You’ve heard of zucchini bread. Maybe you’ve heard of it a little too much.
But have you heard of zucchini cookies? I hadn’t–not until I read Animal, Vegetable, Miracle last fall–an unfortunate one year later than everyone else. Seriously, if you’ve not read this book yet, read it today. Barbara Kingsolver is a fantastic writer and you will learn an awful lot about family gardening.
One of the best things about the book are the recipes that follow each chapter. In the chapter about a late summer bumper zucchini crop, entitled “Zucchini Larceny”, is a wonderful recipe for chocolate chip cookies that includes zucchini. My class at Calvin made them this past January (with zucchini I’d frozen over the summer) and they were great. I made them last week with fresh zucchini and they were also great. They’re a cakey cookie, so if you like crisp cookies, they’re probably not for you.
Zucchini Chocolate Chip Cookies
(makes about two dozen)
Combine the following in a large bowl:
1 egg, beaten
1/2 C. butter, softened
1/2 C. brown sugar
1/3 C. honey
1 T. vanilla extract
Combine in a separate bowl, then blend into liquid mixture:
2 C. whole wheat pastry flour (or white flour, or a combination)
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
1 C. finely shredded zucchini
12 oz. chocolate chips (Mini chips work very well.)
Drop by spoonfulls onti greased baking sheets. Bake at 350 10-15 minutes.
I’ve also found this terrific chocolate zucchini cookie recipe. It’s just as good as the one above, and also quite cakey. I don’t usually make frosted cookies, but this one is so easy, I go for it. This can also be made with frozen thawed zucchini.
Chocolate Zucchini Cookies
2 C. flour (Again, I often use whole wheat pastry flour.)
1/2 C. cocoa powder
1 t. baking soda
1/2 t. salt
1 C. sugar
1/2 C. butter, softened
1 large gg
1 1/2 t. vanilla extract
2 C. finely grated zucchini OR 1 3/4 C. finely grated yellow squash
1/2 C. semisweet chocolate chips
2 T. butter
1 T. light corn syrup
1/2 t. vanilla extract
Preheat oven to 350 and grease 2 baking sheets.
Make cookie dough by combining flour, coca powder, baking soda and salt in a large bowl. Set aside.
Beat sugar and butter in bowl with electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Beat in zucchini until well combined. Add flour mixture and beat until smooth.
Drop dough on prepared baking sheets. Bake 12-15 minutes until tops of cookies start to look dry. Cool 1 minute on pan, then transfer to wire rack to cool completely. Repeat with remaining cookie dough. Cool.
To make glaze: Melt chocolate chips, butter, and corn syrup in microwave or on stovetop. Stir until smooth, then add vanilla extract. Spread on cookies and cool 10-20 minutes or until glaze is set.
This morning, I had a yen for zucchini pancakes, which I imagined in my head. I googled “zucchini pancakes” and found all these savory recipes. But I wanted to eat them for breakfast, so I continued searching until I found this simple recipe for Sweet Zucchini Pancakes. They’re substantial if you make them with 100% whole wheat pastry flour, but they’re still fluffy. They’re not particularly sweet either, they’re just not savory. Highly recommended!
Happy zucchini baking!