Well, in all of our gardening excitement it looks like Corey and I went a little overboard with the zucchini plants this year. Even if we switched over to a 100% zucchini based diet I think we’d still have enough to feed the neighbors. I’ve been doing a little world wide internet research lately trying to find creative ways to cook with it, and I’ve actually been surprised to find quite a few fun zucchini recipe ideas.

Last week in between editing sessions, I went out on a limb and decided to give Zucchini Chocolate Chip Cookies a shot, they had to be better than eating another zucchini salad… right?

The dough was quite a bit wetter than I had imagined it would be, I suppose that’s due to all the water in the zucchini. I even added some extra flour. When I pulled them out of the oven I was a little disheartened to see that they looked absolutely nothing like real chocolate chip cookies and more like pasty dough balls with green chunks in them. I think my expectations were a little bit too high.

I nervously bit into the first one that I scraped off the tray… it was anti-climactic. They weren’t bad, but  nothing to write home about. I really wanted to love them… and I think I could actually endorse them if I found a way to make them a little less bread like, and a little more cookie like (the extra flour probably didn’t help that cause).  I’m not going to give up though, and luckily I’ve got an abundance of the main ingredient. I took a few photos of the process, and I’ve pasted the recipe below. Let me know if you’ve got some advice, or a zucchini recipe that you like!

1/2 cup butter

3/4 cup sugar

1 egg

1/2 tsp. vanilla

1 1/2 cup grated zucchini

1 1/2 cup flour

1/2 tsp. cinnamon

1 cup quick oats

1 cup granola

2 cup choc. chips

cream the butter and sugar, stir in egg and zucchini, add dry ingredients, drop onto cookie sheet. bake 13-15 minutes at 350.