Chocolate Zucchini Cookies
As the zucchini's keep flowing I am always looking for ways to use them up. This is a recipe I created some years ago when I had another zucchini glut in the garden. My friend Michelle reminded me of the recipe a while ago, as they are her favourite cookie. They are a chewy, not to sweet cookie, that remind me a little of the chewy chocolate chip cookies I ate while living in Canada (though with a lot less sugar).
Ingredients
- 1 medium zucchini grated (approx 1 loosely packed cup)
- 75 g soft butter
- 1/3 cup sugar
- 1 free range egg small size
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1 cup white flour or use half wholemeal/ half white flour
- [GF: use 3/4 cup brown rice flour + 1/4 cup tapioca/ corn flour]
- 1 teaspoon baking powder
- 1/3 cup approx. 50g chopped dark chocolate 70%
Instructions
- Preheat oven 180C. Line a baking sheet with baking paper.
- Place the grated zucchini into a sieve and squeeze out as much of the liquid as possible. This is very important or you will end up with soggy cookies.
- Cream butter and sugar in a bowl or food processor until pale. Add the egg and vanilla extract and mix well. Add oats, flour, baking powder, zucchini and chocolate. Combine. Using two tablespoons, scoop 12 mounds of the mixture onto the baking tray. Don't press the mix down and make sure there is space between the cookies as they will spread a little as they bake.
- Bake for 20 minuets until golden (if using gluten-free flour as I did they won't brown much). Use a metal spatula to carefully transfer the cookies to a cake rack to cool. Store in an airtight container and eat within 3-4 days as they won't keep so well with the zucchini.
Notes
Tip: Always use room temperature eggs when baking for best results.