Every summer I find myself with zucchini the size of baseball bats. And every year I tell myself I won't let them get to this point next year...but inevitably it always seems to happen and then the question is: what do you do with it?
Well this recipe has answered that question for us. Zucchini Chocolate Chip Cookies are delicious and you can use as many of those giant zukes as you have because you just get more cookies! Who can complain about that! I got the recipe from the great book Animal, Vegetable, Miracle by Barbara Kingsolver and made some adaptions because we are lucky enough to have local whole wheat flour from Four Star Farm, and local honey from Shelburne Honey Co.
Zucchini Chocolate Chip Cookies
2 fresh eggs beaten
1 cup butter softened or olive oil
1 cup brown sugar
2/3 cup honey
2 tbsp vanilla extract
2 cups whole wheat flour (not local only because it is a finer texture)
2 cups Four Star Farms Whole Wheat Flour (be sure to pack it into measuring cup)
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups finely shredded zucchini
12 oz chocolate chips
1 cup chopped walnuts (optional)
1) Preheat oven to 350 degrees.
2) Finely shred zucchini in food processor and set aside.
3) Combine all wet ingredients except zucchini in a large bowl. Mix well.
4) Add flour and dry ingredients to wet mixture.
5) Slowly fold in zucchini and mix well. Continue mixing and add chocolate chips and walnuts.
6) Drop tablespoons of batter on greased cookie sheet. Flatten with back of spoon.
7) Bake at 350 degrees for 15-20 minutes until browned on edges. Cool on wire rack.
And don't forget it's the Loving Local Blogathon week, along with the Massachusetts Farmers Market Week! If you are interested in seeing other blogs or posts about the local markets or local food in Massachusetts check out In Our Grandmother's Kitchen and if you want to support the Federation of Massachusett’s Farmer’s Market click here.