Honey Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely clever snack — crisp, lightly sweet from a hint of vanilla, and sneakily packed with shredded zucchini that practically disappears into the dough. The sweetener here is maple syrup rather than honey, making them a solid choice for anyone navigating a honey-free lifestyle without sacrificing that gentle, warm flavor. Rice flour and tapioca starch team up to create a satisfyingly crunchy bite that's also naturally gluten-free, so they work for a wide range of eaters at the table. The trick to getting them right is squeezing every last drop of moisture out of the zucchini — that step is what keeps the dough workable and the finished crackers properly crisp instead of soft and chewy. Rolling the dough paper-thin between two sheets of parchment is easier than it sounds, and scoring before baking means you get clean, snappable squares without any fuss. They're the kind of homemade cracker that disappears fast, whether you're serving them plain, with a dip, or just grabbing a handful straight off the baking sheet.
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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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