What to eat Wednesdays - Zucchini chocolate chip cookies

I'm afraid you'll be getting a lot of recipes from me that have zucchini (courgettes) as a vital ingredient. My three zucchini plants are the only thing doing well in my garden at the moment.

I've been meaning to make these cookies ever since reading Animal Vegetable Miracle the first time around (in 2007). Well, three years later, I've finally given them a go.

The cookies weren't quite what I expected, more muffin-like in consistency than cookie, but very yummy. And they were a hit with the nieces (ages 6, 3 and 2), so that's always a good sign. Also, the husband rated them edible, which is high praise coming from him who doesn't usually like baked goods.

So, if you're looking to sneak zucchini into your baking - either to use up excess veges or to get some more nutrients into your family's diet - these zucchini chocolate chip cookies are worth a go.

Ingredients

• 1 egg, beaten
• 1/2c (125g) butter, softened
• 1/2c brown sugar
• 1/3c honey
• 1t vanilla extract

1. Combine in a large bowl.

• 1c white flour
• 1c wholemeal flour
• 1/2t baking soda
• 1/4t salt
• 1/4t cinnamon
• 1/4t nutmeg
  

2. Combine in a separate bowl and blend into liquid mixture.

• 1c finely shredded zucchini (about 1 medium zucchini)
• 340g chocolate chips
  

3. Stir these into the other ingredients, mix well.

4. Drop by spoonful onto a greased baking tray and flatten with the back of a spoon. 

5. Bake at 180°C for 10-15 minutes.

Three nieces with cookies in their tummy, before there was even time to photograph them eating them.


I've linked this recipe to Tasty Tuesday.