Ingredients:

  • 1 cup Grated Zucchini (Courgette), packed and tightly drained
  • ½ cup Natural Peanut Butter (xylitol-free)
  • 1 large Egg
  • ¼ cup Water or low-sodium beef/chicken broth
  • 1 ½ cups Whole Wheat Flour
  • ½ cup Rolled Oats (uncooked, old-fashioned preferred)
  • 1 teaspoon Dried Parsley (optional)
  • 1 teaspoon Baking Powder

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Prepare the zucchini: Grate the zucchini finely, then place it in the center of a clean kitchen towel. Twist and squeeze the towel firmly over the sink to extract all excess moisture. This step is crucial for crunchy biscuits.
  3. Mix the wet ingredients: In a large bowl, combine the drained zucchini, peanut butter, and egg. Stir in the water or broth until the mixture is cohesive.
  4. Mix the dry ingredients: In a separate medium bowl, whisk together the whole wheat flour, rolled oats, dried parsley (if using), and baking powder.
  5. Form the dough: Gradually add the dry ingredients to the wet mixture, stirring until a firm, cohesive, and relatively stiff dough forms. If the dough is sticky, add flour one tablespoon at a time.
  6. Roll and cut: On a lightly floured surface, roll the dough to about a ¼ inch (6 mm) thickness. Use cookie cutters or a knife to cut the dough into desired shapes (small squares or dog bones). Gather and re-roll scraps.
  7. Bake: Place the biscuits onto the prepared baking sheets. Bake for 30–35 minutes, rotating the sheets halfway through, until the treats are golden brown and feel firm and dry to the touch.
  8. Cool completely: Turn off the oven, crack the door slightly, and leave the treats inside for 15–20 minutes to finish drying and achieving maximum crunch. Transfer to a cooling rack and let cool completely (at least 1 hour) before storing.