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.
Ingredients
- 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
Instructions
- 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.
Cool and enjoy!
Linked up at:
Tuesdays at the Table
Tempt My Tummy Tuesday
Fat Tuesday
Slightly Indulgent Tuesday
Hearth and Soul Hop
Pennywise Platter Thursday
About Amanda
I just made zucchini bread yesterday and banana bread today. Tomorrow, pumpkin zucchini cookies! thanks these look wonderful
jenzen69atyahoodotcom
Oh yum, those look really good.
Thanks for the recipe. I MUST make these. Pumpkin is one of my favourite fall foods.
LOOKS YUMMY!!!
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/11/fat-tuesday-november-8-2011/
These sound delicious Amanda! I never thought about combining pumpkin with zucchini, but it's a wonderful idea! Thank you for sharing these delicious and healthy cookies with the Hearth and Soul hop.
What a great combination! I am definitely going to be trying a gluten-free version of these cookies. thanks for sharing them with the Hearth and Soul Hop.
I made these yesterday for about 30 people and we were all in love!! Thank you so much they are wonderful!
I am so glad you enjoyed them!!