© 2012 Mel zuke cookies

Zucchini Chocolate Chip Cookies

I have a slight zucchini addiction right now. Zucchini loaf, cookies, muffins. In the fall the zucchini addition will be replaced with pumpkin. I think I just love the earthy squash flavor, especially when paired with chocolate!

Last fall I made these pumpkin chocolate chip cookies over and over and over again. I was watching Bunheads (!!) last week and the mention of pumpkin chocolate chip cookies had me craving them like, NOW. So I looked for something similar but more seasonal online and came up with these.

Zucchini Chocolate Chip Cookies

Adapted from Two Peas and Their Pod

3/4 cup whole wheat pastry flour

1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/4 cup unsalted butter, at room temperature

1/2 cup packed brown sugar

1 large egg

1 cup shredded zucchini

1 cup old fashioned rolled oats

1/2 cup unsweetened shredded coconut

1/2 cup chocolate chips

1. Preheat oven to 350 F and line two baking sheets with parchment or silpat.

2. In a small bowl whisk together flour, baking soda, salt, cinnamon nutmeg, coconut and oats

3. In the bowl of a mixer, cream together the butter and brown sugar, scrape down the bowl and add the egg, mixing until incorporated. Add shredded zucchini and mix until combined.

4. Add the dry ingredients and chocolate chips and mix just until the dough comes together and all of the dry ingredients are mixed in.

5. Using a small cookie scoop or tablespoon, drop cookie dough onto the lined sheet pans and bake for approximately 15 minutes or until slightly golden and firm to the touch. Allow the cookies to cool slightly on the pan before removing them and placing on a wire rack to cool completely. Or not. They’re delicious eaten warm directly off the pan. See above photo. Ha.

 

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