Zucchini Bread Bites
- 1 egg
- ½ teaspoon pure vanilla extract
- 3 tablespoons extra-virgin olive oil
- ½ cup maple syrup
- ¾ cup quinoa flakes
- ¾ cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 tablespoons natural (nonalkalized) cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ cup plus 1½ tablespoons turbinado sugar
- ¾ cup finely grated zucchini
- ½ cup chopped lightly toasted walnuts
Instructions:
This great gluten-free snack—softer than a cookie but firmer than a muffin—reminds me of a bite of tender zucchini bread.
- In a bowl, whisk together the egg, vanilla, olive oil, and maple syrup. In another bowl, stir together the quinoa flakes, oat flour, baking soda, baking powder, cocoa powder, cinnamon, salt, and ¼ cup of the turbinado sugar, breaking up any clumps.
- Squeeze the excess water from the shredded zucchini in a cheesecloth or with your hands, break it up, and stir into the wet ingredients. Add the wet ingredients to the dry and stir to combine. Stir in the walnuts. The batter will be pretty moist. Cover and refrigerate for 30 minutes.
- While the batter is resting, arrange a rack in the upper third of your oven and preheat the oven to 375°F.
- Line a baking sheet with parchment paper or a nonstick silicone baking mat. Using your hands, gently roll a heaping tablespoonful of the dough into a ball and place it on the baking sheet. Repeat with the remaining batter, spreading the balls evenly on the baking sheet. Gently flatten the top of each ball and sprinkle the tops with the remaining 1½ tablespoons of turbinado sugar. Bake, rotating the pan halfway through the baking time, until the edges are browned and you can push on the top of one with a soft resistance, 12 to 14 minutes. Allow to cool completely before serving. Stored in an airtight container, they will keep 2 to 3 days in the refrigerator.