. Return balls to baking sheets and press lightly with the back of a spoon to flatten to about 1 inch in diameter. Leave 1 to 2 inches between cookies. (Cookies will not spread much.)
6Place cookies in preheated oven and bake 11 to 12 minutes or until centers no longer look raw and edges are lightly browned.
7Remove from oven and let cool on a wire rack.