Zucchini is one of my favorite crops from the garden
because of all of the ways it can be used in the kitchen.
Fortunately, the plants are fabulous producers and every year
I just can't wait to harvest them.
My favorite way to cook with zucchini is to use it
in baking. When grated, it makes for a lovely moist base
for cookies. I picked up this recipe years ago and modified it
to my liking - lots of healthy goodies.
You can't feel guilty about eating these lovelies.
Some might even call it a breakfast cookie.
Zucchini cookies are a favorite of our youngest grand-daughter who
squirrels them away in her cheeks just to make sure
her daddy doesn't take them away before she's finished!
1 cup butter (room-temp)
1 ½ cup sugar
2 large eggs (room-temp)
1 teaspoon vanilla
2 cups grated zucchini
2 cups all-purpose flour (You could mix whole wheat flour with regular flour for an even more healthy treat.)
1 ½ cups rolled oats
¼ cup ground flaxseed (optional)
¼ cup chia seed (optional)
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup chopped walnuts
1 cup mini-chocolate chips
½ cup raisins
1 cup shredded coconut
Preheat oven to 350deg. Cream together the butter and sugar, then beat in eggs and vanilla. Stir in zucchini. In a separate bowl, mix the dry ingredients (flour, oats, seed, baking powder, cinnamon, salt), then add to the zucchini mixture. Stir in the goodies (nuts, choc. chips, raisins, coconut); you can add whatever goodies you like such as other dried fruit or nuts). Drop by tablespoon onto cookie sheet and bake for 15-20 minutes until lightly golden brown. The cookies will have a cake-like texture and store well in an airtight container or frozen for future enjoyment.
What are your favorite ways to cook with zucchini? I have a dozen sitting in my harvesting basket just ready to bring pleasure.