I've been unable to keep currenlty posting new information on our site since April because I had an extremely bad frozen shoulder. Through much therapy and many kinds of treatments plus exercise, I've just about got full use of my shoulder. It is great to be back!
What do you do when you have a plentiful supply of zucchini?
This year, I grated several pounds of zucchini and stored them in my freezer in 2 cup proportions each. Then, I tried some recipes. The two kinds of chocolate-zucchini cakes were not as successful as my Chocolate-Zucchini-Cherry Nut Cookies. Recipe below:
1/2 cup butter (I only use butter--not margarine)
1/2 cup packed brown sugar
1/2 cup Agave Nectar (this replaces white granulated sugar and is even better than an Apple on the Glycemic Index, with lower points--that is good!)
Cream Butter and Sugars together.
1 egg
Beat it into the creamed mixture.
1 cup finely grated raw zucchini (I leave the skin on)
Add zucchini to creamed mixture.
Sift the following dry ingredients together and then add to Creamed mixture:
2 cups sifted flour (I milled my own White Wheat Flour)
1 tsp. soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
Stir in 1 cup dried Cherries* (reconstitute Cherries in hot water and set aside)
Stir in 1/2 cup chopped pecans (I prefer pecans to walnuts)
Stir in 1 cup semi-sweet chocolate chips
Drop the cookie dough by tablespoons on to greased cookie sheets. Bake at 325 degrees for 15 minutes or until lightly browned. Makes 3 dozen soft cookies.
*Raisins can be used.
Note: My husband, his partner, and our neighbors The Yokotas raved about these cookies.
Try them and enjoy!
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