Zucchini Carrot Breakfast Cookies

By Nichole Banducci

Editor’s note: Congratulations to Nichole, Vashon Chamber of Commerce’s new Executive Director!

This time of year, we are truly in a space of transition. From vacations to back-to-school, summer to fall, and overwhelmingly … zucchini to more zucchini.

These zucchini carrot breakfast cookies fit right in! They are chock-full of healthful zucchini and carrots, while giving you the warm comfort of an oatmeal cookie. Summer harvest, meet fall flavor.

You’re welcome to substitute in any of your favorite ingredients. I use currants and walnuts to add sweetness and texture. Feel free to try raisins and pecans. Play with the sweetener and use your preferred milk.

Most importantly, pour yourself a cup of coffee, grab a cookie (or two) and enjoy!

Ingredients

• 1 medium zucchini, shredded and pat dry (about 1 cup)
• 2 medium carrots, shredded (about 1 cup)
• 2 cups oats
• ½ cup whole wheat flour
• ¼ cup ground flax
• ½ cup brown sugar
• ½ cup dried currants
• ½ cup chopped walnuts
• ½ cup dark chocolate chips
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, room temperature
• 1 tsp vanilla extract or paste
• 2 eggs
• ½ cup milk of choice

Instructions

1. Shred the zucchini and carrots, pat dry and set aside
2. Mix the dry ingredients in a bowl (oats, flour, flax, sugar, currants, walnuts, chocolate chips, baking soda and salt)
3. Add the zucchini and carrots to the dry ingredient bowl and stir until combined
4. Add the wet ingredients (butter, egg, vanilla, and milk) to a separate bowl and stir to fully combine
5. Slowly add the wet ingredients to the dry ingredients, zucchini, and carrots; let sit for 5 minutes for the oats, flour and flax to absorb the wet ingredients
6. Scoop onto parchment-lined baking sheets (I use an ice cream scoop and press lightly to flatten the dome, it equals about 3 tbsp per cookie, or 6 cookies per baking sheet)
7. Bake at 350 degrees for 15 minutes
8. Remove from oven and allow to sit on the cookie sheet for about two minutes before transferring onto cooling racks

Makes 24 cookies