My Sis is Hungry: Zucchini Bread Cookies

My sister ripped this recipe out of a magazine, handed it to me and asked me to make them for her. Um, that's a little bossy but ok, whatever. So when Brooke came over yesterday and was bored I asked if she wanted to make these cookies for me - as in for me to give to her mom LOL, and she did. I would never have made these if it wasn't for B, they didn't sound good to me at all hahahah.  

While she was scooping out the batter onto the cookie sheets I said they look a little weird, maybe more of a breakfast thing - and she said they look weird and more like a salad. I laughed hard. 

I know my sis is going to review these and ask if they're healthy, she told me not to tell her because if they're healthy she'll give them a higher rating hahah. When she texted me 'thanks for the cookies and they taste better than they look', I may have yelled 'THEY LOOK EXACTLY LIKE THE PHOTO YOU GAVE ME' like somehow I just randomly made these cookies for her and not based on the recipe she insisted I make? Like it's my fault they look like they do? LOL.

I wrote 'you realize these are the cookies you wanted me to make for you, right?' She said 'no, not until Brooke told me' 🤦‍♀️

I'm writing this before receiving her review just to prove I know what she's going to say hahahah.

• 2 ripe medium bananas
• 1/4 cup coconut oil, melted and cooled
• 2 T. honey
• 1 1/2 t. vanilla
• 1/2 cup whole-wheat flour (I didn't have ww flour, used all white flour)
• 1/4 cup all purpose flour
• 1/2 t. baking soda
• 1/2 t. ground cinnamon
• 1/4 t. salt
• 1 cup old-fashioned rolled oats
• 2 medium zucchini, coarsely grated
• 1/2 cup bittersweet chocolate chips (note B used milk chocolate mini chips)
• 1/4 cup walnuts, chopped (we omitted the nuts)

1. Heat oven to 350'. Line a large baking sheet with parchment paper.
2. In a large bowl, mash bananas with coconut oil, honey, and vanilla.
3. Add flours, baking soda, cinnamon, and salt; mix to combine. Fold in oats, then zucchini, chocolate chips, and walnuts.
4. Drop 1/4 cupfuls of batter onto prepared sheet, spacing 2" apart. Bake until golden brown, 14-18 minutes. Let cool on sheet for 3 minutes, then transfer to a wire rack to cool completely. Once cool, refrigerate for up to 1 week or freeze for up to 3 months.'

Jen's review in her words:

So first I have to start with that these were my “find”.  I got a mystery delivery of the food network magazine in the mail- I knew I absolutely wouldn’t subscribe to something like that and forget. I thought maybe my husband or teen had done it as a hint?  Turns out it was my mother.  Apparently she knows me well. 

Anyway- I then feel obligated to flip through this magazine (or I’m wasteful).  Anyway- stumbled across Zucchini cookies.  WHAT? A chance to eat cookies and pretend I’m still healthy? COUNT ME IN.  oh wait.. except I don’t actually bake.  Darn.  Then VOILA! My sister and teen produce these cookie’s!! I was SUPER thankful (wanna say that off the bat).. but they looked like garbage.  Green garbage with chocolate chips.  At first bite I was perplexed.  It didn’t taste like a cookie at all but did taste like a version of delicious moist zucchini bread.  The chocolate chips made me feel like I couldn’t put butter on it though so that was an issue.  They were VERY moist – and quite sticky.  Didn’t love that part.  And wasn’t as firm as bread. Didn’t love that part.  I guess my rating of these is average.  Flavor was good but I was perplexed by the not a cookie not bread status.

Hopefully our mother keeps sending this magazine so I can give my sister more things I would like her to try and make me.. what a giver I am. HAHAHA

Lemon Zucchini Bread

I have a very large zucchini from Cassandra so you can guess what that means...it's zucchini bread week! This recipe is virtually the same as my regular zucchini bread (posted yesterday), but I add lemon juice to the batter, omit the spices, and drizzle with lemon glaze.


bread:

• 3 eggs
• 1 cup oil
• 2 c. sugar
• 2 c. grated zucchini
• 2 t. lemon juice
• 1 t. vanilla
• 3 c. flour
• 1 t. salt
• 1 t. baking soda
• 1/2 t. baking powder

glaze: 

• 1/2 c. powdered sugar
• lemon juice 

Preheat oven 325'. Grease and flour 2 (8x4") bread pans.

Beat eggs, mix in oil and sugar and beat to combine. Stir in zucchini and vanilla. 

Combine dry ingredients, stir into egg mixture just until combined. Divide batter evenly between the 2 prepared pans. Bake about an hour until done (insert a toothpick or bamboo skewer to check for doneness). 

Mix the powdered sugar with enough lemon juice to make a pourable glaze, drizzle over the baked bread. You can pour over while the bread is warm, in which case it'll soak into the bread and you won't really see it; or drizzle after the bread is cool and you'll see the white glaze on top. 

Either way = delicious.

*note: in the above photo I made one full size loaf and 6 mini loaves - obviously you don't bake the mini size as long as the full size, mine were done in about 25 minutes. And I drizzled the glaze after the bread had cooled.


9.12.18:  how to make 'perfect' cheesecake
9.12.17: road trip - eclipse hunting
9.12.16: wood canister holder (junkin' with Candy)

Zucchini Bread

It's that time of year - the zucchini (what's the plural of zucchini? Zucchinis?) are plentiful and getting larger and larger (that reminds me of a post I did a long time ago - 'the hulk sized zucchini' hahahah) and what better thing to do with them than make bread? Yes I like zucchini noodles as much as the next girl but mmmm, bread is still better...

I have had this recipe for years, tried and true and delicious. This time I decided to make it a little 'healthier' by swapping one cup of regular flour with whole wheat flour. Then I worried it might be a little dry (it is very moist when I use all regular flour) so I added a big scoop of applesauce just in case. If you don't want to use whole wheat flour just do all 3 cups all-purpose white flour! The bread is moist and very flavorful with the addition of the cinnamon and nutmeg - plus the house smells fantastic while it's baking ;)

• 3 eggs
• 1 cup oil
• 2 c. sugar
• 2 c. grated zucchini*
• 2 t. lemon juice
• 1 t. vanilla
• 3 c. all-purpose flour (or swap some for whole wheat - I did 2 c. white flour, 1 c. whole wheat)
• 1 t. salt
• 1 t. baking soda
• 1/2 t. baking powder
• 3 t. cinnamon
• 1 t. nutmeg

Preheat oven 325'. Grease and flour 2 (8x4") bread pans.

Beat eggs, mix in oil and sugar and beat to combine. Stir in zucchini and vanilla. 

Combine dry ingredients, stir into egg mixture just until combined. Divide batter evenly between the 2 prepared pans. Bake about an hour until done (insert a toothpick or bamboo skewer to check for doneness).

*note: click here to see how to use the shredding disk of your food processor if you have one.


9.11.17: "sweet" candy gift
9.11.18: blueberry sauce

Zucchini Bread or Cake

Mickey asked me the other day if I had a zucchini bread recipe - yep I do - I thought it was already on the blog but I can't find it if it is, so at the risk of repeating I'm posting it because it's a really good one and what's even better about this recipe is that it can be bread or cake!

Mmmmmm...cake.....

Mickey added some mashed banana (and chocolate chips on half) and baked it in a 13x9 cake pan. But she didn't frost it so which is it - cake shaped bread or unfrosted cake? Haha, either way it's so good!!

This makes 2 bread loaves or 1 13x9 cake. (I've also made muffins). If you want it to be "cake" it's delicious with fluffy cream cheese frosting : Mix 4 ounces softened butter and 4 ounces softened cream cheese in a mixer until smooth and blended. Slowly add 2 cups of powdered sugar and 1 teaspoon vanilla, beat until smooth and fluffy.