Zucchini, Granola and Chocolate Chip Cookies

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My garden produced an abundant amount of zucchini, which is great! With so much zucchini I had to get creative with how I used it. There’s the obvious zucchini bread, adding it to red sauces, muffins, cakes, frying, roasting and of course freezing what you don’t get through in time. So in my attempt to be creative, I found a recipe for zucchini cookies and made it my own. They turned out fabulous and were a big hit with the rest of the family! Enjoy!

zucchini and granola cookies

Zucchini Granola Chocolate Chip Cookies

3/4 cup butter, softened

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla

zest of one orange

3 cups of shredded zucchini (with skin)

3 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups homemade granola (recipe will follow)

1 11-12 oz bag chocolate chips (even butterscotch or peanut butter would be great!)

Preheat oven to 350 degrees. Cream butter and sugar in mixer. Add egg, vanilla, orange zest and zucchini. Mix on low until combined. Add flour, soda, salt and granola. Mix on low. Add chocolate chips, mix on low. Drop by small spoonfulls on a greased cookie sheet (I use a scoop for perfect sized cookies). Bake for 12 to 15 minutes (only took 12 minutes for my oven). Cool on rack. Makes approx. 90-100 cookies.

Homemade Granola

3 1/2 cups old fashioned rolled oats

I cup raw walnuts (or your favorite nut, mine is walnuts)

1 cup raw cashews

1 cup unsweetened coconut (found at whole food stores)

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds (or pepitas)

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

6 tablespoons butter

1/2 cup honey

2 teaspoons vanilla extract

Preheat oven to 250 degrees. Mix oats, nuts, seeds and spices (first 9 ingredients) in a large bowl. Heat butter and honey in a small saucepan until butter is melted. Remove from heat and add vanilla. Pour over mixture and stir until evenly coated. Line baking sheet with parchment paper and spread mixture on pan in an even layer. Bake for 1 hour and 15 minutes. Break up and store in air tight container or Ziploc bag.

Use granola for these fabulous cookies, a yogurt topping or you can simply enjoy it as a bowl of cereal with milk.

Granola recipe adapted from 100daysofrealfood.com

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