Monday, September 5, 2011


If you planted your own garden this year chances are you have an over abundance of zucchini.  That is the zucchini reality (or calamity, depending on how you look at it) I'm in.  I have been scouring the internet for any zucchini recipe I can find.  Here is a great one I found for a not so sweet cookie.
  • 1/2 cup  butter powder 
  • 2 Tablespoon water (to reconstitute butter powder)
  • 1 cup White Sugar
  • 1 Tablespoon Egg Powder
  • 2 Tablespoon water (to reconstitute egg powder)
  • 1 cup grated zucchini
  • 2 cups white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup raisins (I used 1/2 cup chocolate chips and 1/2 cup pecans).
In a medium bowl, cream together the butter and sugar until smooth. (When a recipe calls for butter to be “creamed” with sugar, add the butter powder, sugar and water (to rehydrate the butter) and cream together. It will not look the same as when using fresh butter, but it will bake the same. ) Beat in the egg and water for egg powder then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.  (I didn’t chill at all, I could never wait 1 hour or overnight for cookies, they turned out fabulous.)
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.  (Teaspoonful?  Ok, whatever, I dropped by 1/4 cup to handful, who am I kidding.)
Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.  (Note the line above; allow to cool slightly. No need to wait until the chocolate chips are cooled, pop one in your mouth and scream in pain as they burn the flesh off the roof of your mouth.)
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  1. I have 4 zucchini sitting on my counter right now. I'll have to try these. Have you ever made them with whole wheat flour?
    Thanks for a great idea.

  2. Heather, You are a rock star, you are always thinking healthier than most of us. No, I tried them for the first time when I wrote this blog.