Zucchini Biscuits (vegan)

Zucchini in a baked treat. Is there any other way?! I mean I do love my veggies, sauteed and stir fried, but zucchini bread or biscuits is the way to go. Seriously... I will have lots of zucchini from my garden in the next few weeks and I am sure I will have to get creative in what to do with it. A reader mentioned making some zucchini lasagna... which sounds amazing and may be in my future if I can figure what I want to do without the cheese... but I digress.

Zucchini. It seems the best place for zucchini is in a baked, not-to-sweet, treat!

I mentioned in my last post about my garden and my first pick of zucchini. I was thinking about making pancakes. Or bread. Or muffins. But then I got to thinking about cookies, scones and then biscuits. And then I came up with a baby friendly biscuit that could almost be a cookie. So, maybe if you are a little more of an American than British chap you should call these Zucchini Cookies... but for the sake of these tidy little biscuit-looking cookies. I decided to call them biscuits! :)

And, this recipe is not as much for "summer" as it is for "baby-food". You see.... my nine month old has decided that he likes it very much to eat what I eat and wants to try everything I put in my mouth. He sticks out those hands and screams mummm mummmm...like telling me, "Mom, get me some of that to munch on!" So... the past few weeks we have been transitioning from mush food to pincher-picker-upper food that he can do himself. Which in my opinion is MUCH harder than the first step of giving him pureed veggies and fruits. So, yeah, where was I... I have a garden blooming, and I have my baby growing up before my eyes. This recipe is to commemorate both of these occasions with the baking of zucchini biscuits.

Baby friendly and season's best zucchini pickin'.

Zucchini Biscuit Recipe (vegan)

1 cup of freshly ground millet flour

1/2 cup of freshly ground quinoa flour

1/2 cup of tapioca flour

1/2 ts. of sea salt

1 ts. of baking powder

1/2 ts. of ground cinnamon

1/2 ts. of ground nutmeg

1/2 ts. of ground ginger powder

3-4 TB of maple syrup

1 1/2 cups of freshly grated zucchini

1/3 cup of olive oil 

1-2 TB of water or non-dairy milk (only if needed to help move the batter around)

Mix all of the dry ingredients together first, then mix in the freshly grated zucchini, oil, water and sweetener. Then mix well. If you need a touch more liquid... add a touch more water, milk or maple syrup.... then scoop out 1/4-1/3 sized scoops and make "drop biscuits" on a parchment papered baking sheet. Then sprinkle some more grated zucchini to make it colorful and to let your mouth know what is about to get itself into. It is a veggies serving after all... you don't want to forget that ;)

Bake in a 350 degree oven for 30 minutes or until browned to your liking. Then, pull from oven and let cool. They should be a bit crispy on the outside and fluffing moist on the inside. This recipe will make 12 small biscuits or 8 larger ones. Let cool for a few minutes before biting into. Then... enjoy!!!

Some baking recipe notes:

*Skip the warming spice and add some herbs and you can make this biscuit a bit more savory instead of slightly sweet. :)

*You can use any GF baking flour mix for this recipe ( just make sure you use about 2 cups of flour!) I used quinoa and millet because those are two flours my baby likes and eats.

*I was inspired to make this recipe from an old recipe to make zucchini cookies. So if you want to add more sweetener and some chocolate chips. This could be a pretty yummy cookie or scone as well.

Well friends, that is what I have been enjoying all day. And you should have heard and seen my little boy... he just LOVED these and of course let the whole world know as he was munching on them... with lots of hmmmm, ummmms, and ooooos and ahhhs. :) Babies are so wonderful!

Hope you have a great day! And stay cool- it's HOT out there!

Much love, to you!!!

Stephanie