The baking continued after the zucchini bread this afternoon.
Honestly — I never knew zucchini was so versatile, specifically with baking. Honestly the Bread turned out very well, but I expected that. I have heard of and had zucchini bread before, and knew I had created a nice little recipe with this one.
The chocolate chip cookies, I was a little more nervous about.
I know what you’re thinking, because I was thinking it a little myself, too.
Zucchini in cookies? Really? They’re going to taste HEALTHY, I want a cookie (and they do, but not in a bad way at all! Even Zach, who isn’t a big fan when I healthify desserts, loved these!)
Try them: trust me, you’ll be glad they’re healthy when you won’t be able to resist their deliciousness 🙂
Zucchini Chocolate Chip Cookies
- 4 oz applesauce (or individual cup)
- 4 tbsp of room temperature butter
- 2 cups of oat flour
- 2 cups of all purpose flour
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp baking soda
- 2 eggs
- 2 cups of chocolate chips
- 2 cups of minced zucchini (I used the food processor)
- Preheat oven to 350 and grease cookie sheet
- Mix together the applesauce, butter and sugar until it creams in a large bowl
- Mix together the flours, salt, baking soda, and cinnamon in a separate bowl
- Beat the eggs and add them to the wet ingredients
- Slowly begin to add the dry ingredients to the wet ingredients
- Add in the zucchini in small batches
- Fold in the 2 cups of chocolate chips
- Cook at 350 degrees for 8-10 minute
Yields about 8 dozen small cookies…but you know I don’t make them small. I actually froze a good portion of the dough for later use — this seriously makes a TON, but I had a ton of zucchini to use and I love cookies, so that’s a-ok with me!
With all the baking and taste testing that I did today, I was tempted to skip through dinner, but I knew I had to get something substantial in my belly.
On the menu tonight: Open face sammies and side salads.
The sammies were on the sourdough bread we picked up from the farmer’s market. Served with heirloom tomato (also from the market), onion, spicy mustard and basil from our garden. So fresh and light.
The side salads were mixed greens (market pick up) and grilled peppers which were left overs from mexican night with a sweet onion dressing + siracha (of course).
And now, I’m off to relax with my family and enjoy the last little bit of weekend we have left. I hope you all had a great weekend, and please let me know if you try any of these recipes! I’m pretty proud of them 🙂