Zucchini Chocolate Chip Cookies
Zucchini
bread tastes great but sometimes I'd like to make something else with
the abundance of squash that I buy at the farmer's market or receive
as a gift from friends and neighbors. This recipe is a great
solution to not only use up your zucchini in a unique way, but also
to sneak in some extra nutrition to your cookies. If you are
concerned about picky eaters detecting the flecks of green, you could
use yellow zucchini instead because it would be less visibly
noticeable. Regardless, these cookies are very moist and flavorful.
I found the recipe several years ago when I read Barbara Kingsolver's
book, “Animal, Vegetable, Miracle: A Year of Food Life.”
(Fabulous book by the way – I would definitely recommend reading
it.) Please leave me a comment about the cookies, Barbara
Kingsolver's book, or just books in general because I am an avid
reader and always looking for a recommendation.
Ingredients:
½ cup
butter, softened
1 cup
zucchini, shredded
½ cup
brown sugar
1 egg,
beaten
1/3 cup
honey
1
tablespoon vanilla
2 cups
flour (either unbleached white flour or a 1:1 ratio of whole wheat
pastry flour)
½ teaspoon
baking soda
¼ teaspoon
salt
¼ teaspoon
cinnamon
¼ teaspoon
nutmeg
¾ to 1 cup
chocolate chips (to your liking)
Set the
butter out on the counter to soften. Shred the zucchini either in a
food processor or by hand with a cheese grater over a bowl. Grab a
fistful of squash and squeeze it out over the bowl and then place it
in the measuring cup, repeating until you have one cup of shredded
and drained zucchini. Preheat the oven to 350 degrees. Combine the
butter and brown sugar in a stand mixer or in a large bowl with a
spatula. Add the egg, honey, and vanilla; mix well. In a medium
bowl, combine the dry ingredients: flour, baking soda, salt,
cinnamon, and nutmeg. Slowly stir the dry ingredients into the wet
ingredients, combining well. Mix in the zucchini and then fold in
the chocolate chips. Drop spoonfuls of dough onto parchment-lined
baking sheets and bake for 10 to 15 minutes, until the bottoms are a
delicate, golden brown. When you store these cookies, separate
layers with parchment or waxed paper because their moist nature makes
them stick together.
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