Oh what to do with all the zucchini? Not more bread (although I love my zucchini bread recipe). Cookies it is! You’ll note the addition of only 1/8 tsp nutmeg. I want to taste it, but I do not want it to be overpowering. Nutmeg can be strong. I think 1/8 tsp is just right. This recipe makes a soft cake-like cookie. Vegetables and fiber in every bite!
INGREDIENTS: YIELDS 30 COOKIES
1 stick salted butter, room temp
½ cup white sugar
½ cup packed light brown sugar
1 ½ tsp vanilla extract
1 large egg
2 dashes salt
1 tsp baking soda
½ tsp baking powder
1 3/4 cup + 2 Tbsp AP flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 1/2 cups grated zucchini
OPTIONAL: Dates, walnuts, chocolate chips
Cream Cheese Frosting Ingredients:
4 oz cream cheese , softened
4 Tbsp butter, softened
1 tsp vanilla extract
2 cups confectioner’s sugar
Wash squash and peel most of it. I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking. Grate it, using a box grater. (Takes less than a minute). Set aside.
In mixer bowl, beat butter and sugars until light and fluffy. Add egg and vanilla, beating another minute.
Add salt, baking soda, baking powder, cinnamon, and nutmeg, giving it a quick mix.
Add grated zucchini and give it a quick mix, just until incorporated. With mixer on low speed, slowly add flour, mixing until just incorporated. Stir in dates, walnuts, or chocolate chips. Or go crazy and add them all.
On a stoneware baking sheet or baking sheet lined with parchment paper or silicone sheet, drop batter using large cookie scoop. Bake about 12 min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.
Cream Cheese Frosting Preparation:
In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy. Frosted cookies must be refrigerated.
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By Tika for CHEW WANNA EAT? © 2017