Walnut Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely clever snack — crisp, lightly sweet from a touch of vanilla and maple syrup, and sneakily packed with shredded zucchini that practically disappears into the dough. The base is rice flour and tapioca starch, which gives each bite a delicate, airy crunch that's hard to stop eating. Squeezing the moisture out of the zucchini is the key step here, and once you nail that, the dough comes together beautifully into something that rolls out thin and bakes up golden at the edges. Store-bought crackers can be a minefield when you're avoiding tree nuts, since shared lines and "may contain" warnings show up constantly on snack packaging — making these from scratch sidesteps all of that entirely. Coconut oil keeps things dairy-free as a bonus, so they work for a wider crowd than you might expect. Let them cool fully on the pan and they'll crisp up even more, making them perfect for dipping, topping, or just eating straight off the 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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