zucchini chocolate chip banana bread cookies

As you already know, I LOVE banana bread. I mean what can be better than an ooey gooey thick slice of moist, chocolatey banana bread?? Welllll, this recipe is basically the same thing but in cookie form (and with some added zucchini).

I know that you may be feeling a little hesitant to eating sugary things during all this coronavirus fear, but let me tell ya. No fear or guilt with these bad boys. These are like a superfood. Ok, maybe not, but they’re still pretty good for you.

Here are some of the awesome main ingredients for these cookies:
  • Rolled oats- Super nutritious and filled with antioxidants, fiber, and minerals.
  • Zucchini– vitamins, h2o, and antioxidants.
  • Banana– potassium, manganese, and they are a perfect staple for so many healthy desserts!
  • Einkorn flour– an ancient grain filled with vitamins and minerals and is non hybridized or genetically modified. Low gluten and is easy on digestion!

I made up this recipe last summer because our garden (and our friends’) was overflowing with zucchini and we couldn’t find enough things to put it in. We ended up needing more zucchini after this recipe.

Whenever I bake, I love to make a huge batches and then freeze two-thirds of it for future meals and desserts. It makes meal prep so much easier and stress free!

These are also perfect as breakfast cookies as they are decently filling and have just the right amount of sweetness to them. Feel free to omit the extra maple syrup for a less sugary cookie if you would like!

Serves: about 1 dozen / prep time: 10 minutes / cook time: 15-20 minutes

Ingredients:

  1. 1 cup rolled oats
  2. 1 cup **Young Living einkorn flour (or jovial)
  3. 1 tsp cinnamon
  4. 1/2 tsp baking soda
  5. 1/2 tsp coarse salt
  6. 1 tsp vanilla extract
  7. 2 very ripe bananas
  8. 1 egg (optional)
  9. 1/4 cup maple syrup (optional if your bananas aren’t super ripe or if you want it extra sweet for a dessert)
  10. 1 medium – large zucchini
  11. 1 Tbs coconut or avocado oil
  12. Chopped walnuts (optional)
  13. Stevia sweetened chocolate chips (optional. I recommend Lily’s)

Directions:

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper
  • In a large bowl, whisk together oats, flour, baking soda, salt, and cinnamon
  • Wash and grate the zucchini, then squeeze and drain in a cheese cloth or clean kitchen towel
  • In a medium bowl, mash the bananas and then add egg, maple syrup, vanilla, coconut oil, and whisk until fully combined
  • Gently fold the wet ingredients into the dry ingredients until a wet dough forms then add the walnuts and choco chips if using.
  • Scoop with a large spoonful onto baking sheets, two inches apart. Lightly form them, and then bake for 15-20 minutes until fragrant, firm, and lightly golden on top.
  • Let cool for 10 minutes on wire rack. Enjoy! Keeps on counter for three days, in fridge for up to a week, or in freezer for a couple of months.

**To learn more about Young Living and get started, click here.


I hope that you enjoyed! Did you make these cookies? Be sure to drop me a comment below if you did – I would love to hear from you!

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