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In the world of baking, creativity knows no bounds. One delightful innovation is the Zucchini Cookies Casserole, a dish that beautifully marries health with indulgence. This casserole-style cookie offers a unique twist to traditional desserts, inviting those who are health-conscious to indulge without compromising their dietary goals. With its rich flavors and wholesome ingredients, the Zucchini Cookies Casserole appeals to everyone—from those who seek out healthy alternatives to those with a sweet tooth craving something deliciously satisfying.

Zucchini Cookies Casserole

Discover a delicious and nutritious twist on dessert with Zucchini Cookies Casserole! This innovative recipe combines the health benefits of zucchini with traditional cookie flavors, creating a moist and satisfying treat. Perfect for health-conscious eaters, this casserole is made with wholesome ingredients like rolled oats, whole wheat flour, and chocolate chips. Easy to customize with your favorite mix-ins, it’s a fun way to enjoy a guilt-free indulgence. Enjoy a slice warm or pair it with ice cream for an extra-special touch!
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Ingredients
  

2 medium zucchinis, grated and excess moisture squeezed out

1 cup rolled oats

1 cup whole wheat flour

½ cup brown sugar

½ cup granulated sugar

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt

½ cup unsweetened applesauce

½ cup coconut oil, melted (or vegetable oil)

2 large eggs

1 tsp vanilla extract

1 cup chocolate chips (dark or semi-sweet)

½ cup chopped walnuts (optional)

½ cup raisins or dried cranberries (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish or line it with parchment paper.

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and twist to remove excess moisture. This step is crucial to avoid soggy cookies.

      Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, whole wheat flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt. Stir until evenly mixed.

        Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, applesauce, eggs, and vanilla extract until well combined.

          Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently fold in the grated zucchini until everything is well combined.

            Add Mix-ins: Fold in chocolate chips, walnuts, and raisins (if using) into the batter, ensuring an even distribution.

              Transfer to Casserole Dish: Pour the mixture into the prepared casserole dish, spreading it evenly using a spatula.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the edges are golden brown, and a toothpick inserted in the center comes out clean.

                  Cool Down: Once baked, remove the casserole from the oven and let it cool for about 10-15 minutes before slicing into squares.

                    Serve: Enjoy the zucchini cookies casserole warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 9 servings