It’s not because zucchini has such a great taste. This is one vegetable that’s easily influenced. It jumps on the bandwagon of the flavors around it. Unlike the bossy onion or self-important pepper, the zucchini is not memorable; you can hide it in all types of goodies and no one realizes they’re eating vegetables.
I do feel sorry for zucchini. First they look like cucumbers, so people are always confused about them. And it’s hard to tell the head from the tail – who would want that? Then there’s the waxy skin and the odd little seeds inside. Both are edible, but are they palatable? Question of taste.
For me, I peel the skin, but leave the seeds and then shred them in the food processor. So you do see little shreds of green in the cookies. But with the coconut, walnuts and – dark chocolate chips – no one notices the modest zucchini.
I also used coconut palm sugar instead of white sugar. It doesn’t taste like coconut and has a brown color, so these cookies look a bit darker because of it. But the palm sugar is not supposed to spike blood sugar, so it’s a better choice than regular refined sugar. It has a rich, caramel flavor and I adore it in coffee!
The original recipe was on allrecipes.com, but I altered it quite a bit and cut it in half. I like to experiment, so small batches are more practical.
Note about the zucchini, remember to let it rest in a little hammock to get rid of some of the moisture. See this former post if you need more help.
Ingredients for about 2 dozen small cookies
1 stick butter – 1/2 cup
3/4 cup sugar (I used coconut palm sugar)
1 large egg
1 tsp vanilla
1 cup grated zucchini
1 1/3 cup flour
1 tsp baking powder
1 tsp cinnamon (or more)
1/2 tsp salt
1/2 cup coconut
3/4 cup walnuts, chopped
3/4 cup dark chocolate chips
Preheat oven to 350 degrees F
Put parchment paper on two baking sheets – or grease
Cream butter and sugar together – either by hand or with a mixer.
Add egg and vanilla.
Whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.
Add them to the batter and fold in by hand.
Fold in zucchini, coconut, nuts and chocolate chips.
The batter may seem a bit dry but the zucchini will release it’s moisture as you stir.
Bake about 15 minutes until they are lightly browned. They do take a bit longer because of the raw zucchini.