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Healthy Zucchini Cookies

During the month of August I always try and come up with some new ideas for back to school. Now that my son is entering middle school and his likes are changing I want to make sure he has some fun and interesting healthy snacks and treats that HE WANTS TO EAT. Trust me, it’s been challenging lately. Zucchini grating

Everyone loves cookies, and with our over abundance of zucchini from the garden I thought it would be fun to make some healthy zucchini cookies together. This would be a perfect trial run since we were heading out of town for a road trip, and we could freeze extras for another time.

zucchini grated

Jax was up for the challenge so we quickly got started grating the zucchini and squeezing out the water. He was amazed that the zucchini had so much water in it. BTW…don’t throw the water down the drain, use it to water plants.

zucchini squeezing

Now onto the fun part. By far breaking eggs is the one thing the boys fight over when we bake. “Mom, who gets to break the eggs”?

egg breakingOnce we had all the wet ingredients mixed, we started to add the dry ingredients. Besides having zucchini in the cookies to make it healthy we also used coconut oil instead of oil or butter, peanut butter for protein and a mixture of flax seed, chia seed and coconut flakes for added fiber and omega 3’s.

zucchini cooking mixture

Healthy Zucchini Cookies
Prep time: 
Cook time: 
Total time: 
  • ¼ cup coconut oil
  • ½ cup organic peanut butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups zucchini - water drained
  • 2 bananas
  • ½ cup pure maple syrup
  • 2½ cups flour
  • 1 cups oats
  • 3 tablespoons of flax, chia seed and coconut mixture (see description below)
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  1. Pre-Heat oven to 350
  2. Mix together all wet ingredients including coconut oil, peanut butter, eggs, vanilla, bananas maple syrup and zucchini
  3. Once wet ingredients are mixed together add dry ingredients including flour, oats, salt, baking powder, cinnamon, flax, chia seed and dried coconut mixture
  4. Once mixture is incorporated place on lined cookie sheets and back for 20 minutes at 350 until golden brown on top.
  5. Let cool and serve or freeze for another time.

If you were wondering, these cookies got 2 thumbs up from my pre-teen. They were gobbled up on our road trip and we were even able to save a few for another time. I love freezing cookies, breads and muffins that I can easily take out and send to school or have for a after school snack.

zucchini cookies eaten

zucchini cookies


healthy zucchini cookies


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Be sure to check out each of their Mini Chef posts as well!

    1. Roasted Red Pepper Hummus for Back to School // Courtney’s Sweets
    2. Pancake Muffins // Momma Lew
    3. Pizza Dippers for School Lunch // Finding Zest
    4. Ham and Cheese Bites // We’re Parents
    5. 115 Healthy After School Snacks Your Kid Will Love // Eating Richly
    6. French Bread Pizza // Giggles, Gobbles and Gulps
    7. Banana Almond Overnight Oats // Vegging at the Shore
    8. Healthy Zucchini Cookies // O’Boy! Organic
    9. Back to School Lunch: Smiley Face PB&J // My Mini Adventurer

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2 Responses to Healthy Zucchini Cookies

  1. Marci August 9, 2016 at 9:53 am #

    These look fantastic! Such clean ingredients. Can’t wait to try!

  2. Deborah Davis August 15, 2016 at 10:04 pm #

    Thank you for sharing your delectable Healthy Zucchini Cookies at the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing!

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