When zucchini is in season during the summer, these cookies are a fun way to incorporate vegetables into a classic treat. They’re perfect for after-school snacks or summer picnics.
Begin by preheating your oven to 375°F (190°C). In a large bowl, combine 1 cup of grated zucchini (excess moisture squeezed out), 1 cup of granulated sugar, 1/2 cup of softened butter, and 1 egg. Mix until well combined. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup of chocolate chips. Drop spoonfuls of dough onto a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the edges are golden brown.
These cookies are soft and chewy, with a hidden healthy twist!
Variations: You can substitute half the butter with applesauce for a lower-fat version. To enhance flavors, add 1 teaspoon of vanilla extract or a handful of chopped nuts.
Sweet potatoes are a wonderful fall vegetable, and this pie is a cozy dessert for Thanksgiving or any autumn gathering. It’s a crowd-pleaser that combines the comforting flavors of the season.
Start by preheating your oven to 425°F (220°C). Prepare a pie crust in a 9-inch pie dish. In a large bowl, mash 2 cups of cooked sweet potatoes, then add 1 cup of brown sugar, 1/2 cup of milk, 2 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and a pinch of nutmeg. Mix until smooth and pour the filling into the prepared crust.
Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is set. For an added touch, top the pie with mini marshmallows and broil for 1-2 minutes until they’re golden and puffy.
This sweet potato pie is a delicious way to celebrate the flavors of fall.
Notes: You can make the pie ahead of time and freeze it before baking. Just be sure to thaw it in the refrigerator overnight before baking!