Thursday, August 12, 2010

Not my best idea.

If you had been in my kitchen last week, when I was grating up a zucchini, you probably would have said "Hey, putting zucchini in your chocolate chip cookies is not one of the best ideas you've ever had", and you know what? You would have been right. However, I had a lot of zucchini to use up when I stumbled across this recipe from Barbara Kingsolver's book Animal, Vegetable, Miracle (not one of the best books I've read either). The idea seemed interesting and I did want to get rid of that zucchini. She swears it's completely undetectable and even kid tested. I don't know what kids she's been feeding these to because, I have a high tolerance for odd, healthy things in my baked goods and I certainly taste the zucchini. That being said, I don't really mind it. It tastes like chocolate chip zucchini bread in the form of cookies. In fact, even the texture is fairly similar; A little too soft and cake-y for my taste (although some people like soft cake-y cookies so that's not necessarily bad). 

Would I make them again? Probably not. I don't actually like zucchini bread all that much. If zucchini bread is your favorite summer cake - these cookies were made for you. If you prefer to keep your vegetables out of your dessert, try making my favorite chocolate chip cookies and click here for an easy way to use up that zucchini.

Lucky for me, I have the best friends in the world (aka. hungry boys who will eat anything that fits the criteria 'free' and 'homemade' and most things that don't). Either they really did like them, or they are just good at being supportive because they ate every last one.

Zucchini Chocolate Chip Cookies
From Barbara Kingsolver's Animal, Vegetable, Miracle
Makes about two dozen

1 egg, beaten
1⁄2 cup butter, softened
1⁄2 cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract 
2 cups whole wheat pastry flour
1⁄2 tsp baking soda 
1⁄4 tsp salt 
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg
1 cup finely shredded zucchini 
12 oz chocolate chips Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.


  1. Hey, at least you tried, right? Sounds like it was an interesting idea. I'm like you, though - I'm not big on cake-y cookies. Cookies are actually the one baked good I don't mess with. I gotta have the gooey inside with the crunchy edges.

  2. Lisa jan after reading it i think i am going to try the recipe as i still can imagine the taste of it :)))

  3. Sara- I agree cookies need to be crunchy and chewy at the same time..not cakey.

    Ann - I'm glad you're still willing to try it :)


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