Zucchini Cookie Recipe

Last week the garden hosted a last minute BBQ. Some of our members contributed hotdogs, burgers, drinks and even a grill. Once the grill got going lots of community members followed their noses into the garden. We had plenty of food and even harvested some basil to top off our burgers. I contributed some zucchini cookies which pleasantly surprised everyone. Adding veggies, like zucchini to cake, muffin, brownie and cookie recipes is a great way to cut down on saturated fats and add in vitamins and minerals.

Zucchini Cookies:

1/4 cup butter, softened

1/2 cup brown sugar

2 tablespoons honey

1 cup grated zucchini

1 egg

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

Preheat oven to 375

Add the butter and sugar, beat until creamy. Beat in the egg and honey then stir in zucchini.

In a separate bowl combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Gradually add flour mixture to wet mixture and stir until well blended. Chill the dough for 1 hour OR freeze for 15-20 minutes. Scoop teaspoon size balls of batter onto a greased cookie sheet and bake for 8-10 minutes.