Full of vitamin C, magnesium, fibre, folate, B6 and vitamin K (not to mention antioxidants) this is one healthy vegetable. The trouble is, most kids are not a fan of this member of the summer squash family.
Always eager to find a use for zucchini and to add it to the variety of fruits and vegetables I like my kids to eat, I have found one recipe they gobble up. The cocoa added to these cookies makes the pureed zucchini undetectable and, even though my kids know its in there, they still love these cookies. A few coloured chocolates on top of these spinach brownies also makes them a family favourite.
A cookie that provides grains, fruit and vegetable all in one makes this recipe a winning school snack and means one less lunch that gets a failing grade for being filled with too many processed and packaged snacks. Get baking with the kids and try these:
Chocolate Oatmeal Zucchini Cookies
1 medium zucchini, washed chopped, steamed and pureed
2 medium bananas mashed
¼ cup butter, applesauce or non hydrogenated margarine
½ cup agave syrup, maple syrup or brown sugar
1 large egg white or 3 tbsp egg whites from carton
¼ cup cocoa
1 c whole wheat flour
1 1/2 cup rolled oats
1 tsp baking soda
½ tsp cinnamon
1/2 cup chocolate chips
Preheat oven to 350 and cover baking sheet with parchment paper (no spray or grease needed).
Mix together zucchini puree, mashed bananas, butter or applesauce, syrup or sugar, eggs whites and cocoa. In a separate bowl combine flour, oats, baking soda and cinnamon. Stir into zucchini mixture and add chocolate chips.
Drop by spoonfuls onto cookie sheet and flatten with a fork. Cookies will not spread so you can put them close together. Bake for 12-15 minutes and enjoy hot from the oven, or cool completely and store in the freezer so kids can popped them into their lunches on school mornings for a healthy school snack!