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Zucchini Cookies Quesadillas are an innovative blend of sweet and savory that are quickly gaining popularity among food enthusiasts. This recipe not only satisfies your sweet cravings but also integrates the nutritional benefits of zucchini, making it a smart choice for those looking to indulge in a treat without compromising on health. The transformation of traditional cookies into a convenient quesadilla format provides a fun and portable way to enjoy a beloved dessert, appealing to both kids and adults alike.

Zucchini Cookies Quesadillas

Discover the delicious fusion of sweet and savory with Zucchini Cookies Quesadillas! This innovative recipe combines the beloved flavors of cookies with the convenience of quesadillas, making it a nutritious treat for all ages. Packed with zucchini, oats, and just the right amount of spice, these quesadillas provide a chewy texture and delightful taste that's perfect for dessert or snacking. Easy to prepare and customize, they’re sure to impress your family and friends!
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Ingredients
  

2 medium zucchinis, finely grated

1 cup rolled oats

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1/4 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

4 large flour tortillas

Optional toppings: powdered sugar, whipped cream, or a drizzle of honey

Instructions
 

Prepare the Zucchini: Begin by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent soggy cookies.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, cinnamon, nutmeg, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the brown sugar, granulated sugar, applesauce, vegetable oil, and vanilla extract. Stir until the mixture is smooth and creamy.

        Incorporate Zucchini: Add the squeezed zucchini to the wet mixture and fold until combined.

          Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring with a spatula until just combined. Gently fold in the chocolate chips, ensuring even distribution.

            Preheat the Quesadilla Maker or Skillet: Heat it to medium-low if using a skillet. Lightly grease it with cooking spray or a brush of oil.

              Assemble Quesadillas: Spread about 1/4 cup of the zucchini cookie dough mixture onto half of each tortilla. Fold the other half over to cover the filling, making a semi-circle. Press down lightly to seal.

                Cook the Quesadillas: Place the filled quesadilla in the quesadilla maker or skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy. If using a skillet, flip carefully using a spatula.

                  Cool and Serve: Once cooked, remove the quesadilla and let it cool for a minute. Cut into wedges and serve warm.

                    Optional Toppings: Dust with powdered sugar, add a dollop of whipped cream, or drizzle with honey if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6