It’s harvest time and amazing produce is plentiful, especially zucchinis and pumpkins. Why not take advantage of these veggies with a little Autumn baking? Here’s my recipe for Pumpkin Zucchini Cookies. They’re a cinch to whip up and taste amazing!
Combine shredded zucchini and pumpkin puree in a large bowl. I shred the zucchini in a food processor and freeze any un-used zucchini in 1 c. portions for cooking through the winter. I also make my own homemade pumpkin puree rather than purchasing the canned stuff.
Mix together the dry ingredients in a bowl. Mix together with a fork to make sure they are thoroughly combined.
Add oil, honey and eggs to the zucchini and pumpkin mixture and stir until well combined.
Combine the wet and dry ingredients.
Drop tablespoon sided scoops onto a cookie sheet and bake at 350 for 8-10 minutes (9 minutes was the perfect time for me).
Remove from the oven and cool on wire cooling racks.
- 1 cup homemade pumpkin puree
- 1 cup finely shredded zucchini
- 1/2 cup olive oil
- 3/4 cup honey
- 2 eggs
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Mix all of the ingredients together, adjust spices to your taste.
- Drop by the spoonful onto greased cookie sheets and bake for 8 to 10minutes.