I promise this is the last of the zucchini desserts for awhile. Simply in Season offers two versions of this cookie – one with chocolate chips, the other raisin. I picked the chocolate.
FOR PRINTABLE VERSION CLICK HERE: Zucchini Cookies
Source: Simply in Season
3/4 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups whole wheat flour
1 cup flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 1/2 cups zucchini (shredded)
1. Cream together butter and sugars. Add egg and bet until fluffy.
2. In a separate bowl, sift together flours, baking powder, cinnamon, and salt.
3. Add the zucchini and dry mixture alternately to the creamed mixture. Stir in chocolate chips.
4. Drop onto greased baking sheets and bake at 350F for 10-12 minutes.
Servings: 12
The Verdict: These cookies are delicious, but a little more cakey than crispy. They were a bit hit with the family over the weekend.
Nutrition Facts
Serving size: 1/12 of a recipe (2.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 273.89
Calories From Fat (39%) 107.29
% Daily Value
Total Fat 12.21g 19%
Saturated Fat 7.46g 37%
Cholesterol 48.13mg 16%
Sodium 73.03mg 3%
Potassium 91.39mg 3%
Total Carbohydrates 38.13g 13%
Fiber 0.99g 4%
Sugar 17.65g
Protein 3.54g 7%
Recipe Type: Dessert
Tips
Mix the dough just before baking. If it stands it will get watery.
Okay so zucchini is my favorite veggie and I could eat it almost everyday! I am a bit skeptical about mixing them with chocolate but it sounds intriguing! Thanks for the recipe!
Love the recipe, especially since I have about eight zucchini in the fridge right now. I’m also going to check out your other zucchini recipes. I’m looking for ones that I can put in the freezer for school lunches; trying to get ahead on the school crunch!
I found you through Tasty Tuesdays and am now following your blog. I have decided to go on a zucchini adventure to try and figure out how to eat this ubiquitious veggie from our gardens and CSA bag that I personally find appealing. This sounds like a good recipe I will have to give it a try. Do you think the zucchini was too wet? I tried a recipe the other day where it didn’t call for squeezing out the excess water in the zucchini but the end result was too wet.
Nichole @
http://carterfamilytable.blogspot.com/
Actually, it wasn’t too wet at all! But then, I did bake them right away. The directions said not to let the batter sit around, so I used a couple of stones to make sure they were baked before they had a chance to rest. Good luck!