Zucchini Cookies

​Have you joined Veggie Buds Club yet?! Teach your kids to love a new veggie each month through hands-on activities delivered right to your door. Learn more and join the club by clicking here. July is Zucchini month here at Veggie Buds Club and we hope you enjoy this healthy and delicious zucchini-packed recipe from our monthly contributor Noelle Martin, MScFN RD, of Motherhood and Meals!

Zucchini is one of those vegetables that has limitless possibilities. It works as a meal side when sautéed, a pasta alternative when spiralized, a nutrient density booster in "zoats", and a variety of baked goods. One of our family's favorite recipes that includes zucchinis is for Peanut Butter Oatmeal Coconut Cookies. These cookies are packed with nutrition from zucchini, pumpkin seeds, oats, and more! They are free of milk, eggs, refined sugar, and flour which means they are safe for Dairy-Free and Gluten-Free diets. And for anyone with a peanut or legume allergy, the peanut butter can be replaced with Almond Butter, WowButter, or SunButter. 

Enjoy the recipe, and be sure to check out a few home school tips at the bottom for times when your children help you make them!

Zucchini Cookies

Ingredients

• 2.5 cups of oats
• 2 cups shredded zucchini
• 1 cup peanut butter (or alternate nut or seed butter)
• 3/4 cup unsalted pumpkin seeds
• 3/4 cup shredded unsweetened coconut
• 2/3 cup honey 
• 1/2 cup mini chocolate chips (I use the MadeGood dairy free ones)
• 3 Tbsp hemp hearts
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 Tbsp baking powder

Instructions

1. Mix all ingredients together. 
2. Form small balls about 1-2 Tbsp in size and place on baking stone or cookie sheet. 
3. Bake at 375 F for 12-14 minutes (time with vary with ovens). 

*Serve with a glass of milk or crumble over your favorite yogurt with a few more pumpkin seeds and hemp hearts sprinkled on top. 
*Storing Guidelines: Cookies will remain fresh longer if stored in the fridge or freezer.

​I always love to include a learning component for my children when we make a recipe. While making this recipe Rhett and I talked about the letter Z, the color green (and also yellow since some zucchinis are yellow), the texture difference between whole and shredded zucchini, and we practiced numbers by counting the ingredients as we added them in. 

I hope you get to try making these with your little ones this summer. They are sure to be a crowd pleaser!

---

Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.