It’s zucchini season again! Thanks to our gardener, Kevin, we have a big crop of zucchini this year! Big green ones and yellow banana squash are filling my kitchen counter. Thank you, Jesus, for a bountiful crop!
What can we make with so many zucchini?
Here is a favorite zucchini recipe from the Gluten Free Mama Cookbook. The zucchini make these cookies moist like my pudding cookie recipe, but even healthier. This yummy snack stays soft as a muffin, perfect for any time of day.
22 month old Joel is enjoying one of the cookies out by our garden. These cookies will make you smile, too!
2 1/3 cups Gluten Free Mama Almond Blend Flour
2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. salt
1 cup coconut oil, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini
1 1/2 cups Enjoy Life chocolate chips
Preheat oven to 350 degrees. Put the dry ingredients in a medium mixing bowl (flour, xanthan gum, baking soda, salt) and mix with a wire whisk. In a big mixing bowl, combine the coconut oil, sugars, vanilla, zucchini and eggs. Slowly add the flour mixture to the big mixing bowl. Fold in the chocolate chips.
Line a baking sheet with parchment paper. Scoop rounded teaspoons of batter onto your cookie sheet, 12 to a pan. Bake 14 minutes. Let sit on pan 2 minutes before moving to cooling rack. Makes approximately 4 dozen yummy cookies, but it will be hard to count them as they are eaten so quickly. Store leftover cookies (if any) in refrigerator or freezer.
I will sing to the Lord,
Because He has dealt bountifully with me. Psalm 13:6 (NKJV)