I‘m trying to sneak this post in before the summer zucchinis disappear to make way for all that fine fall produce that’s sneaking its way into the markets. A couple weeks ago, my friend bestowed upon me a ginormous zucchini she and her husband had grown. I regret not taking a photo of the thing, it was so impressive. Ah, zucchini, the veggie that once you grow it, you can never seem to find it enough homes! My grandpa always said it was the easiest vegetable to grow, but the hardest to finally let go.
Thankfully, zucchini are quite the versatile plant. With that one zucchini, I made muffins, zucchini fries and these delicious cookies. I found this recipe on Two Peas and Their Pod, which is one of my favorite food blogs out there. Maria’s creations are amazing and I love her simple and entertaining style.
If you happen to have a zucchini thrown your way, give these cookies a try! Or, if you need to go pick one up at your nearest market, hurry! They’ll be out of season before we know it. The zucchini gives it a deeply sweet flavor with a soft texture, and the cranberries and chocolate chips make it the ideal transition cookie to enter the fall baking season.
Zucchini Cranberry Chocolate Chip Cookies, adapted from Two Peas and Their Pod
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup shredded zucchini
2 cups old fashioned oats
1 cup semisweet chocolate chips
1/2 cup dried cranberries
Heat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the zucchini. Mix until combined. Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries.
Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or silicone baking mats. Bake 11 to 12 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
Makes 2 1/2 dozen cookies