Chocolate Zucchini Cookies

I've decided (out of necessity) to cook mostly from the pantry this week and next week too, if I can pull it off.  So, as snacktime was looming, I was desperately trying to come up with something new and exciting (with ingredients already on hand) to eat.  I located a zucchini in the back of the fridge that needed to be used and I know the kids wanted cookies-they always want cookies.  A hunt on allrecipes.com was on!  Right away I came up with this recipe for Chocolate Zucchini Cookies.  After reading through the reviews, I came up with my own version.



1/2 cup coconut oil
2 eggs
2/3 cup sugar
2 Tbsp. molasses
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 1/4 cups whole white wheat flour
1/3 cup cocoa powder
2 cups shredded zucchini
1 cup of chocolate chips

Mix the wet ingredients.  Mix the dry.  Add the dry to the wet and then fold in the zucchini and chocolate chips.  Now, if you use my method, you will just dump it all together and mix it up.  I find that it still turns out fine.  I probably didn't use a full cup of chocolate chips, I just dumped the last chips out of two bags and then chopped up the lone semi-sweet baking chocolate block that I've have for eons.  It was more than enough.

The dough was really dry and crumbly due to the coconut oil solidifying when I added the flour from the freezer.  I just kept folding in the zucchini and eventually the moisture of the zucchini prevailed and I had a nice dough-almost too moist even.

Bake 8-10 minutes in an oven preheated to 350 degrees.  I used a tablespoon scoop and the recipe made about 55 cookies.  It was enough for 3 each for all of the daycare kids and my kids and they will go in lunches tomorrow and I'll still have some to freeze for a picnic lunch on Saturday.  Pretty cool in my opinion.

The kids loved them and even complained when I cut them off at three cookies each.  This recipe if for sure a keeper!