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Dennis Weaver
Wednesday, September 26 2012

The Last Zucchini Cookie Recipe You’ll Ever Need

By Dennis Weaver Notify me when this author publishesComment on Article
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This is a do-it-yourself cookie recipe. You can customize it any way you want. The basic cookie recipe is simple. Then keep switching ingredients--nuts, chips, dried fruit, pineapple, or whatever—to create your own zucchini cookie recipes. One day, it’s a chocolate chip cookie and the next, it’s a tropical fruit cookie—all with the moist, chewy goodness of zucchini. There are hundreds of possibilities.

And it’s just so darned good. No wonder it’s the last zucchini cookie recipe you’ll ever need.

Step 1: Mix the basic ingredients together.

Step 2: Add the inclusions—nuts, chips, dried fruit, candies.

Step 3: Fold in the zucchini. (Always do that last.)

Then scoop and bake. These are very good cake-like cookie, soft and moist

Here are four versions to get you started:

The Last Chocolate Chip Zucchini Cookie Recipe

Zucchini-Choc-Chip-Cookie

Basic cookie recipe:

1/2 cup butter

2/3 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon brown sugar flavor or Madagascar vanilla

2 large eggs

1/2 teaspoon baking soda

2 1/2 cups all purpose flour

Inclusions:

1 cup dark chocolate chips

1 cup golden raisins

1 cup chopped walnuts

Zucchini:

1 cup grated zucchini

 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease very well.

 

  1. For the basic cookie:       Cream together the butter, sugars, and salt. Add the vanilla and eggs and beat again.
  2. Add the flour and baking soda to the creamed ingredients and beat until well dispersed, scraping the sides of the mixing bowl once. The dough will be thick like clay.
  3. For the inclusions:       Add the chocolate chips, raisins, and walnuts and beat until just mixed.
  4. For the zucchini: Add the zucchini and bake until just combined. The water in the zucchini will transform the dough to a medium batter. Stop once it is combined or you will continue to force water from the zucchini and your batter will be too runny.
  5. To Bake: Using a large ice cream scoop, scoop mounds of dough onto the prepared sheet. Bake for 10 to 12 minutes or until done. The tops of the cookies should look wet and the edges should be starting to brown. Immediately remove the cookies from the sheet to racks to cool. Repeat with the rest of the batter.

 

Baker’s notes:

  • These are large cookies--which is some of their appeal. If you make smaller cookies, reduce baking times.
  • Zucchini is mostly water. If you use frozen zucchini or if the zucchini has residual water, drain it.       We always used freshly grated zucchini and the cookies were consistent. If your cookies spread too much, add a little flour or turn the temperature up.

The Pineapple Zucchini Cookie Recipe

zuc-pin-cookie

Because of the moisture in the pineapple, this recipe requires more flour.

Basic cookie recipe:

1/2 cup butter

2/3 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon brown sugar flavor or Madagascar vanilla

2 large eggs

1/2 teaspoon baking soda

2 3/4 cups all purpose flour

Inclusions:

1 cup white chocolate chips

1 cup crushed pineapple, well drained

1 cup chopped walnuts or macadamia nuts

Zucchini:

1 cup grated zucchini

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease very well.

 

  1. For the basic cookie:       Cream together the butter, sugars, and salt. Add the vanilla and eggs and beat again.
  2. Add the flour and baking soda to the creamed ingredients and beat until well dispersed, scraping the sides of the mixing bowl once. The dough will be thick like clay.
  3. For the inclusions:       Add the white chocolate chips, pineapple, and nuts and beat until just mixed.
  4. For the zucchini:       Add the zucchini and bake until just combined. The water in the zucchini will transform the dough to a medium batter. Stop once it is combined or you will continue to force water from the zucchini and your batter will be too runny.
  5. To Bake: Using a large ice cream scoop, scoop mounds of dough onto the prepared sheet. Bake for 10 to 12 minutes or until done. The tops of the cookies should look wet and the edges should be starting to brown. Immediately remove the cookies from the sheet to racks to cool. Repeat with the rest of the batter.

 

Baker’s notes:

  • These are large cookies--which is some of their appeal. If you make smaller cookies, reduce baking times.
  • Zucchini is mostly water. If you use frozen zucchini or if the zucchini has residual water, drain it.      We always used freshly grated zucchini and the cookies were consistent. If your cookies spread too much, add a little flour or to turn the temperature up.

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