It’s zucchini season! And while I love zucchini on the grill (or the grill pan), I wanted to try something else. I have this awesome cookbook called ‘Simply in Season’ that Eric gave me a few years ago. It has lots of great seasonal recipes, so it has come in handy with our CSA veggies. I found two recipes that I really wanted to try, one for zucchini cookies, and one for zucchini brownies. We already had all of the ingredients for the cookies, so I’ll have to save the brownies for another time.
Now, I know what you’re thinking. A vegetable in a cookie? It sounded weird to me too, but if it’s good enough to go into a loaf of bread, zucchini can go in a cookie.
adapted from Simply in Season Cookbook
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup grated zucchini
1/2 cup raisins
Preheat oven to 375 degrees.
Cream together the butter and sugars. Add the egg and beat until fluffy.
Stir together the flours, baking powder, cinnamon, salt, and cloves in a separate bowl. Add these dry ingredients to the creamed mixture alternately with the grated zucchini.
Stir in raisins. Drop dough onto greased baking sheets.
Bake 10-12 minutes.
If I were to make these again, I think I’d replace the raisins with chocolate chips. Unfortunately, we were all out of chocolate chips this weekend (I know, gasp!), so I went with the healthier alternative. Eric said the cookies were really good, minus the raisins. If anyone wants to try the zucchini brownie recipe, let me know and I’ll send it to you!