My Convertible Life

Monday, August 19, 2013

Recipe: Zucchini Chocolate Chip Cookies

If your children are anything like mine, they're strangely picky about what they will and won't eat. One loves breaded fish, but won't eat black beans. The other happily eats quinoa, but refuses grilled chicken. 

Given that both will eat more than cereal or mac-n-cheese, I should probably just be grateful. But I keep trying to sneak healthy items into their diet nonetheless. 

Enter the brilliance of zucchini chocolate chip cookies. This recipe arrived courtesy of The Produce Box with a heap of locally-grown zucchini, so I gave it a try. While the cookies turned out more cake-like than I expected, they were a complete and total hit -- both kids (and my husband) loved them! We've also shared them with other friends ages 8 and under with regular success.

Full disclosure: The first time I made the cookies, I didn't tell the kids what was in them. After they had already enjoyed them, then I confessed. Now they find it highly entertaining to tell their friends there's a "secret ingredient" in the cookies.

Ingredients:
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar 
  • 1 egg, beaten
  • 1/3 cup honey
  • 1 tbsp. vanilla extract
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon (I used a heaping 1/4 tsp.)
  • 1/4 tsp. nutmeg
  • 1 cup finely shredded zucchini (I used 1 medium-sized zuke)
  • 12 ounces chocolate chips (I used the mini-sized semi-sweet ones)
Directions:
  1. Preheat oven to 350 degrees (I never actually do this at the beginning because it takes me longer to get everything ready than it takes the oven to heat up. Is that just me? Or is it just because I have a five-year-old "helping" me?)
  2. Cream butter and sugar. Add egg, honey and vanilla.
  3. Combine flours, baking soda, salt, cinnamon and nutmeg in a separate bowl. Blend flour mixture into liquid mixture. Mix in shredded zucchini and chocolate chips until well combined.
  4. Drop cookies by spoonful onto greased baking sheet and flatten with the back of a spoon. (I used parchment paper and no grease. You definitely want to keep the dough flat because the cookies don't really melt down at all.)
  5. Bake for 10-13 minutes. (My oven needs 13.)

Do you have a favorite recipe with a "secret ingredient" disguised inside? Share it in the comments so we can all enjoy your genius.

1 comment:

  1. I'm making these right now! You've also got to try these chocolate chip zucchini muffins - they are amazing! http://chocolatecoveredkatie.com/2013/04/25/chocolate-chip-zucchini-bread-muffins/

    ReplyDelete

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