Vegan Zucchini Bread Cookies
Genevieve at www.vanilla-and-spice.com
I remember the first time I ever tasted zucchini bread. I don’t know how old I was, but I’m going to guess that I was about eight or so. I was at my aunt Gloria’s house and she had just baked a fresh loaf (no doubt she used zucchini from her huge garden). I thought it sounded disgusting.
Why would you put zucchini in your bread?! It took some convincing, but I tried a bite and was VERY surprised that it tasted a lot like banana bread. I wasn’t expecting sweet at all. I think I ate half the loaf. Aunt G had a good laugh at proving me wrong.
I found Genevieve’s blog while browsing on Finding Vegan (LUV that site!). Genevieve’s recipes are all vegetarian, and most are also vegan or can be easily adapted to vegan. There are so many I want to try, including her Grilled Sweet Potato & Avocado Sandwich (how could that be bad?!). Her Zucchini Bread Cookie recipe did not disappoint.
If you like zucchini bread, you will love this cookie. While they are good any time, they are especially perfect for breakfast on the go.
Word to the wise: The recipe says it makes about 22 cookies, but I made my cookies larger (finished size is about 2½” wide). I ended up with 16 cookies. So, my only regret is that I should have doubled the recipe. There’s always next time…
Preheat oven to 375º.
Prepare a large baking sheet by spraying with cooking spray or lining with parchment paper.
If you have a mixer, you can do this all in one bowl. Otherwise, you should mix wet and dry ingredients separately, then combine.
Combine dry ingredients:
- 1 cup rolled oats
- 1 cup spelt flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. salt
If using a mixer, add in wet ingredients:
- ¼ cup melted coconut oil*
- ¼ cup unsweetened applesauce
- ¼ cup + 2 Tbsp. pure maple syrup
*Depending on where you shop, you may have the option of refined or unrefined coconut oil. Refined is best for sautéing or frying over medium to high heat. Unrefined is best for sautéing at medium heat, and also for baking.
With that said, I only had refined coconut oil in my cupboard, so that’s what I used and the cookies turned out just fine.
If using a mixer, remove bowl from stand.
- Gently stir in
- 1 cup grated zucchini
(Genevieve says you can leave the skin on, but I peeled mine)
Then fold in
- ⅓ cup chopped walnuts
- ¼ cup raisins
- 2 Tbsp. cacao nibs or vegan chocolate chips (I used “Enjoy Life” semi-sweet mini chips)
Drop by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
Genevieve says to bake at 375º for 10-13 minutes, until cookies feel firm on top and are lightly browned on the bottom. Mine took more like 17 minutes, but my oven is always a little slower.
Let cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container. (I store mine in the fridge.)
Try not to eat them all at once!
8 thoughts on “Vegan Zucchini Bread Cookies”
Thanks so much for following my blog and trying out the zucchini bread cookies! I did make mine on the smaller side, so that makes sense that you got less cookies and that yours took a bit longer to cook. I’m so glad you liked them though – they look great!
Thank YOU for the great recipe! I’m making another batch today, in fact. Luv your blog :)
I love zucchini bread. These cookies look amazing!
Thanks for commenting, Gail! Just checked out your blog and the “boatmeal” (love that!) looks delicious! I’m so making that!!!
Would oat flour or almond flour work as a replacement for the spelt flour? Looking forward to trying these! Just trying to avoid a trip to the store! :-)
I believe so. I think either of those would work just fine.
This look really yummy! Approximately how many zucchini do I need to get to equal 1 cup grated? Also, should I wring the grated zucchini (removing excess water) before stirring it in? Thanks!