It’s August now and everyone’s zucchinis are growing beautifully! Everyone’s except for mine. The birds or bunnies or dear keep eating all of my zucchini flowers before they can grow nice zucchini.
Fortunately, I have many friends who have too many zucchini. Yay for me!! And yay for you because I have been playing with several different zucchini recipes… Some of which aren’t ready for here yet…
Thankfully, this one continues to be a hit!
Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)
1/2 c. raw cacao or cocoa
1/2 c. ground flax
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
1/2 c. coconut oil
1 c. palm sugar (or desired granular sugar)
2 tsp. vanilla
1 c. shredded zucchini
1 c. dairy free vegan chocolate chips
1/2 c. chopped walnuts (optional)
Preheat oven to 350 degrees
In a medium size bowl, whisk together flour mix, cacao, flax, xanthan gum, baking powder and baking soda. Set aside.
In a large bowl, beat coconut oil, palm sugar and vanilla together until smooth. Add in dry mixture. Beat until mixed through. Stir in zucchini and chocolate chips. Add walnuts now, if using.
Drop by teaspoon full onto parchment paper lined cookie sheet. Bake 10-12 minutes for soft cookies, 15-17 for harder cookies.
Let cool completely. Store in covered container on the counter for up to 5 days. Freezes well.