Zucchini bread cookies

Getting back from vacation and trying to wind down, it's amazing how quickly I get the urge to head back into the kitchen to bake a little something sweet. The craving to cook and eat are forces to be reckoned with. I've been cooking non-stop since we got home from California since we missed simple, lighter home-cooked meals, and it only took a few days before dessert came back into play again.

I've got vegetables on my mind and I've been thinking about zucchini bread after seeing them on blogs recently.  It made me remember how surprisingly good it is and how I've not tasted it enough. Since I didn't think we could handle a big loaf of zucchini bread right now coming off of vacation, I thought a small batch of zucchini bread cookies would be just the thing to try.  And what do you know! Just like zucchini bread, these cookies took me by surprise - as in being really surprisingly good.

I tweaked the original recipe a bit by substituting half the all-purpose flour with whole wheat pastry flour. I went light on the cinnamon since I prefer it in moderation.  As far as spices go, I suspect a little touch of nutmeg would go very well with the cinnamon here if you want even more depth. I was generous with the toasted walnuts but omitted the cream cheese filling and kept these as simple cookies rather than sandwich cookies.  Together with oats and the zucchini, I think these pass for fairly healthy cookies to munch on - even right after a vacation! I even managed to restrain myself from adding chocolate chips and I'm glad I did because these cookies were full of flavor.

I didn't tell my son about the zucchini in these cookies.  In fact, I called them "muffin cookies" because they do indeed taste like a muffin, or the muffin top! He saw me taking pictures of the shredded zucchini and I made no bones about it but he's an 8-year old boy and just doesn't pay very close attention to what mom's cooking and doing. I knew we had a winner when I held out a bite to him and he took a larger bite and kept going - even with the walnuts! These cookies are really moist, with just enough sweetness. They're aromatic with the cinnamon and toasted walnuts, and I love the texture contributed by the oats. You don't taste the zucchini but it's worked its magic in there somehow.

These cookies made me think of those delicious banana bread cookies I've made in the past.  In both cases, taking a classic for a little spin turned out to be very rewarding. These zucchini bread cookies are something I'm glad I tried and I'll be making again.


Just a few baking notes before proceeding to the actual recipe.  I wrung out some of the liquid in the grated zucchini before adding it to the cookie dough. The recipe didn't specify it so I don't think it's a mandatory step but since there's so much water in zucchini, I decided to remove some of it in case the cookies turn out too wet.  I wouldn't go crazy getting every bit of moisture out but I'm glad I took the extra step since the cookies came out very moist even with some of the water removed.

Don't be alarmed if the cookie dough looks a little like a crab cake mixture! It'll be wet and the dough needs some time in the refrigerator to firm up enough to handle and scoop.

I made my cookies by scooping out heaping small ice-cream scoops of batter, about 2 tablespoons worth per cookie.  They only needed about 12-13 minutes in a preheated 350 degree oven to be done.  The edges should be golden brown and the overall final product is a moist cookie that tastes very much like a yummy muffin.

Recipe:

Zucchini Bread Cookies
Adapted from Martha Stewart's recipe for Zucchini Nut Bread Cookie Sandwiches

- Approximately 2 dozen - 

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (or you could use all-purpose)
3/4 teaspoon ground cinnamon (you could use up to 1 1/4 teaspoon; or add 1/4 teaspoon of nutmeg)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini (I wrung out some of the liquid from the zucchini)
1 cup old-fashioned rolled oats
1/2 cup toasted walnuts, chopped into small pieces

Whisk flours, cinnamon, baking soda, baking powder, and salt together in a bowl to combine.  In the bowl of a stand mixer, beat the butter and sugars together until just pale and fluffy.  Beat in the egg and vanilla to combine.

With the mixer on low, add the flour mixture.  Mix in the zucchini, oats, and walnuts until just incorporated.  Scrape the sides and bottom of the mixing bowl to give it a final stir, then chill the dough for at least an hour until firm enough to scoop.

When ready to bake, preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper. Drop dough, about 2-tablespoons full, onto the baking sheet leaving 2 inches of space between the cookies.  Bake until edges are golden brown, about 12-14 minutes, rotating the baking sheets halfway through the baking time.  Let cool on a wire rack.  

These cookies are very moist so I like to store them between layers of parchment or wax paper to prevent sticking.  Store the cooled cookies in an airtight container, at room temperature, for about 3 days.