So what to do with it? Add Chocolate!
Double Chocolate Zucchini Bread with Pistachios
Geeky Double Chocolate Zucchini Bread
Chocolate Chip Zucchini Bread
White Chocolate Walnut Zucchini Bread
Chocolate Chunk Zucchini Bread
Chocolate Zucchini Cake
The other day was National Chocolate Chip Day, and I did a Round-up of Chocolate Chip Recipes, so here's one for Zucchini Chocolate Chip Cookies recipe! This is my go-to recipe for Zucchini Chocolate Chip Cookies!
This recipe is from Animal, Vegetable, Miracle: A Year of Food Life (2007) by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver. I've added walnuts, because I like a little crunch. The book should be a staple on your shelf. It's part memoir, part journalistic investigation. It tells the story of how the family was changed by one year of deliberately eating food produced in the place where they live (locavores). Kingsolver wrote the central narrative; Hopp's sidebars explore various aspects of food-production science and industry; Camille Kingsolver's brief essays offer a nineteen-year-old's perspective on the local-food project, plus nutritional information, meal plans and most importantly for this blog, the recipes. Being that it's mid-summer and zucchini are multiplying at amazing rates in the garden: there's a Zucchini Season Meal Plan in the book. The recipes are all fabulous, and here's the adapted recipe for Zucchini Chocolate Chip Cookies. As I mentioned, I add walnuts for extra crunch.
Zucchini Chocolate Chip Cookies
1 egg, beaten
1/2 cup sweet butter, softened
1/2 cup brown sugar
1/3 cup honey
1 tablespoon vanilla extract
Combine in large bowl.
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Combine in separate, small bowl and blend into liquid mixture.
1 cup finely shredded zucchini
12 oz chocolate chips (or chocolate chunks)
3/4 cup chopped walnuts
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking
sheet, and flatten with the back of spoon. Bake at 350F degrees, 10 to 15 minutes.
2 comments:
My mother was just saying she wanted to try a zucchini bread recipe. I'll have to share her yours for cookies!
I didn't even grow zucchini this year because I still have shredded zucchini in the freezer from last year's abundant crop. Thanks for these recipes.
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