Soft Baked Zucchini Bread Cookies

Soft baked zucchini cookies are not only a terrific  simple dessert, they’re one of my favorite pre-workout snacks.It’s not what you do once in awhile, it’s what you do on most days. My philosophy for better nutrition is eating in a way that  balances the goals of health with eating for pleasure. I do this  by  including the nutrient rich foods  my  body needs, without sacrificing enjoyment. I often modify recipes to boost the nutritional  value and still maintain taste. Like these..soft caked cookies  made with a combination of both white flour and white whole wheat, and  cutting back on total fat by substituting nonfat Greek yogurt.   When I ran the  nutritional profile (see below) I realized they meet the criteria I use for an pre-workout snack:

100-200 calories 24-40 grams carbohydrate, ≤ 5 grams fat, ,≤ 5 grams fiber, ,≤ 10 grams protein.

My family prefers cookies for dessert over almost anything. I’m glad they do, because  cookies are already portioned, and  they can be combined with other nibbles like  a piece of dark chocolate and a few dried apricots.  After dinner or pre-workout, these soft baked zucchini cookies are sure to please.

Soft Baked Zucchini Cookies

 

Ingredients

(3 dozen)

  • 1 pound zucchini (about 2 medium)
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 cups 100% white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 6 tablespoons cup canola oil
  • 6 tablespoons low fat Greek yogurt
  • 2 teaspoons vanilla extract

Instructions

  1. 1. Heat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. 2. Trim stem and root end of zucchini. Using a box grater, grate zucchini. You should have about 3 cups.
  3. 3. Place the grated zucchini in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much liquid as possible.
  4. 4. Combine the dry ingredients in a large mixing bowl.
  5. 5. In a separate bowl, whisk together eggs, sugar, oil, Greek yogurt and vanilla extract .
  6. 6. Add grated zucchini to dry ingredients. Pour liquids over the top. Gently stir and fold just until no more flour is visible.
  7. 7.Drop cookie dough by rounded tablespoons onto parchment lined baking sheets.
  8. 8. Bake about 10-15 minutes, or until edges are firm. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

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Recipe Notes

 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 100 Calories from fat 23 kcal
% Daily Value
Total Fat 2.5 grams 4%
Saturated Fat 0.5 gram 3%
Cholesterol 10 3%
Sodium 110 mg 5%
Carbohydrate 17 g 6%
Dietary Fiber 1.0 4%
Sugars 8 g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Cranberry Nut Quick Bread

Cranberry Nut Quick Bread is a festive addition to any holiday table.Cranberry Nut Quick BreadHave you ever baked something for the very first time, then asked yourself, what have you been waiting for?  My sentiments after baking my inaugural loaf of  cranberry nut quick bread. My family must have felt the same; they polished off this loaf in less than one day!Cranberry Nut Quick BreadNow, 2 days before Christmas, they’re asking for another. Truth is, it’s so easy to make, anyone can pull it off at the last minute.

The original recipe was on page 54 (yes a carry over from my December Recipe Redux challenge) of the Philadelphia Orchestra Cookbook. Inspired by the Cranberry Marketing  Committee ingredient suggestions for Friendsgiving, I substituted in a small portion of oat flour for some of the all-purpose flour,  pistachios for the walnuts and added ginger (a relative of tumeric). The bread makes a nice last minute gift,  a festive addition to Christmas Eve dinner, or Christmas dessert buffet. Oh, and it is sooo  Santa Claus worthy!!!Cranberry Nut Quick Bread

Cranberry Nut Bread

Serves 16     adjust servings


Ingredients

  • 1 1/2 cup flour
  • 1/2 cup oatflour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 Tablespoon fresh minced ginger root
  • 3/4 cup orange juice
  • 2 tablespoons canola oil
  • 1 cup pistachios, roughly chopped
  • 1 cup fresh whole cranberries

Instructions

  1. 1. Preheat oven to 325 degrees F.
  2. 2. Grease and flour a 9″x5″x3″ loaf pan or a 30cm breadmould.
  3. 3. Sift dry ingredients, from flour through ginger, together in a large mixing bowl.
  4. 4. In a small bowl whisk egg and add orange juice and oil. Stir to combine.
  5. 5. Add orange juice mixture to dry ingredients and stir to combine.
  6. 6. Fold in pistachios and cranberries.
  7. 7. Pour into prepared baking pan and bake for 40-50 minutes or until toothpick inserted into bread comes out clean.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 159kcal Calories from fat 49
% Daily Value
Total Fat 5g 8%
Saturated Fat 1g 5%
Transfat 0g
Sodium 123mg 5%
Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Sugars 14g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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