I'm on a zucchini roll here! Hope y'all don't mind. 😉 We seriously are overloaded with zucchini. I mean, no joke. We have so many. The boys picked, uh, 27 I think? Yeah, I just counted. 27 HUGE zucchini! I'm trying to not go crazy. My one brother looked at the pile of green bats, then at me and said, "That's a lot of zucchini bread." Me: *palm to face.*
I'm actually trying to not make a bunch of bread with them. I mean, I'm going to, we have so many, however I'm trying to branch out and make other things with them. Like this zucchini bake for example. Everyone loves it. Loves it. Score!
Is it just me, or has this summer been absolutely crazy??? Don't get me wrong, I've loved every (most every) bit of it! Now here we are again at the point of summer where we are up to out ears in zucchini. Am I right? I've made so many savory zucchini dishes this year I'm actually proud of myself. ;) After making the most delicious Zucchini Brownies ever several weeks ago (which was actually the first sweet zucchini "dish" I've made this year) I wanted to be creative and make something I've never tried before...zucchini cookies.
To be perfectly honest, I was so surprised when I peeked in the oven at them and saw they hadn't flatten out into one big cookie. Or when I bit into one and thought they actually tasted really good! Okay, yeah, I lack self confidence sometimes. 😜 But man, these were a big hit at my part of the world and I plan on making many, many more!
I'm Missy creator of Simply Baking. Looking for more ways to eat healthy? You found the right place! Here I post recipes made with whole ingredients, gluten free, and other real foods.
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