Does your love of all things chocolate-y and sweet keep you from ingesting the proper amount of vegetables? Me too. Trick-or-treating is like the journey to Mecca, and “just one cookie” turns into “just one cake.” And who could even fathom the idea of a carrot stick after that?
But there are ways to sneak your vegetables into your everyday delights. The following recipe includes zucchini in its batter, which, miraculously, doesn’t detract from the chewy texture or the satisfying sweetness of the cookie. So, before you break out the Pillsbury Ready to Bakes, grab a zucchini and make those cookies a little greener!
“Zucchini Cookies”
From Sunset Magazine
1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs and vanilla. Stir in zucchini.
4. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture.
5. Stir in nuts, chocolate chips, raisins, and coconut.
6. Drop by tablespoonfuls onto buttered cookie sheets.
7. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.
Makes 5 dozen cookies.
Nutritional Information: CALORIES 106(48% from fat); FAT 5.7g (sat. 2.9g); PROTEIN 1.3g; CHOLESTEROL 15mg; SODIUM 93mg; FIBER 0.6g; CARBOHYDRATE 13g

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