Tuesday, September 2, 2008

Zucchini Chip Cookies

I was in the mood to make some cookies the other day, and these Zucchini Chip Cookies from Barbara Kingsolver (yes, the author) seemed just right. I mean, with zucchini in them, they must be GOOD for you, right? I like to think so. :)

I chose not to flatten my cookies, and they came out nice and fluffy - almost cake-like. I do think that the spices were just a tad too much; I would probably lessen them slightly. But overall, we really liked them - an interesting (and yummy!) variation on zucchini bread. I guess fall really is coming...

These are really cookies for the whole family - no guilt when your toddler pilfers one!

(Makes about two dozen)

Combine in large bowl:
1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract

Combine in a separate, small bowl and blend into liquid mixture.

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

Stir these into the other ingredients and mix well:
1 cup finely shredded zucchini
12 oz chocolate chips

Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.


  1. Yum!

    I just saw your book blog and started to leave a comment, but couldn't. I added it to my RSS so I can read your reviews of books. I just started reading again about a year ago and love seeing what others are reading to get ideas!

  2. I made those last month, and I agree that the spices were a bit much. They were otherwise good, though!

  3. Vegetable in a cookie? Whaaaaaaaaaat???

  4. We would like to feature your zucchini chip cookies on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

    You can view our blog here:


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