My husband and I love spending time in the kitchen. Whether he is perfecting a barbeque sauce or I'm baking up cupcakes, we're always searching out new recipes and trying to be creative. I created this blog as a way to collect the recipes we try and also share them with others.
Ever since I made some delicious black bean brownies a few weeks ago, I've had the itch to add veggies to other baked goods. Thanks to a summer issue of Everyday with Rachael Ray, I found the perfect recipe! You honestly cannot taste the zucchini.
Zucchini Oatmeal Cookies
1 cup flour
1/2teaspoon baking soda
6 ounces room-temperature butter
3/4cup light brown sugar
3/4cup granulated sugar
3 cups rolled oats
1 packed cup shredded zucchini
In bowl, combine flour, baking soda and salt. Using an electric mixer, beat butter and sugars at high speed until fluffy, 5 minutes. Beat in egg at medium speed, then flour mixture. Stir in oats, zucchini and raisins; let sit for 30 minutes. Bake 1/4 cupfuls on 2 parchment-lined baking sheets at 350 degrees , switching pans halfway through, until golden, 15 to 17 minutes. Cool on a wire rack.