Wednesday, July 5, 2017

Sweet Zucchini Cookies


This is the sweet recipe version from the gigantic zucchini from my boss’ garden.

Equipment needed:

Vita-Mix with the Dry Container and Tamper, Spatula, 1 cup Measuring Cup, 1 tablespoon Measuring Spoon, Medium or Large Bowl, Knife (and other items for dealing with zucchini), Parchment Paper, and 2 Cookie Sheets

Ingredients:
3 cups Almond Meal (or other gluten-free/nut-free flour)
2 large bananas: ~1 cup when liquified
9 oz Zucchini (washed but not peeled)
2 tbl Cocoa Powder
1/2 package Dark Chocolate Chips

More flavor options:
Substitute applesauce for the banana (1 cup) and cinnamon for the cocoa powder.
Substitute ginger for the cocoa powder. Either banana or applesauce works.
Chocolate chips are optional.

Pre-heat oven to 350 degrees

In the Vita-Mix: blend the 2 bananas until liquified. Add the zucchini and blend again. This probably requires tamping. Once this is fairly well blended, turn up the speed and allow the mixture to expand with air - about 1 1/2 to 2 minutes.

Scrape this into the bowl. Add the flour. Stir gently - so as not to lose the air - until well blended. I used the spatula for this. Fold in the chocolate chips.

Cover 1 cookie sheet with parchment paper. Empty the contents of the bowl into the middle of the parchment paper. Spread evenly until about 1/4" thick. Score with the spatula. Use a sawing action to make the chocolate chips move aside.

Bake for 20 minutes. Remove from oven, place the second cookie sheet on top of the first. Flip them together. remove both the first cookie sheet and the parchment paper. Bake for another 20 minutes. Watch these carefully, they bake up fairly fast. Allow to cool, though eating it fresh from the oven is a good thing.

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