One of my favorite sources of pinspiration is the Pinterest account for Six Sisters’ Stuff. We’re a family of bloggers too, so I guess we just relate to them…and of course, they are FANTASTIC in the kitchen! I’ve yet to try a Six Sisters’ Stuff recipe that was bad.
Recently, the posted and pinned a recipe for zucchini cookies that I thought sounded pretty interesting. I like zucchini bread…but cookies? It’s a little odd. But since every other stand at the farmer’s market was selling zucchini, I decided to try it out. I added my own little twist and the result was super yummy! Six Sisters, I’m sorry I doubted y’all!
Next time, I think I’m also going to try adding pudding to the mix, since our chocolate chip pudding cookies were so yummy!
Without further ado, here’s my version these zucchini cookies.
The cast of characters…minus the main ingredient:
The main ingredient of course is zucchini! Peel your zucchini and shred enough for two cups. I used four or five zucchinis, but it depends on the size of your vegetables.
Beat the butter and sugar, then add in the brown sugar, eggs, and vanilla. Make sure you incorporate all the ingredients well. Brown sugar can cause some pesky lumps sometimes. Then, incorporate the zucchini.
Next, switch to mixing by hand and add the flour, baking powder, cinnamon, salt, and chocolate chips.
Drop by tablespoon onto and ungreased cookie sheet and bake at 350 degrees for 15 minutes (cookies should be golden).
When cookies are done, allow to cool for a minute on the cookie sheet, then transfer to a wire rake to finish cooling. Don’t have a cooling rack? Here’s what to do.
While the cookies are cooling, melt white chocolate and scoop into a bag. I like the melting chips instead of actual white chocolate chips because they melt nicer. If you are using white chocolate chips (the kind not made specifically for melting), add a tiny bit of crisco and melt VERY slowly or you will have a lumpy mess on your hands.
Cut the corner off the bag and drizzle the white chocolate over the cookies. The original recipe called for icing instead of white chocolate, which you could do as well, but I like the white chocolate a little better in this instance. I just think it pairs nicely with the zucchini. In fact, when I make them again, I’ll probably use white chocolate chips in the cookie batter too! Though there were definitely no complaints with them the first time around.
My friend’s super pick 7-year-old daughter even tried one…and proceeded to eat at least three more! I didn’t think she’d even try a bite once she knew they were made with zucchini, but she absolutely loved them. Kids are funny like that. They are stubborn for months or even years, then one day they wake up and suddenly change their minds.
Anyway, she loved them and we all did too. Plus, they freeze really well. This recipes is definitely on the “keeper” pile!
Here’s the printable:
- 1 cup butter
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated zucchini
- 2¾ cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup milk chocolate chips
- ½ cup white chocolate melting chips
- Shred enough zucchini for two cups.
- Cream butter and sugar. Then, add brown sugar, eggs, and vanilla and combine well.
- Incorporate zucchini.
- Mix in flour, baking powder, cinnamon, salt, and chocolate chips by hand.
- Drop by rounded spoonful onto an ungreased cookie sheet.
- Bake at 350 for 15 minutes. Allow to cool for one minute on cookie sheet before removing to cool completely on a rack.
- Melt white chocolate melting chips (or white chocolate chips plus a teaspoon of crisco).
- Drizzle over cooled cookies.
Latest posts by Allison (see all)
- Sealed with a Kiss Cookies (Peanut Butter Blossoms) #FoodBloggerLove - February 11, 2019
- Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust - January 17, 2019
- Happy Holidays! Kitchen Aid Giveaway! - December 10, 2018