We got a few of those HUGE zucchini's from one of my research team's coworkers... you know, the size that puts my biggest cutting board to shame? I have made a bunch of zucchini bread, and also these cookies!
I made the dough and then froze it in balls, so we just pull 6 (or 12) out of the freezer and bake them when we want! It's great!
I got the recipe from Karen over at Kitchen Treaty. I changed some of the ingredients, as I usually do, so I will post what I did and if you are curious, you can check out her blog.
So the zucchini is not visually hidden, see the final result:
But you can't taste it at all. They are so good! We eat way too many... in fact, I am way too full from dinner, but now looking at the picture, I want to go bake some!
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
2 eggs
1 cup maple syrup
2 teaspoons vanilla
4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups grated zucchini
1½ cups semi-sweet chocolate chips
Directions:
Heat oven to 375 degrees.
Beat together the butter and brown sugar until fluffy. Add eggs one at a time until incorporated, mix in the vanilla, then mix in the maple syrup.
In a medium bowl, mix together flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients until ingredients are just combined.
Add the zucchini and chocolate chips and mix just until incorporated.
Scoop the cookies in approximately 2-tablespoon increments onto cookie sheet.
Bake for 10 – 12 minutes, until the cookies seem set and light golden brown around the edges. (Frozen dough cooks for closer to 20 minutes.)
Enjoy!
