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My CSA delivered another boatload of zucchini this week, so I had to come up with a way to get my kids to eat them. Here’s what did the trick, and it included no white sugar and some sprouted flour to boot!
This recipe will make a bunch of cookies (50ish). I took half the batter, wrapped it in non-toxic wax paper, and put it in the freezer. Then, any day we want cookies, I just slice some rounds off the log of dough and pop them in the oven. You could also cut this recipe in half and still have plenty of cookies.
• 1 cup butter, softened
• 1.5 cups coconut palm sugar
• 2 eggs
• 2.5 cups sprouted flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup rolled oats
• 2 smallish zucchini, grated (around 2 cups worth)
• 1 cup semi-sweet chocolate chips or carob chips
1. Preheat oven to 350 degrees.
2. Line two cookie sheets with parchment paper.
3. Using the paddle blade of a standing mixer, cream the butter and sugar. Add the eggs one at a time and mix well.
4. Gradually mix flour, baking soda, cinnamon, and salt into the butter mixture.
5. Stir in the zucchini. Fold in chocolate or carob chips and the oats.
6. Drop onto the cookie sheets by tablespoonfuls with several inches between each cookie.
7. Bake for 15 to 20 minutes, let stand to cool for 2 minutes, and then remove and place on wire racks to allow to cool completely.
If you have other ideas for what I can do with ALL THIS ZUCCHINI, please share in the comments below. I’ve still got 6 in the fridge!
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