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Friday, September 19, 2008

Zucchini Chocolate Chip cookies!!!!

Ok, I have zucchinis coming out of my ears! Wednesday, I went out and picked 20 great big zucchinis from my garden! Yes, the zucchinis are plentiful, the tomatoes aren't. I'd rather it was switched! Anyway, I have been forced to find creative things to do with my long green veggies-a-plenty. I grated a few and froze them for future zucchini bread. I downloaded a recipe for zucchini salsa which got rave reviews on, and plan to make that as soon as I get some tomatoes. Yet I still had a ton of zucchini- what to do... what to do??

I got out my recipe for pumpkin cookies and tweaked it a bit, and created a masterpiece! My hubby took them to work and everyone (that got some) loved them! I am posting the recipe here and at my friend's recipe site for all to enjoy.

Oh, I also took a crab cake recipe and put grated zucchini in it in place of the crab. It was really good! We had it for dinner, and my son gobbled it all up! My skin is turning green from all the zucchini, but we aren't sick of it... yet!

Zucchini Chocolate Chip Cookies
By Erin Taylor

1 ½ C. Sugar
1 ½ C. Grated and finely chopped zucchini
3/4 C. Butter
2 ½ C. Flour
1 tsp. Each: baking powder, baking soda, cloves
1 TBSP + 1 tsp. Cinnamon
1 Tbsp. Baking cocoa
¼ tsp. Salt
1 ½ C. milk chocolate chips

Preheat oven to 350 deg. Spray cookie sheet with pan spray. Beat sugar, zucchini, and butter until creamy. Add remaining ingred. and mix just until flour is incorporated. Bake 1 test cookie- (this is a MUST as this type of cookie can be difficult to gauge the flour. If it spreads out too thin in the oven, add a little more flour to the batter a few tablespoons at a time, if it remains in a ball while cooking, thin with a bit of water) Drop by tablespoonfuls onto cookie sheet and bake for 10-12 minutes, or until puffed up in the middle and barely darkening on the edges. (do not cook until tops are brown!) Remove from oven and let sit for 3 minutes before removing from cookie sheet.


Heidi said...

ohhhh... sounds SO GOOD!

I'm going to give them a try!!! Maybe not this week (because my head might explode with something else to do!!!) but SOON! :)

Also, I want your crab cake recipe. Shoot me an email or something... I have one, but I'm not thrilled with it and I'm sure yours is FANTASTIC! :)

Heidi said...

PS... I need an apron. I'm making bows for a botique next Friday, and I'm hoping I bring in enough cash-o-la to buy me one. So get ready.


Lauren said...

In Italy I got a great recipe called Torta di Zucchini. Basically you make a zucchini lazagna, with layers of zucchini, fresh tomato slices, mozzarella, and marinara sauce. Then you top it all off with bread crumbs, and cook until tender. I also like to add in a layer of alfredo sauce. It is a great way to use up zucchini, and you can freeze it for future dinners!

Whitnie said...

Yum!! To the cookies and to Lauen's comment! Thanks to both of you!

Andrea said...

Wes counts zucchini bread/cookies as a vegetable regardless of chocolate chips. And we all wonder, how is he so skinny?