A few days ago, I experimented with a recipe for zucchini cookies. The recipe came from allrecipes.com. They didn’t taste too bad, but they were basically undercooked. I didn’t know how to trust my oven temperature and couldn’t tell by looking if they were done. I kept thinking they needed more flour and since I don’t really care for raisins, maybe chocolate chips would be better. I even wondered if I could add a little coconut to the mix! Here is the original recipe:
The cookies that followed the original recipe came out looking like these…kind of flat and undercooked.
So today, I tried again. First, shredding the zucchini:
Two zucchini made 2 cups of shredded zucchini…enough for two batches of cookies. The second cup of shreds I put in a zip bag with a paper towel to soak up moisture and stored it in the refrigerator.
Here are my notes as I modified the recipe as I went along:
The flour mixture has all-purpose flour, 1/2 cup of coconut (like for macaroons), baking soda, ground cinnamon and salt (I left out ground cloves because we don’t care for that taste).
Then, I melted a stick of butter and beat it with the sugar. I added 2 eggs and a teaspoon of vanilla. Next came the shredded zucchini, the flour mixture and the cup of chocolate chips.
At this point the mixture was really sticky, so I put it in the refrigerator for an hour. I tried making dough balls but it was still too sticky so I just scooped up dough with a teaspoon and put them on the cookie sheets. Timing was different from the original recipe…at 375 degrees, I gave them 6 minutes. Then I rotated the trays and gave them another 6 minutes. They were browning nicely so I took them out of the oven. They turned out great! They are more “cakey” but tasty and used up a zucchini!
Finally, here is my revised recipe. Enjoy! If you have questions or comments, please email me directly at maryjkisner@gmail.com.
