The South Arm Community Kitchen rounded up the meal with some healthy cookies.
We made this Zucchini, Oat Cookies in two batches, one with chocolate chips and another with raisins. This is a healthy breakfast cookie and great for snack too.
- 1 1/2 cups all-purpose flour (we used half all-purpose and half whole wheat)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (1 medium)
- 1 1/3 cups quick oats
- 1 cup chopped nuts (we used walnut)
- 1 2/3 cups (10oz pkg) chocolate chips or raisins
Source: this recipe is adapted from Neslte @ Very Best Baking
|Squeezed excess water from the shredded zucchini.
Preheat oven to 350F.
Line a baking sheet with parchment paper or lightly grease it.
|Combine flour, cinnamon and baking soda in a small bowl.
|Beat butter and sugar in a large mixer bowl until well combined.
Add egg and beat well.
|Add vanilla extract and stir to mix.
|Add zucchini, gradually beat in flour mixture.
Stir in oats, nuts and chocolate chips.
|We divided the batter to two, one we added in chocolate chips and another with raisins.
|Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
We used an ice-cream scoop to do the job.
Lightly pat down the dough.
|Bake for 12 to 15 minutes or until light golden brown around edges.
The cookies will still be soft when touch.
Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Store in tightly covered container at room temperature.