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In recent years, zucchini has seen a surge in popularity among home bakers and culinary enthusiasts, transforming from a humble vegetable to a beloved ingredient in a variety of sweet dishes. This versatile squash is not only easy to incorporate into baked goods but also adds moisture and a subtle sweetness that enhances the overall flavor profile. One standout creation that captures this trend is the Zucchini Cookies Casserole, a delightful dessert that merges the comforting essence of traditional cookies with the convenience of a casserole dish.

Zucchini Cookies Casserole

Discover a delicious twist on traditional desserts with Zucchini Cookies Casserole, where the versatile zucchini shines as a key ingredient. This innovative recipe combines the warm flavors of classic cookies with the ease of a casserole, creating a guilt-free treat for all ages. Packed with nutrients, this dish not only satisfies your sweet cravings but also sneaks in healthy veggies. Perfect for using up garden zucchini or adding a unique flair to your baking, it's sure to impress!
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Ingredients
  

2 medium zucchinis, grated and excess moisture thoroughly squeezed out

1 cup rolled oats

1 cup whole wheat flour

½ cup brown sugar, packed

½ cup granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup unsweetened applesauce

½ cup coconut oil, melted (or substitute with vegetable oil)

2 large eggs

1 teaspoon vanilla extract

1 cup chocolate chips (choose dark or semi-sweet)

½ cup chopped walnuts (optional)

½ cup raisins or dried cranberries (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9x13-inch casserole dish by greasing it lightly with cooking spray or lining it with parchment paper for easy removal later.

    Prepare the Zucchini: Using a box grater or a food processor, grate the zucchinis. Next, place the grated zucchini in a clean kitchen towel and twist the towel to wring out any excess moisture. This step is essential to ensure the cookies are not soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, packed brown sugar, granulated sugar, baking soda, ground cinnamon, and salt. Stir the mixture until all ingredients are evenly combined.

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

          Combine Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Gently fold in the grated zucchini until no flour spots remain and everything is well blended.

            Add Mix-ins: Carefully fold in the chocolate chips, chopped walnuts, and raisins or dried cranberries (if using). Ensure they are evenly distributed throughout the batter.

              Transfer to Casserole Dish: Pour the batter into the prepared casserole dish, using a spatula to spread it out evenly across the dish.

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

                  Cool Down: After baking, remove the casserole from the oven and allow it to cool for about 10-15 minutes. This helps the casserole set and makes it easier to slice.

                    Serve: Cut into squares and enjoy your zucchini cookies casserole warm or at room temperature. It pairs exceptionally well with a scoop of vanilla ice cream or a generous dollop of whipped cream for extra indulgence!

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