GF, V, DF
Like Zucchini Bread, but bite sized! What could be better? These little tidbits of deliciousness are soft and moist on the inside and slightly crunchy on the outside making the perfect coffee dipper or quick breakfast bite. Just one one-bite-wonder is loaded with nutrients from the zucchini and satisfaction from how GOOD they are! I could tell you that they last in the fridge or freeze well… but Rich and I never make it to that point to find out these are always eaten so fast!
Zucchini Bread Bites
makes 12-15
-2 bananas, mashed
-1 zucchini/courgette, grated and patted down to reduce water content
-3 eggs
-1/2 cup coconut sugar
-1 cup almond flour
-3 tbsp coconut flour
-1 tsp baking powder
-1 tsp vanilla
-1/2 tsp cinnamon
*Option to add chocolate chips*
1. Preheat oven to 180C.
2. Combine all ingredients together, mixing until fully immersed.
3. Using an ice scream scooper, scoop the dough and place on a lined baking tray evenly apart.
4. Bake for 15-20 minutes until browned. Serve hot!
TOP TIP: If these cookies do last until the next day, I typically microwave mine so they’re nice and warm!