Anyone who plants zucchini seeds in their garden knows that they are prolific growers and producers. The vines themselves have a tendency to spill out of their containers and travel across the lawn. And, a single plant supplies enough squash to make your whole family sick of them in short order.
Last year I had old zucchini seeds that I wanted to get rid of, so I threw all of them in my raised beds. I still have bags of shredded zucchini in my freezer from that debacle! This year I planted a yellow variety (because I was bored of green) and I only planted a few seeds. And, although I promised myself I would pick them while they were new and small, I still ended up with baseball-bat-sized squash.
(If you have this issue too, simply cut them lengthwise, core out the center membranes and seeds and then shred or cut as usual).
Fortunately, zucchini is one of the most versatile veggies. You can throw it in soups, meatloaf, and spaghetti sauce, or hide them in cakes and brownies (we have a wonderful collection of recipes on All Mom Does, just search “zucchini”).
The one thing I don’t like about zucchini recipes is the draining part. Most recipes call for the zucchini to be put in a strainer, salted, left alone for 15 minutes and then squeezed through a kitchen towel. A) I’m on a low salt diet and B) Yuck! I always end up with zucchini juice all over my kitchen, my towel, and ME! Well, this recipe doesn’t require any straining as long as you grate the zucchini fresh for the recipe.
I hadn’t tried making chocolate chip cookies with zucchini before. Chocolate chip cookies are perfect as they are, so why meddle? Well, a whole bunch of baseball bat-sized zucchinis, that’s why! I was surprised to find that the zucchini was an awesome addition. And, kids will pretty much eat anything if you add some chocolate chips to it! Here’s the recipe I used and it is yummy!
Zucchini Chocolate Chip Cookies
- 1 cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/4 cup melted coconut oil (slightly cooled)
- ½ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup freshly grated zucchini (undrained)
- 2 cups old fashioned oats
- ¾ cup chocolate chips
- ½ cup shredded coconut
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat. In a medium bowl, whisk together the flour, baking soda and salt and set aside. In a large mixing bowl, cream: the coconut oil and both the sugars. Add the egg and vanilla and then the zucchini. Mix in the flour mixture, stirring just until combined. Add in the oats, choc chips and coconut. Drop by heaping tablespoons onto cookie sheets and bake for 10-12 minutes (or until golden brown on the edges and set in the middle). Cool for 5 minutes and then remove from the cookie sheet to a cooling rack.
The cookies end up being moist and delicious. And, with no butter (and only a little bit of coconut oil) you can eat more than one! Enjoy!
