These are lighter than zucchini bread, and make a great snack. Put them in the freezer, and take one out whenever you want one!
These are lighter than traditional zucchini bread and make a great snack. They are sweet, fluffy, and come in a perfect little size. My family always makes a huge batch and pops them in the freezer so that way we can just take one out whenever we are hungry. My sister and I are addicted to these because they are such an easy and delicious snack that we can get after school or for breakfast.
Total Time 35 minutes
Servings 16 Puffs
- 1/2 cup/1 stick/113 g unsalted butter
- 3/4 cup/255 g honey
- 1 large egg
- 2 cups/260 g whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1 cup/80 g old-fashioned rolled oats
- 1 cup/145 g raisins
- 1 cup/120 g grated zucchini
Preheat the oven to 375ºF/190°C. Line a cookie sheet with parchment paper.
Cream the butter and honey with an electric mixer or by hand. Add the egg and beat well.
Combine the flour, baking soda, cinnamon, nutmeg, cloves, salt, rolled oats, and raisins in a separate bowl.
Add the flour mixture to the butter mixture and mix until fully combined. Stir in the zucchini.
Scoop little tablespoon-size balls of the batter onto the prepared cookie sheet, placing them 1 inch/2.5 cm apart.
Bake for 10 to 15 minutes (time may vary as all ovens are different).
Transfer to a cooling rack and let cool. Place any you want to eat later into a resealable plastic bag and freeze.