When life gives you excessive zucchinis, make cookies. Or something like that. It's inevitable that if you've planted zucchini in your garden, the exuberant blimp-sized squash will begin to take over and it's probable that you will run out of ways to eat it. Or if you just want to take advantage of the bounty befalling the farmers markets, here is a recipe inspired by the awesome book Animal, Vegetable, Mineral by Barbara Kingsolver.
Stir together well in a bowl:
- 1 egg, beaten
- 1/2 cup butter, softened
- 1/2 cup Sucanat (or brown sugar)
- 1/3 cup honey
- 1 tablespoon vanilla extract
Combine in large bowl:
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
Combine in a separate, small bowl and add to egg mixture:
- 1 cup finely shredded zucchini
- 12 oz chocolate chips
Mix all ingredients together well. Drop by spoonful onto lightly oiled baking sheet, and flatten with the back of a spoon. Bake at 350F degrees for 10 to 15 minutes or until golden.
Click on to page 10 in this slideshow.