I know, zucchini is supposed to be simple. We’re on a learning curve.
Anyway – Karen, a reader, sent me an e-mail asking for zucchini cookies and bread. She must be anticipating a bumper crop. Once my envy subsided, I got busy in the kitchen. Veggie filled desserts makes me happy.
A New Flour Mix – Ancient Grains
While buying some of the King Arthur Gluten-Free flour, I noticed they have an ancient grain mix. I quickly realized I had all the flours on hand. For $10 a bag I decided to make my own Gluten-Free Ancient Grain mix and share the formula with you.
I’ve been having lots of fun with this mix, adding a little to different recipes for depth of flavor. It’s not at all overpowering and it makes these cakey little cookies a little healthier.
I reached for Pamela’s Baking & Pancake Mix once again to make quick work of this recipe. I’m not fond of most gluten-free baking mixes because they’re starch heavy but Pamela’s has a good balance of flours. If you substitute a different flour combination, make sure to add xanthan gum.
This post is linked to Pennywise Platter.
What are your favorite ways to use up an abundance of zucchini?
Serves: 2 dozen cookies and about ½ cup drizzle
- ¼ cup (56 g.) butter at room temperature
- ¼ cup (64 g.) applesauce
- ½ cup (154 g) organic agave nectar
- 1 large (55 g.) egg
- 1 cup (156 g.) zucchini, grated on the small holes of a box grater
- 1 teaspoon lemon zest
- 1½ cups (160 g.) Pamela’s Baking & Pancake Mix
- ¾ cup (83 g.) Gluten-Free Ancient Grains Mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup (140 g.) raisins
- 4 ounces neufchatel cheese (light cream cheese)
- ½ teaspoon powdered stevia, or to taste
- 1½ teaspoons fresh squeezed lemon juice
- 2 tablespoons 1% milk
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
- Cream butter and agave, 2 to 3 minutes. Add applesauce in two additions, making sure it’s fully incorporated. Beat in the egg, then stir in zucchini and lemon zest.
- Whisk together Pamela’s Baking & Pancake Mix, Ancient Grains Mix, baking powder, baking soda, cinnamon, and salt. Toss the raisins with a few pinches of the flour mix. This will suspend the raisins in the cookie batter.
- Dump entire flour mix on top of the wet ingredients and stir until almost combined. Add raisins and stir until evenly distributed. Drop heaping tablespoons onto prepared cookie sheet about two inches apart. Bake for 8 to 10 minutes until cookies are set and light golden brown. Let cookies cool on baking Sheetrock for 5 minutes then transfer to a wire rack to cool completely. Top with lemon cream cheese drizzle if desired. Store in an airtight container.
- Whip cream cheese until light and fluffy. Add stevia, lemon juice, and milk. Mix until thoroughly combined.
- Place cream cheese drizzle in a Ziploc bag, close the bag, and then cut a small hole in one corner. Use the Ziploc as a piping bag and drizzle the cream cheese back and forth across your cookies.
- Note: This won’t set up firmly at room temperature. I recommend drizzling before serving the cookies or you can store drizzled cookies in a single layer in the refrigerator. It will set up nicely.