If you’ve got even one zucchini plant in your garden, it may be one too many by the time zucchini season is over. In our family, we’re always looking for creative ways to use this versatile vegetable and cookies are a great option. We can bake & flash freeze a whole batch of these zucchini cookies and they make for semi-healthy, refreshing snacks (and even sometimes breakfast) on a lazy summer’s day.
The problem?!? Nobody wants to heat up the house on a hot day by baking cookies in the oven, so we baked these cookies on the grill instead. What we ended up with was a soft, chewy cookie with a hint of smokey grill flavor. Yum!!
Ingredients
- 1/2 cup butter alternative
- 1/2 cup sugar
- 1 ripe banana (peeled)
- 1 t. vanilla
- 1 1/2 t. cinnamon
- 1/2 t. baking soda
- 1 3/4 cup shredded zucchini
- 1 cup buckwheat groats (may substitute oats, if desired)
- 1 1/2 cups all purpose gluten free flour
- 1 cup safe chocolate chips or raisins (optional)
Directions
- Cream together butter alternative and sugar.
- Add banana and blend well.
- Add vanilla, cinnamon, and soda and mix until well blended.
- Fold in zucchini, groats and chocolate chips or raisins.
- Bake at 350 (375 if baking on your grill) for 8 to 12 minutes.
For more tips about baking on the grill, check out our kitchen science video here:
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