Zucchini Chocolate Chip Cookies and Muffins

Struggling to keep up with the zucchini and summer squash explosion over here. I’ve found that zucchini is a rather nonchalant addition to any baked good. Here I offer cookies and muffins! With what remains, I’m grating into shavings and packing into the freezer for mid-winter cravings of summer fresh veggies. The radish explosion is another, much sadder, story. I open the fridge each morning to droopy magenta roots and feel chagrin at having not one good part for them to play in my meal plans. Any ideas welcome.

 

Zucchini Chocolate Chip Cookies

Adapted from Earth Dance Farms newsletter

1 egg

½ cup butter

½ cup brown sugar

⅓ cup honey

1 Tbsp vanilla extract

2 cups flour

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

½ tsp nutmeg

1 cup finely grated zucchini

12 oz chocolate chips

Instructions

Preheat oven to 350 degrees F

In a medium bowl combine egg, butter, brown sugar, honey, and vanilla. Use a hand mixer to beat together until light and fluffy.

In a separate medium bowl whisk together flours, baking soda, salt, cinnamon, and nutmeg.

Add finely grated zucchini and chocolate chips to wet mixture and stir well.

Then add dry mixture to wet mixture and stir until combined.

Zucchini Muffins

Adapted from Penzeys Spices

1 Cup whole-wheat flour

2/3 Cup all-purpose flour

1/2 Cup sugar

1 TB. cinnamon

1/4 tsp. allspice

1/4 tsp. cloves

11/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

11/3 Cups shredded zucchini (1 medium), peeled if desired

1/2 Cup milk

2 TB. Olive oil

2 TB. honey

1 large egg

Preheat oven to 400°. Coat 10 muffin liners with cooking spray. In a large bowl, combine the flours, sugar, cinnamon, allspice, cloves, baking powder, baking soda and SALT and mix together. Add the zucchini, milk, oil, honey and egg and mix together well. Spoon into the muffin cups, filling each about 3/4 full. Bake for 15-20 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Drop by spoonful onto lightly greased cookie sheet.

Bake 10-15 minutes until golden brown around the edges and dry on top.