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As the back-to-school season approaches, parents and caregivers find themselves in a whirlwind of preparations. Alongside school supplies and fresh outfits, there’s another important aspect to consider: healthy snacking. With children’s busy schedules packed with classes, extracurricular activities, and playdates, having nutritious snacks readily available is essential for maintaining energy levels and promoting overall well-being. Enter the Zesty Back-to-School Zucchini Cookie Bites, a delightful treat that combines health and flavor, making them the perfect addition to lunchboxes or after-school snacks.

Back-to-School Zucchini Cookies Bites

Transform your back-to-school snack routine with Zesty Back-to-School Zucchini Cookie Bites! These tasty treats cleverly mix nutritious zucchini into a delicious cookie, making them ideal for lunchboxes or after school. Packed with vitamins and fiber, these bites are low in calories but high in flavor. Easy to make and customizable, they’re a fun way to sneak veggies into your child's diet while keeping them energized for their busy schedules. Start baking today for a healthier snack!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup rolled oats

1/2 cup almond flour (or all-purpose flour)

1/2 cup brown sugar (packed)

1/4 cup honey or maple syrup

1/4 cup coconut oil (melted)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Prep the Zucchini: Begin by washing the zucchini thoroughly. Grate it using a box grater or food processor, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.

    Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, brown sugar, honey (or maple syrup), egg, and vanilla extract until combined and smooth.

      Combine Dry Ingredients: In another bowl, combine the rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt. Stir until evenly mixed.

        Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed.

          Form the Cookie Bites: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon.

            Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

              Serve & Store: Enjoy these delicious Zucchini Cookie Bites warm, or let them cool completely before storing. Keep them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 24 cookies