I came across this Zucchini Chocolate Chip Cookie recipe when reading Animal Vegetable Miracle by Barbara Kingsolver. In that book she chronicles the life of her family on their year-long quest to eat only food they could grow on their own or trade for locally. In it she talks about the time of year when squash is so plentiful that neighbors will leave baskets of it at each others’ doors for lack of any other ideas on what to do with it.
In the book, her hidden ingredient cookies passed the taste test of kids who didn’t know about the zucchini. I thought I’d try it out on my own kids, modifying the recipe to use a gluten-free flour, of course. I also use one or two zucchini, whatever I need to use up.
These cookies turn out great! Unlike a lot of gluten-free baked goods, they seem to stay soft, moist and almost cake-like for a few days. There’s probably something about the added zucchini that keeps them from getting dry or crumbly. But don’t worry! Neither you nor your kids will actually taste the zucchini. My kids wanted to lick the batter and eat these cookies like any other batch of chocolate chip cookies. Nutmeg and cinnamon give them a slightly different taste than your average chocolate chip cookie but it’s subtle and nice. Nuts are also a great addition to this recipe if you like them and don’t have allergies.
If you’re one of those parents who likes to find ways to sneak veggies into the food your kids eat, this might be something worth trying. Don’t get me wrong, it’s still a cookie but maybe it’s one we can all enjoy with a little less guilt.