I had about a cup of shredded zucchini hanging around my refrigerator last week. I'd used the other two cups for zucchini bread, which we were all getting a little bit tired of by that point. And while I could have sauteed it for a side dish or added it to spaghetti sauce or chosen some other healthy alternative, cookies came to mind instead.
I searched online for an easy recipe that I could knock out with my preschooler in the 45 minutes from start to when my daughter's school bus arrived. These from KitchenTreaty.com were easy, moist and delicious. Another bonus: They include whole wheat flour, not a favorite of one of my kids. She gobbled these up. And so did the rest of the kids at the bus stop.
The recipe calls for two cups of zucchini so I just cut it in half when I made it. This might make for an easy recipe that dad and kids could knock out as a special treat for mom this weekend.
Zucchini Chocolate Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla
2 cups all-purpose flour
2 cups whole wheat flour (or you can just use 2 cups of all-purpose flour)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups grated zucchini (about 1 large or 2 medium zucchini)
1 1/2 cups semi-sweet chocolate chips (I put about a cup of chips in when I halved the recipe ... the more chocolate, the better, right?)
Preheat the oven to 350. Beat together the butter, sugar and brown sugar. Blend in the eggs and then the vanilla. In another bowl, mix together the flours, baking soda, cinnamon and salt.
Add the dry ingredients to the wet ones and beat on low until it's just incorporated. The batter is pretty stiff. Then, add the shredded zucchini and chocolate chips and mix.
Bake the cookies on an ungreased non-stick cookie sheet or a sheet lined with a silicone mat. The batter was a little dry for me. I recommend balling the batter a bit in your hands to put it on the sheet.
Bake for 10 to 12 minutes until the cookies are set and light golden brown on the edges. Let them sit on the cookie sheet for about five minutes before moving them to a wire rack to cool completely.
The recipe makes about four dozen.
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