I mean, what the hell is a zucchini doing in a biscuit? Well, it belongs there. These choc-chip, oat and zucchini biscuits have a chewiness that is rather addictive.
Actually, zucchinis seem to belong most places, but I don’t think it should ever dine alone. I can’t stand zucchini by itself – heave! It needs to be surrounded by other flavours to be at its best. Do you feel that way too?
Make these semi-healthy zucchini biscuits and don’t let the random zucchini put you off. Oh, and you can leave out the choc chips if your kids don’t need fooling.
This one is also good: Zucchini, carrot and apple loaf
Choc-chip, oat and zucchini biscuits
Makes 12 biscuits
Takes 15 mins
Bakes 11 mins
• 110 gm butter, softened
• ½ cup brown or muscavado sugar
• 1 large egg
• ¾ teaspoon vanilla extract
• 1 ½ cups plain wholemeal flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1 ½ cups finely grated zucchini (about 1 large)
• 1 cup quick oats
• 1 cup white chocolate bits
Preheat oven to 180°C and line two baking sheets with baking paper.
Use electric beaters to beat butter, sugar in large mixer bowl until light and fluffy. Add the egg and vanilla extract and beat well.
In a separate bowl, combine flour, cinnamon and baking soda. Add zucchini and toss to coat with the flour. Add the oats and mix well.
Add the wet mix to the dry and combine well then gently fold the choc chips through.
Drop large teaspoon amounts onto the baking sheets, six drops per tray.
Bake for about 11 minutes or until golden brown and a little crispy on the edges. Cool on baking sheets for 2 minutes then remove to a wire rack to cool completely.
Store in an air-tight container at room temperature for a day or two or freeze in batches for up to a month.
Are you a zucchini fan?
