Author Notes
It is amazing how much moisture these things hold; I thought I might be under-cooking them.. They are not very sweet, but that’s how I like them. And the lavender is a nice strange addition! Perfect to dunk in coffee for breakfast. —cookingwithleftovers
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Ingredients
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1 cup
white flour
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1 cup
wheat flour
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2 cups
zucchini, peeled and shredded (about 2 normal sized ones)
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4 cups
oats (I used quick oats)
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1 teaspoon
baking soda
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2 teaspoons
Pumpkin seasoning (or cinnamon and nutmeg would work- that’s just what I had)
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3/4 cup
applesauce (two small single serve containers)
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1 cup
brown sugar
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2
eggs
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2 teaspoons
vanilla abstract
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1/2 cup
fresh lavender
Directions
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Mix the flour, baking soda, and pumpkin seasoning. In another bowl, mix the sugar, applesauce, eggs, and vanilla. Squeeze out the liquid from the zucchini and add it to the wet ingredients. Then slowly mix the wet ingredients into the flour mix.
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Add the oats until combined and then gently fold in the lavender.
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Put spoonfuls on a greased baking sheet and bake for 350 degrees for 12 minutes.
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