Eggless Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly sweet from a touch of vanilla and maple syrup, with a delicate crunch that's hard to stop eating. The shredded zucchini is the secret weapon here: once you squeeze out all the moisture, it blends seamlessly into the dough and keeps each bite tender without adding any veggie flavor that would feel out of place. Rice flour and tapioca starch do all the heavy lifting to create that satisfying snap, no eggs required — which means the whole batch comes together without any of the usual binder anxiety. The coconut oil gives the dough just enough richness to roll out beautifully thin, and getting that 1/16-inch thickness is what separates a truly crispy cracker from a sad, soft one. They're the kind of snack that looks impressive on a cheese board but honestly disappears just as fast straight off the baking sheet. Store-bought rice crackers often sneak in unexpected ingredients, so making your own means you know exactly what's in every bite.
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Learn more →Ingredients
4 servings
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ tsp pure vanilla powder
- ½ cup zucchini, finely shredded and squeezed dry
- 2 tbsp coconut oil, melted
- 1 tsp maple syrup
- 3–4 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Grate the zucchini on the fine side of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out. You should have about ½ cup packed shredded zucchini after squeezing.
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