Zucchini Chocolate Chip Cookies



Hi loyal readers! Remember how I froze all that shredded zucchini a month ago? I mentioned then that I wanted to try the zucchini chocolate chip cookie recipe from Animal, Vegetable, Miracle by Barbara Kingsolver. Well, the girls and I whipped up a batch and yum! They're really soft cookies (as opposed to crunchy) and we loved the cinnamon-chocolate combo. We got a kick out of telling people they had zucchini in them 'cause it was virtually undetectable unless you looked really closely. I'm thinking of making them with all whole-wheat flour next time, just to up the nutrition factor a bit more. Here's the recipe.

I've mentioned this book at least 3 times by now...are you inspired to read it yet? Trust me, it's worth it for the recipes alone, but you'll be blown away by the writing and the ideas, too.

Zucchini Chocolate Chip Cookies (via Animal, Vegetable, Miracle)
(Makes about two dozen)

1 EGG, BEATEN
½ CUP BUTTER, softened
½ CUP BROWN SUGAR
1/3 CUP HONEY
1 TBSP. VANILLA EXTRACT
Combine in large bowl.

1 CUP WHITE FLOUR
1 CUP WHOLE WHEAT FLOUR
½ TSP BAKING SODA
¼ TSP SALT
¼ TSP CINNAMON
¼ TSP NUTMEG
Combine in a separate, small bowl and blend into liquid mixture.
1 CUP FINELY SHREDDED ZUCCHINI
12 OZ CHOCOLATE CHIPS
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

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