Saturday, August 17, 2013

zucchini, zucchini, zucchini

i would like to personally thank the person who first thought of cooking bread and baking with zucchinibananas make sense to turn into bread, and so does pumpkin. but zucchini?
i'm impressed with this person, because i've always loved zucchini bread but never would have thought of it myself. zucchini adds the best flavor + texture..and since we have been frequenting lots of farmers' markets recently, we've had lots of it.. so how can i resist using it? i've been experimenting with all different recipes. this recipe is still a favorite, but here are two more we loved trying!

chocolate fudge zucchini cookies
these have the best flavor & cake-like texture. we made them when our friends 
were coming over, and they were gone in an instant!


1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter {i substitute coconut oil}
1/2 cup dutch process cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain greek yogurt 
1 teaspoon vanilla extract
1/2 cup finely shredded zucchini
1/2 cup semi-sweet chocolate chips


1. preheat your oven to 350°. spray a cookie sheet.
2. whisk together flour, baking soda, and salt in a medium bowl and set it aside. melt butter/coconut oil in a large saucepan over medium heat. remove from the heat and stir in the cocoa powder and both sugars. the mixture will be thick and resemble sand, don't worry! add the yogurt and vanilla extract. stir until smooth.
3. add the flour mixture a little bit at a time, stirring until moist. stir in zucchini and chocolate chips.
4. drop by tablespoons 2 inches apart onto cookie sheets. bake for 10 minutes or until almost set. Cool on the cookie sheet for 2-3 minutes until cookies are firm. then, remove cookies from sheet and cool completely on wire racks. enjoy! i took these to work the next day and they were even better!

zucchini cookies with chocolate
chips and dried cranberries
these are tasty & filling cookies with lots of goodies in them.tip: 
freeze some to eat later! {makes 2 1/2 dozen}

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature {or sub coconut oil}
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup shredded zucchini
2 cups old fashioned oats
1 cup semisweet chocolate chips
3/4 cup dried cranberries


  • whisk together flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
  •  in a larger mixing bowl, combine butter {or coconut oil} and sugars. mix until smooth. add in the egg and vanilla extract. add the shredded zucchini and mix well.
  • add flour mixture gradually until just combined. stir in oats, chocolate chips, and dried cranberries.
  • drop cookie dough by heaping tablespoonfuls onto sprayed cookie sheets. bake at 350 degrees for 15 minutes or until golden. remove cookies from pans and cool completely on wire racks. 

    any favorite zucchini recipes?
    do share! XO


  1. Replies
    1. haha both recipes are seriously SO good! plus...they have zucchini in them, which is a vegetable, which means you can eat lots :)

  2. My guess is that whomever decided to bake zucchini into delicious breads, cakes and cookies must have grown them because zucchinis grow like weeds! My father-in-law grows them and while I'm exacted for the first batch to be delivered to my door at the beginning of summer, by the end, I'm over it. I don't even want to look at another zucchini... unless it's baked into bread :)

    1. haha i love this theory..i think you are definitely right about that! jealous you have a zucchini overload coming your way! xoxo


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