Pumpkin Seed Zucchini Crackers

Zucchini Crackers 3

Happy New Year everyone!

Are you detoxing right now after a whirlwind of holiday indulgences?

Me too. But not in the way you might think. I managed to stay fairly healthy throughout the holidays – except I spent so much time sleeping my biological clock veered out of whack.

Don’t get me wrong, sleep is fantastic for your health. But the days spent lying in bed until almost noon meant my digestive system didn’t rev up until later, and I often found myself eating fewer meals, or consuming them far closer together than usual.

Now I feel sluggish and kinda gross, similar to back in the day when I gorged on sugary sweets.

This week, I’ve eased myself back into my regular schedule, which of course includes lots of cooking and creating recipes I’ve been meaning to tackle for awhile.

Like these crackers.

They ain’t no detox salad, but they’re not too shabby, either. Pumpkin seeds are high in vitamin E, a potent antioxidant that can help kick holiday toxins to the curb, while sesame seeds are a rich source of minerals that support our bone and heart health. Plus, these crackers have plenty of fibre, which absorbs toxins and sweeps them out of our bodies.

Oh, wait, and they taste great, too. I love the flavour of pumpkin seeds, but if they’re not your favourite, feel free to sub them for something else – walnuts would be an excellent choice, too.

5.0 from 1 reviews
Pumpkin Seed Zucchini Crackers
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, grain-free, soy-free, five ingredients or less
Recipe type: Crackers
Serves: 6 to 8
  • 1 cup pumpkin seeds
  • ⅓ cup sesame seeds
  • ½ cup shredded zucchini, packed
  • ¼ tsp Himalayan salt, or more to taste
  • 1 tbsp olive oil
  1. Preheat the oven to 350 degrees F.
  2. In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together.
  3. Place the dough onto a silpat or parchment paper, and roll out the crackers thinly. Score with a knife.
  4. Bake for 15 minutes, then allow the crackers to cool completely.


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23 Responses to Pumpkin Seed Zucchini Crackers

  1. Danielle January 4, 2013 at 1:14 pm #

    yum! both the detox salad and these crackers look great. i’ve never actually made homemade crackers before! something i should try in the new year. :)

    • Sondi Bruner January 4, 2013 at 7:22 pm #

      These are great crackers to start off with if you haven’t made them before. They’re really, really easy.

  2. Mae of Little Fig January 5, 2013 at 2:47 pm #

    Too funny, I just posted homemade crackers on my blog! I’m seriously impressed that yours are flourless. I plan to attempt that next and was working out some ideas when I saw your post. You’ve definitely inspired me, Sondi!

    • Sondi Bruner January 5, 2013 at 3:04 pm #

      Yay for inspiration! Let me know what else you come up with for flourless crackers. :)

  3. healthfulpursuit January 6, 2013 at 6:11 am #

    Great recipe! Linking back to it in my post tomorrow :)

    • Sondi Bruner January 6, 2013 at 10:52 am #

      Awesome! Thanks, Leanne.

  4. Tasmin Skye January 7, 2013 at 7:21 pm #

    This sounds really good! I was actually talking to my husband about making homemade crackers tonight because we are trying to eat clean, but I love crackers! Thanks!

  5. Jessica January 23, 2013 at 4:19 pm #

    Thanks for posting. I’d been wanting to try making homemade crackers for awhile so I gave these a shot and they were SO good!! I ended up scoring them, breaking them apart and then cooking them longer (when I first tried them they were a bit chewy and I wanted a crunch). After about 20 more minutes (lower temp) they were crunchy and amazing. I didn’t have sesame seeds so used chia instead (maybe that’s why they took longer to cook). Will use this as a base to try lots of other add-ins (rosemary, poppy seeds etc). THANK YOU for sharing!!

    • Sondi Bruner January 23, 2013 at 4:42 pm #

      Yay, I’m so glad you liked them! Your comment made me do a happy dance. It can be tricky to get the right consistency with crackers, especially when you roll them out. I often end up with crunchier ones on the edges and softer ones in the middle. I’ve been playing around with different veg/nut/seed combos and they all have worked out well, but sometimes the cooking time does need adjustment. Thanks for reading!

  6. Sarah June 21, 2016 at 8:26 pm #

    Would another seed work as a substitute for sesame seeds? Thanks

    • Sondi June 24, 2016 at 6:32 pm #

      Sure! You could sub sunflower seeds, or chopped nuts.

      • Sara June 27, 2016 at 4:50 am #

        I’ve always wanted to make gluten-free crackers and was very pleased with my first attempt at making these. Thank you Sondi! I’m thinking of making a modified version adding a bit of gluten-free tamari. I was also wondering about adding some flax see to the mix in the food processor. What do you think?

        • Sondi June 29, 2016 at 11:30 am #

          Yay! I’m glad your first cracker-baking experience went well. Yes, feel free to experiment with new seasonings – your suggested version sounds like it would work well!

  7. Deb October 2, 2016 at 2:05 pm #

    These are so delicious and so easy to make! Made 2 batches fr when we have thanksgiving with the family

  8. Theresa Q November 5, 2016 at 10:48 am #

    These are delicious! I ended up putting both of the batches back in the over for about 8-10 more minutes so that they would be more crispy.


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