Tuesday, 7 September 2010

ZUCCHINI COOKIES

CREAM CHEESE FROSTING VS. CHOCOLATE CHIP?
I wanted to try something different with some extra zucchini I had.  A friend told me she shreds her excess zucchini and freezes it.  So, I tried it a few weeks ago.  I measured out four cups of shredded zucchini and added it to a ziplock bag.  I used a marker and wrote "four cups" on it, so I wouldn't forget. Yesterday, I got out that bag of zucchini.  When it was thawed, half the bag was filled with water and it didn't look like much zucchini at all.  I drained out the water and measured the zucchini, I only had one cup?  Weird?  I froze four cups?  Has anyone ever tried to freeze shredded zucchini before?  How did it work out?  

Anyway, I searched online for a  Zucchini Cookie recipe and I found one that sounded worth trying.  Except, I couldn't decide on adding chocolate chips (like the recipe called for) or topping with cream cheese frosting?  I was torn, so I decided why not try both?  I already had to cut the recipe in half, because it called for two cups zucchini and I only had one.  Then, I added chocolate chips to half of that and baked the other half plain.  When they cooled, I frosted the plain ones with homemade cream cheese frosting.  Let the taste test begin!  Now, anyone who knows me, knows that I am the biggest frosting lover!! I will eat the whole bowl with a spoon . . . No joke!  I have to admit, I liked the ones with the chocolate chips better.  Shhh. . . . Don't tell anyone!  But, Jake said he liked the ones with the cream cheese frosting better.  So, either way, you are going to get a delicious cookie!  I really enjoyed these and I would definitely make them again.  



ZUCCHINI COOKIES
Adapted from: Here
1 c. butter, softened
1 c. sugar 
1 c. light brown sugar 
2 eggs, beaten
4 c. flour
2 tsp. baking soda
2 tsp. baking powder 
2 tsp. cinnamon
a pinch of nutmeg 
1 tsp. salt
2 c. zucchini, grated
2 c. chocolate chips

Preheat oven to 350 degrees.  Cream the butter and sugar.  Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt; mix well.  Stir in the zucchini (batter will look really dry at first, just keep mixing).  Fold in chocolate chips.  Drop by spoonfuls onto greased cookie sheet.  Bake 15-20 minutes or until golden.  Do not overbake.  (I used a small ice cream scoop and got 28 cookies out of half the batch. Mine were perfect at 13-14 minutes)   

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