Banana Zucchini Cookies

I have more zucchini than I know what to do with, so I am trying to be very creative because I really don’t want to get tired of it. I adapted this recipe from Nestle Toll House by lowering the sugar, replacing the egg with banana and adding zucchini.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings cookies

Calories 161kcal

Author Toni Okamoto

Equipment

Ingredients

1 ½ cups of all-purpose flour
1 ½ teaspoons of ground cinnamon
½ teaspoon of baking soda
½ cup of vegan margarine, softened
½ cup of granulated sugar
1 ripe banana, peeled
1 teaspoon of vanilla
1 ¾ cups of shredded zucchini
1 cup of quick oats
1 cup of chopped walnuts (optional)
1 cup of vegan semisweet chocolate chips (optional)

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
Combine the flour, cinnamon, and baking soda in a small bowl.
In a large mixing bowl, beat the margarine and sugar until well combined. Add the banana and vanilla extract, mix well.
Add the zucchini and gradually mix in flour mixture. Stir in oats, nuts, and chocolate chips. Drop by tablespoons 2 inches apart onto prepared baking sheets.
Bake for 9 to 11 minutes or until they turn light golden brown around edges. Allow to cool completely.

Notes

How come these don’t need eggs? How do they bind together so well without them? The key is in the added bananas and zucchini. Using bananas as an egg replacement in certain recipes works really well, and it adds some natural sweetness without the need to add extra sugar.

Nutrition