[Post #56 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Zucchini are already appearing at the farmers’ market–hurrah! They are so versatile and tasty in salads and on the grill all summer long. However, my nostalgic favorite is zucchini bread.
My super-gardener mother has been growing zucchini galore each and every summer for the past 45+ years; by the end of the season, she is inevitably over loaded with mammoth squash that seem better suited as Neanderthal clubs than food. But throughout my childhood, it was these giants that Mom would transform into whole wheat, vanilla and cinnamon-scented loaves of zucchini bread. My brother and sister and I gobbled up slices for breakfast, snacks, dessert, and before and after swim team practice.
These easy breakfast cookies–made with chickpea flour and oats in place of the wheat–are a scrumptious tribute.
It turns out that mom was ahead of the curve in creating empowering, healthy recipes for her growing athletes. Like bananas, zucchini is a good source of potassium (you need it after a long, sweaty workout!). It’s an excellent source of the antioxidant vitamins A and C, which leads to great vision from the former and an immune system boost from the latter.
As you chomp into these cookies, know that you are keeping your teeth (and bones in general) strong, too: zucchini is one of those super-vegetables that also happens to provide good amounts of calcium. I suggest eating two or three, just to keep your dentist happy.
Most of all, you will love how moist, delicious and satisfying these cookies are, any time of the day. Making them in the muffin tin ensure that they will all be evenly portioned and perfectly baked, with plenty of golden-brown edges. Happy eating, everyone, and go puck yourself!
- 1 cup rolled oats (certified GF as needed)
- ⅔ cup chickpea flour
- ¼ cup flaxseed meal
- 2 tablespoons coconut sugar or packed brown sugar
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 cup shredded, unpeeled zucchini
- ½ cup unsweetened applesauce
- 2 tablespoons dried cranberries or raisins, chopped
- 1-1/2 tablespoons virgin coconut oil, melted
- Preheat oven to 375F> Grease or spray 18 cups of two standard size muffin tins.
- In a large bowl, whisk together the oats, chickpea flour, flax, coconut sugar, baking soda, salt and cinnamon.
- Add the zucchini, applesauce.cranberries and coconut oil, stirring until completely blended.
- Divide batter evenly between prepared cups (about 2 heaping tablespoons each), smoothing tops,
- Bake in preheated oven for 10 t 12 minutes until golden brown and set at the centers. Cool in tins on a cooling rack for 10 minutes and then remove from tins. Serve warm, room temperature or chilled.
Additional Nutrition Highlights:
*High in dietary fiber
*High in manganese
*Very high in vitamin B6