Wednesday, August 6, 2008

Zucchini Cookies

Last weekend while at my aunt's house she was telling me how she made some zucchini cookies and she really wanted me to try one. She pulled the bag of them out of the freezer and gave me one to try. It was pretty good cold so I figured that it would be just as great room temperature. Before leaving her house she gave me some zucchini from her garden and the recipe for the cookies (thanks Aunt Teresa!!).

The only ingredient modification that I made to this recipe is that I only used 1.5 teaspoons of cinnamon instead of 2. I also decided that I wanted larger cookies than teaspoon size, so I used my medium sized cookie scoop that holds 2 tablespoons of dough and ended up with about 60 cookies.

As you can see from the picture above, these are definitely cake like cookies. But just because they are cake like does not mean they are not good. I really enjoy them. The subtle hint of cinnamon mixed with the faint taste of zucchini and then the layer of chocolate make a great combination. Add in the texture and crunch from the nuts and you have yourself one heck of a good cookie.

Chocolate Chip Zucchini Cookies

1 cup butter, softened
2 cups granulated sugar
2 eggs, beaten
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
2 cups semi-sweet chocolate chips
1 1/2-2 cups walnuts, chopped

1. Preheat your oven to 350 degrees F.
2. Spray cookie sheets with cooking spray or line with Parchment paper.
3. Cream your butter and sugar together in a large mixing bowl until light and fluffy.
4. Add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
5. Stir in the zucchini.
6. Fold in the walnuts (optional), and chocolate chips.
7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
8. Bake for 15 to 20 minutes, or until golden.
9. Do not over-bake, or you will not enjoy your cookies.
10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.


Mike's Wife said...

They look great!

Deborah said...

A great zucchini recipe! I'm looking for ways to use up my zucchini, and this sounds great!

That Girl said...

What a great idea!

What's Cookin Chicago said...

I love how zucchini bread is so common and applying the same idea to cookies is great!

Michele said...

Great way to get kids to eat their veggies!

Anonymous said...

This sounds interesting... I'm not a big fan of zucchini, but I'm intrigued enough to give this a try ;-)

Jessica said...

So can we call them healthy then? ;)

They look great!

Anonymous said...

Yum! I love zucchini in baked goods. I'll be posting a couple recipes with it in the next month on my blog. I should give this recipe a try!

Cassie said...

YUM, those look delicious! I think I'm definitely going to have to give them a try.

Robin said...

I might just have to try these!

Anonymous said...

I went home and made these the day you posted. I was not dissapointed, even if my husband was. The cookies are so moist and delicious. I just moved and couldn't find my measuring cups so I sort of estimated and they were still great. I used brown sugar instead of white sugar though. I should have added more nuts and chips, but the batter was so stiff when I was folding the stuff in it went sort of light. My husband definitely wasn't a huge fan of the "healthy" cookies. More cookies for me. Thanks for the recipe.

Cassi said...

I was the Taste Tester!!!!!

The cookies were very good. I even handed a couple out to people I work with. I DON'T like Zuchinni at all... but HONEST you couldn't even taste it when you took a bite out of the cookie. If you don't like teh zuchinni like I don't... then just close your eyes while eating! YOu'll never know!

Cookies were good!

Anonymous said...

It was an easy recipe. I found them not to have much flavor.