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 The cookies at left were a bit crisper because they were pressed down before baking. Those on the right were not pressed down, and remained smaller and rounder, with a more cake like than crisp texture. Both were good - just depends on what you like! |
 Bake cookies until bottoms are beginning to brown. The cookie at bottom of plate was one of those that was pressed down, so it browned a little better and is larger in size but thinner than the one on top. |
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Zucchini cookies much like pumpkin cookies tend to have a cake-like texture rather than crisp or crunchy from the extra moisture of the vegetable. In this recipe the cookies come closer to a crisp/chewy texture through (1) extra draining step of the zucchini and (2) pressing the cookies down on cookie sheet before baking.
Ингредиенты
- 1 cup zucchini grated
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup chocolate chips
Инструкции
- Place zucchini in a strainer over bowl. Press to squeeze excess moisture out. Time permitting, allow to drain up to an hour, continuing to squeeze excess moisture occasionally. In lieu of this draining step, you can place zucchini in a clean cheesecloth or thin dish towel and squeeze it thoroughly. Don't omit this step or cookies will not be as chewy-crisp. Set aside
- Prepare cookie sheets with parchment paper, or lightly spray cookie sheets; set aside. Set oven to 375 degrees.
- Beat butter with granulated and brown sugars in medium bowl; add egg and vanilla and beat until creamy.
- Measure the flour, baking soda, salt, cinnamon and cloves into a small bowl and stir together well. Add flour mixture to sugar-egg mixture, stirring to blend.
- Add chocolate chips and thoroughly drained zucchini and stir well.
- Using a small ice cream scoop measure out leveled amounts of cookie dough and place on prepared baking sheets. Flatten cookies with butter-greased palm of hands.
- Bake 11-13 minutes until they are beginning to brown on bottom. See photos and captions for further info.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 36 servings | |
| Calories 79 | |
| Calories from Fat 27 | 34% |
| Total Fat 3.11g | 4% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 89mg | 4% |
| Potassium 28mg | 1% |
| Total Carbs 11.98g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.44g | 4% |
| Protein 1.04g | 2% |
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