ZUCCHINI CHOCOLATE CHIP COOKIES
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
MARY'S ZUCCHINI SCONES
Daughter Mary came to visit and fell in love with my scones so we just call them " Mary's Scones"
Provided by wjorma
Categories Scones
Time 30m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, salt, sugar, cinnamon and grated zucchini.
- peels together.
- Cut in the butter until it resembles coarse.
- cornmeal.
- Mix the egg with milk. Add to flour mixture with.
- the grated zucchini.
- Stir until a soft dough forms.
- Turn on to a lightly floured board .
- Roll into a ball.
- Cut in half and pat each half into a 6-7 inch round. Dip.
- a knife into flour and cut each round into 5 wedges.
- Place on a cookie sheet sprayed with cooking spray. Bake 15 minutes at 425 degrees. Makes 12 scones.
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
HAZELNUT CHOCOLATE CHIP SCONES
Chocolate, hazelnuts and the tangy taste of buttermilk -these delicious scones are easy to make. They come together fast. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts : Calories 409 calories, Fat 23g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 327mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE CHIP ZUCCHINI BARS
Yield 24
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees F.
- Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
- Cream together the butter, brown sugar, eggs, and vanilla.
- Add in dry ingredients.
- Then fold in the 2 cups shredded zucchini and chocolate chips.
- Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
- Bake for 30-35 minutes or until it starts to turn golden brown.
- Cool slightly and then slice and serve.
Nutrition Facts : Servingsize 1 serving, Calories 2053 kcal, Fat 72 g, SaturatedFat 40 g, Cholesterol 176 mg, Sodium 2601 mg, Carbohydrate 305 g, Sugar 119 g, Protein 42 mg
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CHOCOLATE CHIP ZUCCHINI SCONES - PASS THE SUSHI
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Reviews 2Estimated Reading Time 2 mins
- In a bowl, whisk the flours, sugar, baking powder, cinnamon, nutmeg, and salt. With your fingers toss in the butter and break up until the mixture resembles damp sand.
- Whisk the egg and buttermilk in a bowl. Add the zucchini and chocolate. Make a well in the center of the flour mixture and pour all of the buttermilk mix in at once. Toss with a wooden spoon until everything is just moistened.
- On a clean lightly floured surface, turn the dough out and sprinkle with a bit of flour so you can handle. Knead it a few times to form a ball. Transfer to a parchment paper-lined baking sheet.
ZUCCHINI-CHOCOLATE CHIP SCONES RECIPE - EATINGWELL
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Category Healthy Zucchini RecipesCalories 202 per servingTotal Time 38 mins
- Preheat oven to 400 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture.
- In small bowl, combine egg product and buttermilk; stir in zucchini and chocolate pieces. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut dough circle into 12 wedges.
- Place dough wedges 2 inches apart on an ungreased or parchment-lined baking sheet. Bake for 13 to 15 minutes or until edges are light brown. Remove scones from baking sheet; serve warm. Makes 12 servings.
CHOCOLATE CHIP ZUCCHINI SCONES - BAKER BY NATURE
From bakerbynature.com
Cuisine AmericanEstimated Reading Time 5 minsCategory BreakfastTotal Time 35 mins
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
- In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
- In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and chocolate chips; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
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Reviews 6Category BreakfastCuisine AmericanTotal Time 35 mins
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Fold together gently until the mixture begins to come together and is moistened. (Do not knead or over mix the dough.)
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