Saturday, November 13, 2010

Zucchini Breakfast Cookies (Low Sugar)

It's not easy being green.

This recipe (and the next) feature our friend the zucchini. Now, zucchini can't really be tasted in a cookie, but it can, alas, be seen. In our family, I tend to puree instead of grate our zucchini in order to lessen the green fleck effect. However, little spots are still visible. These may be difficult for children (or perhaps spouses who act like children in regard to food) to get past. If your kids/spouse won't eat anything green except sour apple Jolly Ranchers you may need to peel your zucchini. A little fiber lost, a lot of love gained.

Also, I realize that zucchini is so 3 months ago, but we still have a bunch of it pureed/grated in our freezer. If you do too, or if you have an Asian store with cheap zucchini somewhere nearby, this cookie is warm cinnamon autumn-y in every other way.

Zucchini Breakfast Cookies
Adapted from Animal, Vegetable, Miracle
Makes 18

6 T butter, softened or melted
1/4 C brown sugar
1 T honey
1 egg
1 3/4 C whole wheat flour
1/4 C oat flour (if you haven't got any, use 1/4 C whole wheat or all-purpose flour)
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 C shredded zucchini (or a scant cup pureed)
1/4-1/2 C chocolate chips
1 T vanilla

Cream butter and sugar. Mix in honey, egg, and vanilla. Add zucchini.

Sift dry ingredients and add dry to wet. Add chocolate chips.

Bake at 350 degrees for 12-15 minutes. (You may want to flatten the plops of batter with a spoon or you'll end up with overly rounded cookies like I did.)


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