This recipe is my adaptation of a recipe from one of my favorite books, Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life. I read the book this winter, and Barbara’s mention of how productive zucchini is in the garden was my sole reason for planting some this spring. I’m a sucker for a sure thing when it comes to vegetables. Especially since this is my first year gardening. I couldn’t turn down a plant that promised prolific harvest with little effort. 🙂
So far my one zucchini plant hasn’t disappointed. We’ve harvested 5 zucchinis so far, and this last one was huge!
This picture is the shredded zucchini that was left after making the cookies. And I only shredded half of it! I will say that for this recipe the finer the shreds, the better. I couldn’t find the other disc for the food processor though, so mine are pretty thick.
I really like these cookies. They are almost more like cake in consistency. See?
I think because of the consistency, you these would be delicious even without the chocolate chips. Hopefully when my pumpkins are ripe I can try replacing zucchini with pumpkin. That would be delicious too!
makes about 24 cookies
- 1 egg, beaten
- ½ cup butter, softened
- ½ cup sucnat
- 1/3 cup honey
- 1 tbsp. vanilla extract
- 2 cups whole wheat flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup finely shredded zucchini
- 12 oz chocolate chips
- Combine egg, butter, sugar, honey and vanilla in a big bowl (I use my Kitchen Aid) and mix.
- Add flour, baking soda, salt, cinnamon, and nutmeg and mix.
- Fold zucchini shreds and chocolate chips into mixture.
- Drop by spoonful onto parchment paper lined baking sheet.
- Bake at 350°, 10 to 15 minutes (mine were perfect at 10min)
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