24 July 2011
I know you are all probably getting sick of zucchini recipes so sorry to add to it, but Justin pulled out 12 more lbs of veggies from the garden today and there is no end to zucchini's around here.
Anyway, I wanted to make some cookies tonight and I thought, it might be fun to swap the butter/crisco with mashed bananas. It worked out well. They turned out similar to those pumpkin cookies, a bit cakey but good (especially considering how low they are in fat! and next time I will use less sugar).
Banana Zucchini Cookies
makes 24 +
2 ripe banana's mashed
1/2 cup brown sugar
1/2 white sugar
1 tsp vanilla
1 cup shredded zucchini (with skins on)
2 1/2 cups white whole wheat flour
1 tsp baking soda
3/4 tsp salt
1 cup special dark chocolate chips!
Mash bananas with a fork, add to mixer and mix to get the rest of the lumps out. Add sugar, mix. (next time I am going to try just 3/4 cup or less brown sugar only, on this same note, I am not going to be using agave nectar after reading this article and a tip from one of my fabulous readers! Who knew?!)
Add eggs and vanilla, combine. Add Zucchini and combine. Add flour, baking soda and salt, and mix till combined. Add chocolate chips. Now, scoop out onto a sprayed cookie sheet. Bake at 350 for approx 12 minutes.
What have you been making?
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