Banana Zucchini Cookies
From the author, Toni Okamoto: 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. Give it a try and let me know what you think!
From Plant-Based on a Budget:
A vegetable in a cookie recipe? Ok, let’s all keep an open mind when it comes to these Banana Zucchini Cookies. We promise they’ll be so delicious and special! Who knew that eating a chocolate cookie would help you get your veggie servings a day? This amazing vegetable makes any preparation moist and a tiny bit healthier.
No Egg Needed
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 (like these banana chocolate chip bars!)
If the banana adds extra sweetness, the zucchini adds moisture. Did you know that zucchini contains almost 95% water? It is a perfect vegetable to add to breads, muffins, or your morning oatmeal!
Customize Your Banana Zucchini Cookies
If you are wondering how to customize these cookies, we are here to give some awesome (and nutritious!) ideas! Do you think you want your cookies a bit sweeter? It would be a great idea to add some raisins into the mix or any other dried fruit you have on hand. Looking for an added nutritional punch? Mix in some pumpkin seeds!
Recommended Equipment:
- Measuring cups
- Measuring spoons
- Mixing Bowl
- Whisk
- Grater or food processor
- Baking Sheet
- Silicone baking mat
Photos by Alfonso Revilla
Banana Zucchini Cookies
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
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Tina G says
These cookies are incredible! I love how easy they are to make and that they are packed with zucchini.
Andrea White says
Love the hidden veggie recipes!