Zucchini for Dessert

Like so many others, our zucchini plants have been good to us this year. We have harvested pounds and pounds of zucchini and I've struggled to come up with various ways to use the prolific crop. Then I came across these two recipes that appealed to my sweet tooth. Just stick your zucchini in the food processor to grate. Grated zucchini can also be frozen so we will definitely be enjoying these treats throughout the winter.

Chocolate Chip Zucchini Cookies
I found this recipe while reading the book Animal, Vegetable, Miracle, which is a great story about what it takes to eat local. I always love when a book about food includes recipes. If you're not a fan of whole wheat flour, you can substitute white flour one to one.

Chocolate Chip Zucchini Cookies [Photo Credit]

Ingredients
1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey

1 tbsp. vanilla extract
1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

1 cup finely shredded zucchini
12 oz chocolate chips

Directions
Combine first five ingredients (through vanilla) in a large bowl. In a separate small bowl, combine dry ingredients including flours, baking soda, salt, and spices. Blend into liquid mixture. Stir in shredded zucchini and chocolate chips. Drop by the spoonful onto a greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. Bake longer if you like your cookies a little more browned. 


Chocolate Zucchini Muffins
If you do a Google search for this recipe, you'll find several different recipes. I chose this one for its use of chocolate chips and buttermilk. These freeze really well so you always have a semi-healthy chocolate treat on hand.

Chocolate Zucchini Muffin Photo Credit

Ingredients
2 cups all purpose flour
1 cup cocoa, sifted
1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon allspice
1 1/2 teaspoons cinnamon

1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, and grated
1 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.

In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside.

In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips.

Gently stir the liquid ingredients into the dry ingredients until just combined.

Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.