When life gives you zucchini

make zucchini chocolate chip cookies.

Zucchini has never been one of my top five, or top ten even, vegetable I would choose to grow. Maybe zucchini lost its allure because of the image I have in my mind of people passing out bag fulls of zucchini every summer, (as if they couldn’t give the stuff away), that dropped my opinion. The zucchini apparently has no redeeming value other than to grate it for bread, cookies, or fry the heck out of it in hot oil.

But zucchinis grow prolifically, every vegetable gardener seems to be able to harvest them, no matter what the color of her thumb, so I thought that the zucchini could be my fail-safe food. I added them to the lake house garden in the hopes that the zucchini might save me a trip to WalMart (the only grocery store available up here — really) if I ever run out of food — I could just feed the kids zucchini — or zucchini cookies. And besides, I liked the image I had in my mind of passing out bag fulls of zucchini to people.

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I was mistaken. Zucchini really is delicious. Not only are the flowers amazing, but I’ve marinated that green tube in olive oil and salt on the grill, and added Parmesan cheese. As soon as the tomatoes are ready, I’ll be pairing the zucchini with the tomatoes in some sort of amazing dish. So, people have been giving me these bags of zucchini because they were being “nice!”

I ditched that grocery bag — and I passed out these cookies this year to my friends at the lake.

Chocolate chip zucchini cookies:

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 cup grated zucchini (Zucchini is soft, and easy to grate by hand using a cheese grater. You can grate the zucchini and store it in the freezer for Christmas cookies.)
  • 2 tsp. salt
  • 2 tsp. vanilla
  • 4 cups flour
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1-2 cups chocolate chips
  1. Preheat over to 375 degrees.
  2. Cream butter and sugar until fluffy.
  3. Add eggs and mix.
  4. Then, add zucchini and blend.
  5. Fold in remaining ingredients.
  6. Drop by teaspoonful on cookie sheet and bake 8-10 minutes

Specimens were gone before I could take a picture of completed cookie.

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6 comments on “When life gives you zucchini
  1. Zucchini in cookies? Got to try it! My husband does ‘zucchini boats’ where he scoops out someof the flesh, mixes it with chopped bacon and cheese, tops with breadcrumbs sometimes and bakes them in the oven. Mmmmmm
    That is one HUGE zucchini you have there!!!

  2. I am surprised that you have never made zucchini muffins.
    Or:

    Chocolate Zucchini Brownies

    Mix in large bowl:

    2 – 2 1/2 cups grated zucchini
    1/2 cup ripe mushed banana (about 1 medium, if dyou don’t
    have enough, add applesauce)
    1 T water
    2 tsp vanilla

    Mix separately:

    2 cups flour
    1 1/2 tsp baking soda
    1/2 tsp salt
    1/3 cup cocoa powder
    2/3 cup sugar

    Fold dry ingredients into wet, batter will be stiff.
    Bake in nonstick oblong brownie pan at 350
    25-35 minutes til toothpick comes out clean.

  3. I am surprised that you have never made zucchini muffins.
    Or:

    Chocolate Zucchini Brownies

    Mix in large bowl:

    2 – 2 1/2 cups grated zucchini
    1/2 cup ripe mushed banana (about 1 medium, if you don’t
    have enough, add applesauce)
    1 T water
    2 tsp vanilla

    Mix separately:

    2 cups flour
    1 1/2 tsp baking soda
    1/2 tsp salt
    1/3 cup cocoa powder
    2/3 cup sugar

    Fold dry ingredients into wet, batter will be stiff.
    Bake in nonstick oblong brownie pan at 350
    25-35 minutes til toothpick comes out clean.

  4. We love zukes too…. I like to pick them teeny tiny – like 4 inches ~yum

    If they get a little bigger we grate them, saute them with some toasted almonds and a sprinkle of asagio cheese ~yum ~yum

    If they get away from us it’s stuffed zukes, bread or chocolate cake. Haven’t tried cookies yet… will add that to the list.

  5. Pingback: An easier fried zucchini — Susiej

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