These baked zucchini herb crackers are a total surprise. I first made them when I had a sad-looking zucchini sitting alone in the crisper drawer, and now they’ve become a staple. They’re crisp, savory, and packed with enough green to make you feel like you’re doing something good—even if you’re really just in it for the crunch. I’ve taken these to parties, served them as toddler snacks, and even crumbled them over soups. We’re talking serious versatility here. They fall right into the sweet spot between healthy zucchini bread and a chip, without the mess of frying or the sugar hit. And yes, your picky eater might raise an eyebrow, but trust me—after one bite, those little hands keep grabbing. Whether you’re hunting for healthy finger foods for a baby, a party snack that’s a step up from carrot sticks, or a fun way to experiment with healthy zucchini recipes, this one’s a winner. It’s one of those healthy finger foods that sneaks in nutrition while delivering real flavor.
Table of Contents
- 1) Key Takeaways
- 2) Easy Baked Zucchini Herb Crackers Recipe
- 3) Ingredients for Baked Zucchini Herb Crackers
- 4) How to Make Baked Zucchini Herb Crackers
- 5) Tips for Making Baked Zucchini Herb Crackers
- 6) Making Baked Zucchini Herb Crackers Ahead of Time
- 7) Storing Leftover Baked Zucchini Herb Crackers
- 8) Try these Snacks next!
- 9) Baked Zucchini Herb Crackers
- 10) Nutrition
1) Key Takeaways
- These zucchini crackers are a crispy, healthy snack.
- Perfect for parties, baby snacks, or light lunches.
- A great way to use up that forgotten zucchini in your fridge.
- No fancy gear or weird ingredients needed.
2) Easy Baked Zucchini Herb Crackers Recipe
Some recipes show off. This one shows up. These baked zucchini herb crackers are what I grab when I want something crunchy that still lands on the side of good-for-you. We’re talking healthy finger foods that work at a party, in a lunchbox, or in that drawer where you hide your secret snacks.
When I first made these, I wasn’t chasing greatness. I just had a zucchini that needed saving. But wow. With a handful of pantry basics and some herbs, that sad zucchini became crispy, savory crackers. They’ve got crunch without being greasy, flavor without needing cheese, and enough fiber to convince your inner nutrition coach that everything’s fine.
We’re not making a five-course meal here. These crackers are quick, crisp, and disappear faster than you can say healthy zucchini recipes. Whether you need finger foods for a baby, something light for your next hangout, or a healthy zucchini bread alternative that fits in your hand, you’ll find it here.
3) Ingredients for Baked Zucchini Herb Crackers
1 medium zucchini, grated: The star of the show. Grate it fresh and squeeze out the water or you’ll end up with zucchini mush instead of crunch.
1/2 cup almond flour: Adds richness and structure without the gluten. Plus, it helps these crackers stay crisp.
1/4 cup ground flaxseed: It binds things up and brings a nutty flavor that plays well with herbs and zucchini.
1 tablespoon dried Italian herbs: This blend does a lot of heavy lifting. It adds savory depth without fuss.
1/2 teaspoon garlic powder: Just enough to make people ask what your secret is. Spoiler: it’s garlic.
1/4 teaspoon salt: A small thing that makes a big difference. Don’t skip it or your crackers might taste like cardboard.
1 tablespoon olive oil: Helps the dough come together and adds that golden crispness in the oven.
4) How to Make Baked Zucchini Herb Crackers
Step 1. Set your oven to 350°F and line a baking sheet with parchment. Nothing fancy here—just get it prepped and out of the way.
Step 2. Grate that zucchini, then squeeze the life out of it using a clean towel. Get out as much water as you can. This part matters.
Step 3. In a bowl, stir together almond flour, flaxseed, herbs, garlic powder, and salt. This is your cracker base, simple but flavorful.
Step 4. Add the zucchini and olive oil. Mix until it comes together like a dough. If it looks weird at first, keep mixing. It’ll get there.
Step 5. Press the dough onto your baking sheet. Go thin—think tortilla thin. This is key for that golden, satisfying snap.
Step 6. Score the dough with a knife into cracker-sized squares. It helps them bake evenly and break apart later.
Step 7. Bake for 25 to 30 minutes. Let them cool on the pan before breaking apart. If the middle’s still soft, toss them back in for 5 more minutes.
5) Tips for Making Baked Zucchini Herb Crackers
Crackers live or die by their crunch. If your dough’s too wet, you’ll end up with soft bites. That’s why drying the zucchini well matters. I’ve skipped that step before. Won’t make that mistake again.
Keep the layer thin. If the dough’s too thick, you’ll get chewy pieces. I like to use the back of a spoon or my fingers to spread it flat. This part doesn’t need to look perfect—it just needs to be even.
Check your oven around the 25-minute mark. If the edges are crisp but the middle’s still soft, break the sheet in half, remove the done parts, and bake the rest a few more minutes. It’s not a science. Just keep an eye on them.
6) Making Baked Zucchini Herb Crackers Ahead of Time
If you’re anything like me, snacks vanish fast. I try to plan ahead, but someone (usually me) eats the whole tray. When I do manage to hide a batch, these healthy finger foods hold up well.
You can make the dough the night before and keep it wrapped in the fridge. It’ll be ready to roll, flatten, and bake the next day. Just give it a quick mix first.
Baked crackers stay crisp in an airtight container. If you live somewhere humid, tuck a paper towel inside to soak up extra moisture. That keeps the crunch alive for days.
7) Storing Leftover Baked Zucchini Herb Crackers
I usually store mine in a glass jar on the counter—when they make it that far. If you’ve got leftovers, keep them sealed tight. They’ll stay crunchy for about 3 days at room temp or a week in the fridge.
If they soften, no need to panic. Pop them in the oven for five minutes at 300°F and they crisp right back up. It’s like giving them a second life.
These crackers don’t freeze well. They get weird. But fresh from the oven or kept in a jar? Chef’s kiss. Healthy zucchini bread can’t say the same.
8) Try these Snacks next!
9) Baked Zucchini Herb Crackers
Baked Zucchini Herb Crackers for Healthy Finger Foods
Ingredients
- 1 medium zucchini, grated
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Grate the zucchini, then squeeze out as much moisture as you can using a clean kitchen towel.
- In a mixing bowl, stir together the almond flour, flaxseed, Italian herbs, garlic powder, and salt.
- Add the grated zucchini and olive oil, and mix until a dough forms.
- Place the dough on the parchment-lined sheet and press it into a thin, even layer (really flatten it!).
- Use a knife or pizza cutter to score the dough into cracker-sized squares.
- Bake for 25–30 minutes until golden and crisp. Let cool before breaking into crackers.
10) Nutrition
Serving Size: 1/6 of batch | Calories: 120 | Sugar: 1.2 g | Sodium: 140 mg | Fat: 9.5 g | Saturated Fat: 1 g | Carbohydrates: 6 g | Fiber: 2 g | Protein: 3 g | Cholesterol: 0 mg
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