It’s been a crazy week. We’re leaving for Gaspésie today after work and I still haven’t packed. I’m counting on the two hours I’ll have before leaving to pack everything and prepare our food for the trip. Lets see how that goes! I wanted to start earlier, but somehow, all of my evenings were packed this week. I spent a whole evening getting a new phone and dealing with the details at the store. Then yesterday I drove down to Moncton to see a childhood friend that’s moving to Ottawa today. Finally, I spent the rest of my evenings studying for my exam that’s coming this November (my last exam ever before becoming a registered dietitian).
Thankfully, I already have some energy bites ready for our trip (these and these), but I still have to pack some stuff for our breakfasts, lunches and suppers. What are your favorite camping meals? We’ll have a little propane stove, so we’re looking for quick and easy meals that can be made using that or nothing at all. So far I’ve got pasta. That’s it. Clearly I need some inspiration! Thinking about this a few hours before leaving is probably not the best idea, but what can you do? We’ll figure it out!
We may be last minute this time, but I’m still so excited for this trip! This is our first road trip of the summer (sadly) and we both got a 4 day weekend… Which is my only vacation this year. I’m forcing myself to take it off completely. No studying for my exam and no blog work! It will basically be my first weekend off in a year and I’m going to enjoy it. I’ll share some pictures and videos of the trip on Instagram stories if you want to follow along. I’ll share some pictures with you here when we get back as well – I’m going to have so much fun with my camera!
Before I go, I’ll leave you with these chewy oatmeal zucchini cookies. These cookies are inspired by one of my favorite recipes of all time – The banana bread muffin tops from Oh She Glows. I made some changes to “healthify them” even more. First, I eliminated the coconut oil and swapped it for only 2 tablespoons of avocado oil or other light tasting oil. You can use 2 tablespoons of melted coconut oil if you prefer. Next, I added some veggies. 1 cup of zucchini is hidden in these cookies, which adds volume and nutrients. I changed a few measurements to make up for the added moisture of the zucchini, but you’ll still end up with very moist cookies.
I adjusted the cinnamon and vanilla as well and eliminated the chocolate chips. Of course you can add chocolate chips if you want, but I don’t since in this case, unsweetened chocolate wouldn’t be great. I sometimes add a tablespoon of cocoa nibs for a chocolate taste, but that may not be for everyone. The cookie dough is my favorite part about this recipe. I always keep one cookie and eat it as cookie dough while the rest is baking…
So, to make these cookies, you simply need to add all the ingredients to a food processor (except the oats and zucchini). You process the ingredients until smooth, then add part of the oats. Process for a few more seconds to roughly chop the oats, then transfer the mixture to a medium bowl. Stir in the rest of the oats and the shredded zucchini and mix everything together. That’s it! For the zucchini, I like to use the fine grater so that it blends in nicely with the cookie. I then squeeze out most of the moisture using a clean, dry towel. It’s fine to have a bit of moisture left, but too much could result in soggy cookies.
There you have it. My healthy chewy oatmeal zucchini cookies. If you don’t have any plans over the long weekend, I hope you’ll try these!
Chewy Oatmeal Zucchini Cookies
- 1 cup zucchini, finely shredded
- 1/2 cup Medjool dates, pitted
- 2 large ripe bananas
- 2 tablespoons avocado oil or other light tasting oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon fine grain sea salt
- 2 1/2 cups rolled oats
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Using a fine grater, shred the zucchini. Use a clean, dry towel to squeeze out most of the liquid from the zucchini. Don't worry it's not completely dried. It should measure 1 cup when the liquid has been squeezed out. Transfer to a medium bowl.
- In a food processor, process the dates, bananas, oil, vanilla, cinnamon and salt until smooth.
- Add 2 cups of rolled oats and process for a few seconds until the oats are roughly chopped and mixed in the date-banana mixture. Transfer to the large bowl with the zucchini.
- Stir in the remaining 1/2 cup of rolled oats.
- Form 10 to 12 cookies and place them on the prepared sheet.
- Bake for 15 to 18 minutes. Let them cool and enjoy!
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!