Zucchini Cookies
There is a scene in the movie Secondhand Lions where two elderly brothers, who took up gardening because “it’s what retired people do,” come to realize that they had been duped by the seed salesman. They thought they had planted a variety of vegetable seeds, but in reality it was all corn.
We have had a similar situation in our garden this year, and, just like the scene in the movie, it makes me laugh. But only when Andrew is not around. Andrew does not think it is funny.
Here is the situation: Andrew ordered zucchini seeds. We planted the seeds. The plant that has sprung forth from the earth is not zucchini. A relative of zucchini, yes, but zucchini, no. It is a yellow, bumpy summer squash thing that we think is called crookneck squash. We could check the seed packet label to see what it is…oh, wait. The seed packet says green zucchini.
To his credit, Andrew has moved from disgusted to merely annoyed while I have actually shifted from amused to thankful. You see, I have been using the mystery squash the same way I use zucchini and have liked the results better! The squash is less moist than zucchini which means it doesn’t settle into a big puddle when shredded. However, it is still moist enough to turn out delicious baked goods.
Speaking of which, here is one of our favorites—Zucchini Cookies. They are kind of muffinish but easier because you don’t have to mess with muffin tins. Just plop the dough on a cookie sheet, bake, and enjoy. We eat them for breakfast, snack, or really anytime. Anytime, that is, that zucchini–or yellow, bumpy summer squash–is in season.
Zucchini Cookies
Ingredients
- 1 stick of butter, melted
- 1 cup of sucanat or brown sugar
- 2 eggs
- 3 cups of whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups of shredded zucchini or any summer squash
- Optional: 1/2- 1 cup of chocolate chips, chopped or whole
Instructions
- Preheat oven to 350 degrees and lightly grease cookie sheets. Stoneware is my preference for these.
- Cream melted butter and sucanat together.
- Add eggs and beat to combine.
- Add all dry ingredients and stir to combine,
- Add zucchini. Depending on water content of the zucchini, the dough could still be a bit dry. Add a bit of water until dough is moist enough to hold form when shaped into cookies. Likewise, if the dough is too sticky add flour until a workable consistency is reached.
- Fold in chocolate chips if using.
- Mound dough on prepared cookie sheets--approximately 15 cookies--and bake for 20 minutes or until done.
