Zucchini Cookies

Zucchini Cookies

Directions: 20 minutes
Cook time: 20 minutes
Servings: 23 cookies
Allergens: Eggs, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Ellie Gauthier, Audrey-Maude Brochu and Émilie Richard-Bilodeau, nutrition trainees

Ingredients

  • 80 ml (⅓ cup) unsweetened applesauce
  • 60 ml (¼ cup) wheat bran
  • 375 ml (1 ½ cup) all-purpose flour
  • 250 ml (1 cup) whole wheat flour
  • 2.5 ml (½ tsp) baking soda
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) ground ginger
  • 2.5 ml (½ tsp) ground nutmeg
  • 2.5 ml (½ tsp) salt
  • 180 ml (¾ cup) non-hydrogenated margarine
  • 180 ml (¾ cup) brown sugar, packed
  • 125 ml (½ cup) granulated sugar
  • 2 large eggs
  • 5 ml (1 tsp) artificial vanilla extract
  • 375 ml (1 ½ cup) quick cook oats
  • 625 ml (2 ½ cups) grated zucchini

Equipment

  • 2 baking sheets
  • Small bowl
  • Medium bowl
  • Electric mixer
  • Large bowl
  • Wooden spoon
  • Ice cream scoop

Directions

  1. Place rack in top part of oven and preheat to 350°F (180°C).
  2. Grease two baking sheets (40 x 28 cm).
  3. Combine wheat bran and applesauce in a small bowl to moisten the bran. Set aside.
  4. Place flours, baking soda, baking powder, ginger, nutmeg, and salt in a medium bowl and stir with a fork to combine. Set aside.
  5. Using an electric mixer, cream margarine, brown sugar, and sugar in a large bowl for 4 minutes or until mixture whitens.
  6. Add eggs and vanilla extract and beat until smooth.
  7. Using a wooden spoon, gently stir wheat bran and applesauce into wet ingredients.
  8. Fold dry ingredients into wet ingredients. Stir until smooth.
  9. Stir in oats and grated zucchini until oats are moist and zucchini is well blended.
  10. Scoop out mixture and level with a knife to form dough balls. Place dough balls 5 cm apart on lined baking sheets.
  11. Bake 20 minutes or until a toothpick inserted in middle of cookies comes out clean.
  12. Place cookies on cooling rack for 10 minutes. Do not stack cookies.