Zucchini makes me think of J’s little brother, Collin.
Collin is a senior at Texas A&M University- Whoop! He lives in a house with two other guys- brothers that grew up on a farm. They planted a garden in the backyard in College Station, and it’s not just a little herb garden or tomato garden. They have a HUGE, full garden.
When we lived in Texas, we would get buckets overflowing with zucchini and yellow squash. It was awesome.
As soon as J and I get a yard, Collin is going to come help us get a garden started. :) Right Collin?
I adapted a cookie recipe from Martha Stewart. Martha’s recipe used a cream cheese filling to make cookie sandwiches, but since I was mailing these, that wasn’t going to work. I wanted to add some sweetness, so I added chocolate chips! These cookies, however are delicious without the chocolate chips and would be pretty tasty with walnuts.
chocolate chip zucchini bread cookies
Slightly adapted from Martha Stewart
1 cup white whole wheat flour
1 cup old-fashioned oats
1 ¼ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened (1 ½ sticks)
½ cup granulated sugar
½ cup light brown sugar, packed
1 cup grated zucchini- (FYI: 1 med zucchini =1 ½ cup zucchini)
1 large egg
1 teaspoon vanilla
½ cup chocolate chips (can substitute with chopped walnuts)
- Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
- Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
- Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Smells like zucchini bread. Very soft, delicate cookie. STICKY. Cinnamon, moist, chewy. Wheat flavor. Yum! Little bites of zucchini bread. It’s even good without the chocolate