Chocolate Chip Zucchini Cookies

My son and I love these cookies. It is based on this recipe from Two Peas & Their Pod, a beautiful and inspiring blog. I like to substitute apple sauce for oils, so this is how I make them. We made a batch this morning, using some tired zucchini I found on clearance at Kroger (I make a point of seeing what's on $0.99 produce clearance whenever I go. There are some great deals to be found!). Today I added white chips as well as semi-sweet chocolate ones; it was a nice change. I don't like zucchini in general, but in baked goods it is magical, and makes us think that we are eating "healthy."

Ingredients: 1 cup unbleached self rising flour (I like White Lily) 1/2 teaspoon salt 1/2 cup applesauce (or 1 single serve cup) 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla 1 cup shredded zucchini (More works as well. Today I used 3 small zucchinis; about 1 1/2 cups) 2 cups old fashioned oats 1/2 cup sweetened coconut flakes 3/4 cup semisweet chocolate chips (Dark chocolate chips are lovely; toss in extra white chips if you like them!) 1 cup walnut pieces (or almonds, pecans, whatever nuts you have)

Directions: 1. Preheat the oven to 350 degrees F. Spray baking sheets with nonstick spray. 2. Beat together sugars, eggs, vanilla, and applesauce. 3. Add flour and oats until well mixed. Stir in zucchini, chips, coconut, and nuts until combined. 4. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. 5. Bake for 10-15 minutes or until cookies are slightly golden around the edges and set. (Increasing the amount of zucchini may extend baking time to 15-20 minutes.) 6. Remove cookies from pans; cool completely on wire racks.

Zucchini and Carrot Cake

I picked up a mixed bundle of sad-looking organic veggies for $0.99 at Kroger a few days ago.  Mr. C grilled the yellow squash that night with chicken and peppers as kabobs but the children turned their noses up at the zucchini which languished in the fridge until they needed to be disguised.  We finished our Easter feast with this colorful and delicious cake. Our son declared this "the least offensive way to serve zucchini!"  I think it will be nice for breakfast tomorrow. This recipe is a keeper.

3 zucchini

2 carrots

3 eggs

2/3 c brown sugar

1/3 c white sugar

1 c apple sauce

1/4 c oil

1 tsp vanilla

1 tbs (3tsp) cinnamon

1 tsp ginger

1 tsp allspice

1 tsp mace (I was out of nutmeg)

1 tsp salt

3 c White Lily Self Rising Flour (Miss Jerry of Jerry's Country Kitchen in Carrollton, GA told me years ago to use no other brand to make her signature biscuits! I love it for its fool-proof ease.) 

optional: raisins, walnuts, pecans

Preheat oven to 350 F.  Grate zucchini and carrots; set aside. Cream eggs and sugars together. Add applesauce and oil; mix well. Add next 6 ingredients; combine. Stir in flour. Stir in grated vegetables and raisins or nuts, if desired. Pour into greased and floured bundt pan. Bake 80 minutes or until toothpick inserted into cake comes out clean.