(hikebike)cookgardensew

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

Ingredients:

• 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

Directions:

1. Combine egg, butter, sugar, honey and vanilla in a big bowl (I use my Kitchen Aid) and mix.
2. Add flour, baking soda, salt, cinnamon, and nutmeg and mix.
3. Fold zucchini shreds and chocolate chips into mixture.
4. Drop by spoonful onto parchment paper lined baking sheet.
5. Bake at 350°, 10 to 15 minutes (mine were perfect at 10min)
6. Enjoy!

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