Please Pass the Veggies. For Dessert?

My husband and I have been struggling to get enough veggies into our little ones' mouths.  There is something in the way a raw vegetables tastes, or the feel of a boiled vegetable that literally turns the kids into prune faces.  I have started toying with the idea of tricking the little sweet tooths by sneaking vegetables into their sweet treats.  Like carrots, zucchinis make a healthy addition to sweet dishes like cookies and cakes. The zucchini adds much needed fiber and vitamins, and encourages the chewiness of the cookie.

Tomorrow I'm going to surprise kids with a batch of homemade cookies. The chocolate chips, raisins, and flaked coconut will completely distract them from the zucchini. To make a batch of these moist and tasty cookies for your family today, read more



Zucchini Cookies
From Sunset magazine
Image Source
1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut

1. Preheat oven to 350°.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs and vanilla. Stir in zucchini.
4. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture.
5. Stir in nuts, chocolate chips, raisins, and coconut.
6. Drop by tablespoonfuls onto buttered cookie sheets.
7. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Makes 5 dozen cookies.
Nutritional Information: CALORIES 106(48% from fat); FAT 5.7g (sat 2.9g); PROTEIN 1.3g; CHOLESTEROL 15mg; SODIUM 93mg; FIBER 0.6g; CARBOHYDRATE 13g