Zucchini Monster Cookies

Hello, everyone!

I apologize for being away from you for so long. Life gets crazy when you’re a senior in college – ha. But, seriously, send help. 😉

This was my first weekend of the school year, and I spent it like the typical college student: doing homework, sleeping in, canning tomatoes, and making zucchini monster cookies.

That’s what you all did in college, right?


These cookies are the bomb dot com. That’s pretty much the only way to describe them. When I came across the recipe this summer (as I had zucchini growing furiously), I couldn’t believe there was such a thing as zucchini monster cookies. But, then I made them. And my life changed. The recipe is very similar to the usual one I use, with one small change: the zucchini replaces the butter.

Yes, you heard me right. The zucchini replaces the butter. That means these cookies are health food, and don’t try to argue with me about it. A delicious serving of veggies.

Start making the cookies by grating 1 cup of zucchini. Use a paper towel to squeeze out the extra liquid.


Measure 1 cup granulated sugar and 1 cup brown sugar and add to the zucchini.


Add in 2 cups creamy (or crunchy, if you’re feeling adventurous) peanut butter.


Mix this up well.


Next, add in 3 eggs, 1 teaspoon vanilla, and 1/2 teaspoon salt. Combine the mixture together.



Add in 1/2 cup flour and 2 teaspoons baking soda and give it a quick stir. At this point, I usually leave the stand mixer going as I add in 4 cups of quick oats. This makes sure the oats are evenly distributed throughout the dough.


Then, comes the fun part: mix in 2 cups of chocolate chips and 1 bag of mini M&M’s.


Your dough is ready! I used a large cookie scoop to make the dough balls, but you can use whatever size you want. Just make sure to adjust the cooking time slightly.


Flatten the dough lightly, using your fingertips, and bake in a 350 degree oven for 10-11 minutes.


Then, let set on cookie sheet for 3-5 minutes to finish cooking, before transferring to a wire rack to cool completely. Eat and enjoy your “healthy” treat… 🙂


Here’s the full recipe:

**Note: adapted from Back for Seconds

Zucchini Monster Cookies


  • 1 cup grated zucchini
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 2 teaspoons baking soda
  • 4 cups quick cooking oats
  • 2 cups chocolate chips
  • 1 bag mini M&M’s

Combine zucchini, sugars, and peanut butter. Add in eggs, vanilla and salt and mix well. Combine flour and baking soda with mixture. Add in 1 cup of oats at a time, stirring well in between each addition. Stir in chocolate chips and M&M’s. Scoop out into dough balls, and flatten slightly. Bake in a 350 degree oven for 10-11 minutes. Let sit on cookie sheet for 3-5 minutes, then transfer to cooling rack.


This is cookie perfection, folks.

Have a splendid week!



Cinnamon Swirl Zucchini Bread

Happy Monday, everyone!

Can you forgive me for posting another zucchini bread recipe? I seriously have zucchini coming out of my ears, and I’m doing my best to use it all up in creative ways.

When I ran across this recipe, I knew I had to make it. I’m a sucker for all things cinnamon, and the zucchini makes this bread irresistibly moist and delicious.

Start by grating zucchini until you have 3 cups. I used about 3 small zucchini to make this much.


Combine this in a large bowl with 4 eggs, 1 1/2 cups sugar, 2 teaspoons vanilla, and 2/3 cup canola or vegetable oil.


Next up, add the dry ingredients: 3 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.


Mix this up well, and then prepare your pans for dividing the batter up. I did 4 mini loaf pans, and 1 smaller loaf pan. If you’d like you can just make two regular size loafs, or 8 mini loaves. Or, you can cut the recipe in half if you’re not wanting to make as much bread. So many options! 🙂

I prepare my loaf pans by spraying them with cooking spray, and then shaking around some flour in the pan.



In order to get the swirl in the batter, put just enough batter to cover the bottom of each pan, then sprinkle a mixture of cinnamon and sugar on top of the batter, before evenly distributing the rest of the batter on top of the cinnamon-sugar.


I placed the loaf pans on a cookie sheet, and then put them in a 350 degree oven for 30-35 minutes.


Insert a toothpick into the center of each loaf to determine if the bread is done or not. If the toothpick comes out clean, you’re good to go! I took out the mini loaves around 30 minutes, and the bigger loaf at 35 minutes.


Look at that perfect cinnamon swirly goodness. 🙂


Here’s the full recipe:

**Adapted from Creme de la Crumb.

Cinnamon Swirl Zucchini Bread


  • 3 cups grated zucchini
  • 4 eggs
  • 2/3 cup oil
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Cinnamon-sugar mixture

Preheat oven to 350 degrees F. Prepare four mini loaf pans, and one regular size loaf pans by greasing and flouring the pans. Combine zucchini, eggs, oil, vanilla, and sugar in a large bowl. Mix well and add remaining ingredients. Divide half the batter evenly among pans, and then sprinkle cinnamon-sugar on top. Divide the remaining batter among the loaf pans and bake in the preheated oven for 30-35 minutes.



This bread is the perfect way to sneak in some veggies while satisfying your sweet tooth. It’s perfect warmed up with some butter (or Nutella, ahem) spread over it. Guaranteed deliciousness!

Have a great week!