It’s that time of year when you have so much zucchini in the garden you don’t know what to do with it all. Here is a recipe that I tried to make slightly more heart healthy than the original from TOH. Once the cookies cool you cannot even tell there is zucchini “Hidden” inside. Which makes zucchini the secret ingredient.
Preheat oven to 350. Line cookies sheets with parchment paper.
This recipe yields 42 cookies using a number 40 size scoop.
1 cup whole wheat flour
2 cups ap flour
2 TB ground flaxseed
1/4 cup vegetable shorten or unsalted butter
1 1/2 cups of crunchy peanut butter
1 cup brown sugar (not packed)
1/2 cup granulated sugar
1 Tsp pure vanilla extract
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup shredded & peeled Zucchini
1. In a large bowl cream with hand mixer peanut butter, sugars, and flaxseed.
Until thoroughly combined.
Add one egg in at a time. Mixing after each addition.
Add flours, salt, baking soda, baking powder, and mix until well combined.
Add in shredded zucchini.
Using size 40 scoop portion out onto parchment paper-lined cookie sheet.
Bake for 15 minutes or until slightly browned.
Flatten slightly with cooking sprayed glass cup prior to placing in oven.
Remove from pan right away onto cooling rack.