I was browsing Tina’s Carrots N’ Cake blog the other day and she had a surplus of zucchini. I had let a zucchini hit it’s last legs in my fridge since I really don’t like zucchini but I’m trying. If all else fails I’ll make muffins, but today I tried this recipe instead. I veganized it by using vegan margarine and agave nectar. I completely forgot to add an egg replacer, and you can see they turned out puffy and fine without one. Oh, and I got 20 big cookies. I like big cookies. I should have cooked them for a bit longer but they sure were tasty. Pretty much they taste as good as the quality of your chocolate chips. They are a soft cookie and a great way to get out of the zucchini quick bread funk. Even the guys at my husband’s work looked at them dubiously but when there were “mmmm’s” going around the office, they got adventurous and polished them off in record time.
Those cookies look really tasty! I love adding zucchini to baked goods
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