Zucchini Coconut Chocolate Chip Cookies

these are super hero cookies:

  • irresistible
  • disguised as something you want
  • secretly good for you
  • not the hero gotham needs right now.

 

 

ok, fine. maybe they’re not super hero cookies.

 

but that would be pretty awesome right?

 

 

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with zucchini season coming up, this is a great recipe to add to any collection.

 

i am a huge fan of using zucchini in week night dinners because it has a mellow flavor that compliments many other flavors.

 

and as it turns out, zucchini fits right in at the cookie party with chocolate, oats, and coconut. who knew?

 

 

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when i made these cookies i used my food processor to shred the zucchini… and some carrots… it was fun fun fun. and no fingers were injured, thank you.

 

before i knew how to use the shredder on the food-pro, i used a cheese grater which worked just as well- but wasn’t nearly as fun.

 

 

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today’s kitchen tip:

 

once you have a mound of shredded zucchini the next step (before putting it into a batter or dough) is to squeeze as much moisture out of the zucchini as possible without pulverizing it.

 

 

i learned that the hard way so you don’t have to.

 

 

 

the most environmentally friendly way is to use clean kitchen towels- but I usually use paper towels because life choices are real.

  • lay the towel/s on a flat surface (kitchen counter/dining table)
  • sprinkle the zucchini on the towel/s evenly
  • roll the towel into a spiral/cinnamon roll shape with medium pressure.
    • the towel is the dough and the zucchini is the cinnamon filling
  • leave the towel rolled for a period of time
    • intentionally vague. if doing this immediately before making the cookies, just leave the zucchini rolled up while putting the dough together.
  • press down on your towel/veg roll again lightly
    • you want to encourage the water to leave the veg but you want to keep the shreds intact
  • slowly unroll the towel to reveal zucchini shreds that are ready to join the cookie party
  • if not ready to make cookies yet, put the shreds into a bowl and cover with saran wrap. store in fridge until ready to use.

 

now this recipe and any other with shredded zucchini won’t seem so daunting right?

 

 

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ooooooh- maybe the shredded zucchini is the super hero: Zucchi McShreds

 

with faithful but unlikely sidekick ChocChippy.

 

the villians can be Grumble Tumbles, Mr. Hangry and boss-man Vorldunger.

 

what’s that you say? stick to recipes and stop personifying the food as the hero gotham deserves?

 

fine…

 

 

 

happy baking. #kitchenadventures #foodrevolutionday

Zucchini Coconut Chocolate Chip Cookies
 
from http://www.twopeasandtheirpod.com/zucchini-coconut-chocolate-chip-cookies/
Ingredients
  • 1 cup brown sugar lightly packed
  • ½ cup granulated sugar
  • 8 Tbl coconut oil, microwaved and cooled but still liquid.
  • 2 heaping cups of shredded zucchini
  • 2 eggs
  • 1 tsp of vanilla
  • 2 cups AP flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 4 cups oats
  • 1½ cups chocolate chips (I used a combination of mini and regular sized semi-sweet. i preferred the mini in this recipe)
  • ¼ bag of sweetened shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line baking sheets with parchment paper and set aside.
  3. In a medium bowl combine flour, baking soda, and salt.
  4. In stand mixer with paddle attachment combine coconut oil and sugars until smooth.
  5. Add egg and vanilla until combined.
  6. Add the shredded zucchini and mix on low until combined.
  7. Gradually add dry ingredients to stand mixer and mix until just combined.
  8. remove bowl from stand and stir in oats, coconut, and chocolate chips.
  9. use small cookie scoop to portion dough onto prepared sheets.
  10. bake 8-10 minutes until the edges are slightly darker.
  11. transfer cookies from baking sheet to wire cooling rack to cool completely.
  12. store at room temperature in an air tight container for up to a week.

 

 

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