Zucchini Cookies

I really wanted to bake some Zucchini cookies, especially since I have an abundance of zucchini. I pulled up and old recipe and was shocked at how bad it was. No wonder the hubby loved them. Trying to convert this recipe to healthy is beyond my scope of knowledge. With a little googling and taking some chances, here are my conversions.

I substituted the one and one-half cups of sugar to 1 cup of Truvia and 1/2 cup Protein powder (Any Whey that is made for baking/cooking.)

I substituted the 3/4 cup of Butter to 1/2 cup butter and 4 tsp of oil.

The recipe calls for chocolate chips. As I am not a chocolate person, I had no problem just deleting them from the recipe. If you like chocolate chips, maybe you could add carob chips instead or use 1/2 cup of chocolate chips instead of the whole cup.

The same with nuts. I feel you could delete them or only add 1/2 cup of nuts instead of a whole cup. I think nuts are a great ingredient and I added walnuts because that is what I had available and I only added 1/2 cup and chopped them on the finer side.

There are substitutions for the one egg, but I have not problem adding one egg to this recipe. I suppose you could add egg whites and a bit of oil or eggbeaters. I know there is a flax egg being used also.

Any suggestions on how to make these cookies healthier?

Cookies are done. I have not made these cookies in forever so my memory may be a big foggy. The difference in looks is that they are not as fluffy.
The difference in taste is more of a bread like cookie
What I would do different next time would be to cook them for a shorter period of time to keep them a bit moister. In addition, I think I would weight the flour instead of using a measuring cup to get some consistency. These cookies were very nutty. Fewer nuts would make me happy, as I am not a total nut person. HA!

Here is the original recipe with my substitutions in parentheses.

3/4 cup butter (1/2 cup butter and 4 tsp oil)
1-1/2 cup sugar (28 pkg. of Truvia and a tad less than 1/2 cup of Protein Powder)
1 egg
1 tsp vanilla
1-1/2 cup grated zucchini
2-1/2 cup flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chopped nuts (I used almonds)
1-cup (6 oz) chocolate chips (I did not use, as I do not like chocolate)

Cream butter and sugar. Beat in egg and vanilla. Mix in zucchini. Stir in flour, baking powder, cinnamon and salt. Stir in nuts and chips. Drop by heaping tsp on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until light brown. Cool on rack. Enjoy. I received this recipe from my mom. She of course bakes much better than I do. Moms are like that.

Camera is dead and I cannot change the batteries. Maybe someone will pop in and change them for me before the cookies are all gone.

I plan to put some of the cookies on a cookie sheet, flash freezing them, and then place them in a Food Saver bag to be popped in the freezer. I will update this post on how well they freeze later.

I hope you try this recipe and enjoy them. My Husband hates zucchini but he always asked for these cookies. I made the mistake one time of not peeling the skin off the zucchini well enough and a piece of the green shred popped out of the cookie. He then realized I had put zucchini in his favorite cookies. Little did he know I put zucchini in his meatloaf.

2 Responses to Zucchini Cookies

  1. What a great recipe and a very nice blog.

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