Zucchini Cookies

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Zucchini CookiesOne of the things that I love about summer is that Zucchini is in a mass abundance this time of year. Everywhere you look, Zucchini is on sale at the grocery store, is at EVERY farmer’s market, and everyone is talking about Zucchini on the grill, Zucchini bread, cake… etc. There is so much that you can make with Zucchini.  Trust me… I am only getting started (foreshadow….). My family is really big into Zucchini; so trust me when I say that I have a HUGE supply of Zucchini recipes.

This particular recipe comes from my awesome mother-in-law (Hi!!).  This is one of my husband’s favorite cookies and it is one that I could honestly make all. the. time.  It has veggies in it, so it must be a health food right? Right. Glad we are on the same page.

Zucchini CookiesMichigan Ingredients: Sugar, Zucchini, Cinnamon, and a farm fresh egg.

Seriously how delish are farm fresh eggs? My little family loves them and to us they just taste so much better. Maybe it’s mental… [maybe it’s Maybelline].

There is a fresh produce stand that I pass everyday on my way home from work and we stopped there this weekend to get some delicious veggies. I would have taken a picture… but a big storm was rolling in and it was starting to rain. I will be stopping there more often, so believe you me; you’ll get to catch a glimpse.

Zucchini CookeisShred (grate) your Zucchini.  You will need about a cup after the juice has been squeezed out.

Zucchini CookiesCream your butter, sugar, and egg until fluffy-ish.

Zucchini CookiesAdd Zucchini…

Zucchini CookiesMix until well combined.

Zucchini CookiesAdd your dry ingredients…

Zucchini CookiesMix until well combined. I promise that these cookies are not pink. For some reason, the lighting must have changed a bit… like…. the sun came back out for a second. It was storming when I was making these cookies.

Zucchini Cookies

Zucchini Cookies

Chop your walnuts and raisins. You don’t have to chop the raisins if you don’t want to, but I did this time so that my sweet Doll-Face (daughter) could eat a cookie (or 2).

Zucchini Cookies

Zucchini CookiesFold in the chopped walnuts and raisins until evenly distributed. Now would be time if you want to chill your cookie dough for a couple hours.

Zucchini CookiesI decided to forgo that this time and bake right away. Preheat your oven to 375 degrees and drop (by large spoonfuls… because c’mon… we’re making cookies people!) by spoonfuls. The size of your cookies will determine how many this recipe will yield. My size cookies yield roughly 18 cookies.  Bake for 12-15 minutes.

Zucchini CookiesSeriously, these are the best cookies. They have a cake-like texture, which is fluffy and omg so good.  I am so appreciative of my mother-in-law for introducing me to these a while (and I mean a while) back.  You could…. not I’m not saying that I do… all the time eat these for a quick breakfast – just saying!

5.0 from 1 reviews
Zucchini Cookies
 
Author:
Recipe type: Cookies
Serves: 18 cookies
Prep time:
Cook time:
Total time:
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A simple Zucchini cake-like cookie recipe that one would consider healthy.
Ingredients
  • 1 cup Sugar (white)
  • 1 stick Butter (1/2 cup), softened
  • 1 Egg
  • 1 cup grated Zucchini
  • 2 cups Flour
  • 1 tablespoon Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Chopped Walnuts
  • 1 cup Raisins
Instructions
  1. Beat your sugar, butter, and beaten egg together in a large bowl.
  2. Squeeze the excess juice out of your zucchini and mix into your sugar and butter mixture.
  3. Combine your flour, cinnamon, baking soda, and salt into a separate bowl. Add to the zucchini mixture and mix well.
  4. Fold in your chopped walnuts and raisins.
  5. Chill for two hours (if desired) or set oven for 375 degrees.
  6. Drop dough on a cookie sheet and bake for 12-15 minutes.

 

Cinnamon Honey Walnut Butter

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Main pic

I know this is more like a autumn/fall recipe; however, when it starts to get warmer out, sometimes people lose their appetite and/or are more rushed in the morning due to trying to work out in the morning before work. Trust me when I say I know what that is like. Now that it is getting warmer and the sunrise is getting earlier and earlier, I find myself doing more in the morning and not leaving myself enough time to create a “gourmet meal.” I mean come on, who creates a delicious breakfast every. single. morning? I’m lucky when I  even get cereal.

THIS is the answer to your toast prayers. It seems that the new fad for toast is avocado toast, which if that is your thing, that’s awesome; but for me, avocado is not something I crave first thing in the morning. This Cinnamon Honey Walnut Butter will give you a hint of sweet with the added bonus of protein power and Omega-3s.

Walnuts are delicious in their own right, but making them into a nut butter is even better. You can use it on toast, use it in place of boring peanut butter for your apples, take spoonfuls, etc. I could not leave this stuff alone, and everyone who came in contact with me this last weekend, had to deal with me asking them to try it.

Michigan Item

 

Michigan Ingredients: Honey and Cinnamon (not pictured as I am an airhead)

It seems that I have been using honey more and more lately.

To make this wonderful recipe, you do need to have a food processor. I can’t imagine not having one because I have used it to make ice cream, nut butters, baby food, etc. It is truly an appliance I don’t think I can live without (but don’t tell my KitchenAid this).

Three simple ingredients, Walnuts, Cinnamon, and Honey. The honey adds a bit of sweetness and the cinnamon is just because I am madly in love with cinnamon (ask any of my family and they can tell you that).

First, you put your walnuts in the food processor and turn it on “high.”

Cinnamon Honey Walnut Buitter

Cinnamon Honey Walnut Buitter

Once it looks like above….. Keep going. Depending on the strength of your food processor, it will take will take roughly 5-7 minutes.

Cinnamon Honey Walnut Buitter

When it looks like this, it is safe to add your cinnamon and honey. Once you add them, it will look/seem like it is not going to work, but it will. It just takes time; you can’t rush perfection.

Cinnamon Honey Walnut Buitter

The natural oils in the walnuts will release (and the honey helps as well) and it will look like the picture above when it is done. I would say for my food processor (which is almost 10 years old), from start to finish, it took roughly 15 minutes. Your food processor will be a bit warm; but it will be just fine.

***Update: Please note that after sitting for a while (i.e. the next day) the oils will separate, so just give the nut butter a stir and you are good to go! 🙂

Cinnamon Honey Walnut Buitter

Cinnamon Honey Walnut Butter
 
Author:
Recipe type: Condiment
Serves: 1 cup
Cook time:
Total time:
Save Print
 
This nut butter is delicious on toast, perfect for apples, and is amazing by the spoonful 🙂
Ingredients
  • 2 cups of Walnut Halves
  • 1 teaspoon Cinnamon
  • 2 tablespoons of Honey
Instructions
  1. Place your walnuts in your food processor and set on high. You can scrape the sides if need be every now and then.
  2. Once the walnuts look kind of like a dough, add your cinnamon and honey. Turn food processor on high again until the nut butter looks like an applesauce/natural peanut butter. Makes 1 cup.
Notes
Please note that after sitting for a while (i.e. the next day) the oils will separate, so just give the nut butter a stir and you are good to go! 🙂