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 Bread Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 dozen 1x
- Category: dessert
- Method: baking
Ingredients
- 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 canola oil
- 6 tablespoons low fat Greek yogurt
- 2 teaspoons vanilla extract
Instructions
1. Heat oven to 350 degrees F. Line baking sheets with parchment paper.
2. Trim stem and root end of zucchini. Using a box grater, grate zucchini. You should have about 3 cups.
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. Combine the dry ingredients in a large mixing bowl.
5. In a separate bowl, whisk together eggs, sugar, oil, Greek yogurt and vanilla extract .
6. Add grated zucchini to dry ingredients. Pour liquids over the top. Gently stir and fold just until no more flour is visible.
7.Drop cookie dough by rounded tablespoons onto parchment lined baking sheets.
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8 grams
- Sodium: 110 mg
- Fat: 3 grams
- Saturated Fat: 0
- Unsaturated Fat: 3 grams
- Trans Fat: 0
- Carbohydrates: 17 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 10 mg
This summer I did not budge from Wrightsville Beach, NC. 
It’s not as leisurely as it sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine, and I did not trade in my running shoes for a long board or even a paddle board. Please do not call it a staycation. It was a whirlwind of business and activity, from my day job as a dietitian/nutritionist working in my private practice, to my on call responsibilities managing a property at the beach. I loved each and everyone of my guests, but if I said, I’m sorry the tourist season is over, I’d be deserving of four
Boomer was sixteen, a rising sophmore at Laney High School. He was fortunate enough to have our friend and club pro, Sara Bush serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
Shoal Creek Golf Club, Birmingham, Alabama. My son (and all the junior golfers including the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for! Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition. I on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette. So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!
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