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
So here in honor of the Zucchini Day holiday, here 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. This 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. Barbara Kingsolver wrote the central narrative; Steven 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. There's also a Zucchini Season Meal Plan in the book. The recipes are all fabulous, and here is the recipe for Zucchini Chocolate Chip Cookies. As I mentioned, I added walnuts for extra crunch.
Zucchini Chocolate Chip Cookies
1 egg, beaten
1/2 cup unsalted 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 a separate, small bowl and blend into liquid mixture
1 cup finely shredded zucchini
12 oz chocolate chips
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 a spoon. Bake at 350F degrees, 10 to 15 minutes.
How easy is this? And delicious...