At the Ames farmer’s market a couple weeks ago, I bought the world’s largest zucchini for only $1! It’s in the middle of the picture below, along with all the other produce I bought at the market, Wheatsfield Coop, and HyVee.
I grilled up some slices with other veggies (pictures and recipes to come), but still had a ton leftover. So this weekend (aka Sunday night at 9pm) I decided to make zucchini chocolate chip cookies with a recipe from my mom. You can chop up the zucchini however you want–if you don’t have little (or big) kids to hide the green stuff from, big pieces are okay.
Nellie’s Grandma’s Zucchini Cookies
¾ cup butter or margarine, softened
1 ½ cups sugar
1 tsp vanilla
1 ½ cups grated zucchini
2 ½ cups flour
2 tsps. baking powder
1 tsp. cinnamon
½ tsp salt
½ cup almonds, coarsely chopped (optional)
6 oz. chocolate chips
Powdered sugar (optional)
Cream butter and sugar. Beat in egg and vanilla; stir in zucchini. Stir in flour, baking powder, cinnamon, and salt. Add almonds and chocolate chips. Drop by heaping teaspoons onto greased cookie sheet. Bake at 350 degrees. 15 minues or until lightly browned. Cool on wire rack. Sift Powdered sugar over cookies. Yield 4 to 5 dozen.
I didn’t have my camera around during the baking process, but here’s a shot of the end product. I made the mistake of bringing a bunch with me to work for a snack throughout the week…I’ve eaten 2 already and it’s not yet lunchtime on Monday. Good thing there are lots more waiting at home! 🙂