Zucchini the size of my arm ... White Chocolate Chip Zucchini Cookies

We end with the 3rd recipe used from this HUGE zucchini! I was able to shred 7 cups from this one zucchini! Enough for all three recipes, today is our last recipe to be featured! 

So I wanted to do a cookie and I had a bag of white chocolate chips and thought I'd do a google search and bam ... I came across a recipe for White Chocolate Chip Zucchini Cookies on Serious Eats.

INGREDIENTS 

• 1 cup butter, softened and divided into 3/4 cup 
• 1/4 cup 2 tablespoons brown sugar 
• 1 cup diced zucchini 
• 3/4 cup granulated sugar 
• 1 egg 
• 1/2 teaspoon grated lemon peel 
• 2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 1 cup white chocolate chips 

DIRECTIONS 

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

2. In a medium saucepan, melt 1/4 cup butter and the brown sugar. Over medium heat, sauté the diced zucchini until it has lightly browned and absorbed the butter and sugar mixture. Set on paper towels to blot the excess moisture; leave to the side for the moment. 

3. In an electric mixer fitted with the paddle attachment, cream 3/4 cup butter and granulated sugar; beat in egg and lemon peel. Stir in sifted dry ingredients,then mix in the zucchini;once mixed, gently fold in the white chocolate chips. 

4. Drop by teaspoonfuls on the prepared baking sheets, leaving an inch and a half around each cookie to allow for spreading. 

5. Bake until golden around the edges, 15-20 minutes. Transfer to a wire rack to cool completely before serving.

Now I found these cookies to be a bit goopey so I added some quick cooking oats to make it easier to make cookies. 

What I made from the one zucchini!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Zucchini the size of my arm .. We Make Bread!

Cole's best friend's mom brought me over a zucchini the size of my arm to make treats with. It was so large I was able to make 3 different treats to share!

The first recipe I started with was a bread, I found a recipe on Sally's Baking Addiction for Award Winning Zucchini Bread. I stuck to my diet and didn't eat any but I heard it was tasty. I love it had a crumble topping, which is my favorite thing on bread!  Enjoy!!

The best that started it all!

Ingredients:

BROWN SUGAR OAT STREUSEL

• 2/3 cups old-fashioned or quick oats
• 1/2 cup packed light or dark brown sugar
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold
• optional: 1 Tablespoon semi-sweet chocolate chips

ZUCCHINI BREAD & MUFFINS

• 1 large egg, beaten
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup grated zucchini (about 1 large)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• optional: 3/4 cup semi-sweet chocolate chips (or use pecans or walnuts)

Directions:

1. Preheat oven to 350F degrees. Spray a 9x5 (or 8x4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
2. Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
3. In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
4. Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.

What all was made from the ONE Zucchini!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

What has been going on here ....

Work has been a bit crazy, I work for a financial advisor so the market activity has been making my calls go from busy to hold on to your seat busy ... LOL!  When I finally clock off I have been hitting the gym but I like to bake and create to calm down also. So a few things have been going on here! Recipes and tutorials to come in the coming weeks!

My bestie loves to post cookie recipes on FB!

I love to try to make them!

THEN take to her house so I won't eat any!!

Cole's best friend's mom brought over a Zucchini the size of my arm!

So I made 3 recipes using it (almost 12 cups of shredded zucchini used) 

Some Babies are coming!

Made a few diaper cakes!

The bottom Booty Diaper Cake is my 2nd attempt that I liked the best!

My first was done when Target doing inventory and they wouldn't bring out 2 matching sets of receiving blankets for me :(.

So there you have it busy all around!!

Have a GREAT Weekend!