Eat your veggies.

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Rainy Mondays lead to inventive baking apparently. Inspired by this recipe, I decided to make the most of the weather and procrastinate productively. Figured veggies were the way to go, pairing a plate full of cookies with a Spinach & Caramelized Onion Quesadilla. Or two.

At least I know I got all my veggies in for the day.

Dark Chocolate Zucchini Cookies with Walnuts

Ingredients:

  • 1 cup butter, softened
  • 2 tablespoons brown sugar
  • 1 cup diced zucchini

  • 3/4 cup granulated sugar

  • 1 egg

  • 1/2 teaspoon grated lemon peel

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup dark chocolate chips

  • 1/2 cup chopped walnuts

Steps:

  1. Line two baking sheets with parchment paper or tinfoil. Preheat the over to 350 degrees F.
  2. Melt 1/4 cup of the butter and brown sugar together in a medium saucepan over medium heat. Add in the zucchini and toss with the liquid until coated.
  3. Allow the zucchini to saute until it begins to brown and absorbs most of the liquid. Remove from the heat and pour the mixture over paper towels and blot.
  4. In a large mixing bowl or mixer, cream together the remaining 3/4 cup of butter and sugar before adding in the egg and lemon zest.
  5. Stir in the dry ingredients until combined before adding in the zucchini and then folding in the chocolate chips and walnuts.
  6. Drop spoonfuls of batter onto the prepared cookie sheets and bake for 15-20 minutes or until the cookies turn golden brown.

Makes roughly 18-24 cookies. Super light flavor with a hint of lemon. The ultimate summer cookie.