If you have a garden or know anyone with a garden and if that garden has a zucchini plant, chances are you have more zucchini than you know what to do with! Not only is our garden producing numerous zucchini, we also received 2 zucchini in our CSA share this past week. So due to the situation at hand, we've been a bit zucchini crazy this week. Not only have we been enjoying zucchini on our salads all week long, we've also been adding it to everything we can imagine. I made zucchini bread, zucchini hummus, the grilled zucchini pizza I posted about a few days ago and oatmeal chocolate chip zucchini cookies. One might think we're zucchini-ed out, but that's not the case at all...this is what we wait for all winter long!
This is our pride and joy zucchini from our own garden - about 10" (most of ours are around 5" or 6" when we pick them) but this was a hidden gem!
Oatmeal Chocolate Chip Zucchini Cookies
1/4 C quick-cook old fashioned oats
1/2 C whole wheat pastry flour
2 t flaxseed meal
1 t cinnamon
1/2 t baking powder
1/4 t sea salt
1/2 C agave nectar
1 large egg white
1 C peeled and shredded zucchini
1 t pure vanilla extract
1/2 cup chocolate chips
Preheat oven to 350 degrees and lightly spray 2 baking sheets with cooking spray
In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
In a small mixing bowl, whisk together agave, egg white, zucchini and vanilla.
Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
Drop by tablespoonfuls onto prepared pan. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9-10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in airtight container, cookies will keep fresh for 2-3 days. I actually keep mine in the fridge as most desserts I've made with agave nectar are quite moist.
I adapted this recipe from this one I made a few weeks ago