Zucchini-Chip Cookies

Zucchini-chip cookies

zucchini
1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

2 eggs, beaten

4 cups flour ( I used wheat)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

apx 1 tsp nutmeg

2 cups of grated zucchini-moisture dabbed, but not drained

2 cups milk chocolate chips

2 cups oats

1-2 cups walnuts, chopped     (opt.)

1-2 cups dried chopped dates (opt.)

 

Preheat oven to 350 and line cookie sheets with parchment paper.  Cream butter and sugar in a large bowl until light and fluffy. Then add in the eggs, flour, baking soda, cinnamon, nutmeg, and salt into the butter mixture, gradually; mix well.  Stir in the zucchini and then fold in the chips, walnuts, oats, and dates.  The dough will still be very sticky, almost like a muffin batter.  Scoop out with a spoon and drop onto your cooking sheets.  Bake 15-20 minutes or until golden-brown (DON’T OVERBAKE!) Let cool for a couple of minutes and then dig in.  Yummy!

Zucchini Bread

You would never guess that this bread has two cups of zucchini in it.  Over the summer we grew some very productive zucchini plants and this was the best reward to our hard work. 

Zucchini Bread

(adapted from a recipe on allrecipes.com)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (or applesauce)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (be sure it’s not too wet. I dab it with a paper towel and let it sit out for a while before making the recipe)
1 cup chopped walnuts
apx. 1 cup oats (I just added a couple handfuls of this)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.