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Ok, the zucchini isn’t from my garden. I’d show you pictures but Joe and I are still growing our green thumbs. If we get one or two zucchinis, we’ll throw a big party.
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
This post is linked to Pennywise Platter.
What are your favorite ways to use up an abundance of zucchini?
Ingredients
- 1/4 cup (56 g.) butter at room temperature
- 1/4 cup (64 g.) applesauce
- 1/2 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
- 1 1/2 cups (160 g.) Pamela’s Baking & Pancake Mix
- 3/4 cup (83 g.) Gluten-Free Ancient Grains Mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup (140 g.) raisins
- 4 ounces neufchatel cheese (light cream cheese)
- 1/2 teaspoon powdered stevia, or to taste
- 1 1/2 teaspoons fresh squeezed lemon juice
- 2 tablespoons 1% milk
Instructions
- 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.
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Zoe @ Z's Cup of Tea
posted on June 9, 2010 at 9:38 pm
As soon as Flickr started emailing me with updates from your photostream, I was eagerly anticipating this!
Looks exciting. As I tweeted, zucchini in sweeets is something I’ve yet to try. I suppose it gives a moistness to the cookies, right? How is flavour? (I’m open to trying just about anything and like all kinds of food, but a few family members aren’t as much, particularly my little brother when it comes to new foods like zucchini in cookies! 
)
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Sophie
posted on June 10, 2010 at 5:56 am
Your zucchini, aka courgettes cookies look really delightful!!
MMMMM,..the drizzle over the top is also apart!
Yummmmmm,..I just made moist zucchini gluten free muffins!
You have a COOL foodblog!
Many greets from rainy Brussels, Belgium!!
[Reply]
abbie
posted on June 10, 2010 at 6:52 am
I like zucchini muffins. It is sort of like the moist zucchini bread, just in a muffin tin. (or as a “fuffin” as my 2-year-old likes to call it.) I adapted another GF Zucchini muffin recipe to include more zucchini, and switched honey and agave nectar for the sugar. Though the sugar gives the muffins more crunch on the top, the kids don’t mind eating the softer sugar-free, gluten-free version. I make a batch and the kids eat through them in less than two days. I am just glad they are getting a veggie in them. My very, very, very, picky son doesn’t even mind that the green bits show through. I guess these taste that good.
I am really want to try that frosting drizzle. It sounds just delightful. And I am excited to find out what else is made with that ancient flour blend. How interesting.
An aside, have you tried raw cake recipes? I just tried this one last yesterday (http://www.twobluelemons.com/2009/08/raw-carrot-cake_08.html) and it is pretty good. (I also tried this chocolate one…so yummy http://www.rawfullytempting.com/2009/12/chocolate-fudge-layer-cake-wraspberry.html) I feel the idea is super healthy, but the taste and texture may take some getting used to. i.e. do not expect a light fluffy cake. That aside, I think both were pretty yum. What is your take on these?
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SnoWhite
posted on June 10, 2010 at 7:14 am
wow — delicious!! I love zucchini desserts and this one looks like no exception.
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Jessica
posted on June 10, 2010 at 11:23 am
I wouldn’t mind eating these for breakfast! I love the idea of using vegetables in cookies. Looks great!
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Aubree Cherie
posted on June 10, 2010 at 4:53 pm
What a fantastic way to get the veggies in! I love anything with zucchini – especially desserts!
~Aubree Cherie
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Natalie
posted on June 10, 2010 at 6:28 pm
I am grain-free, but wow – this sure makes me want to go right out and get those baking mixes!
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Alta
posted on June 10, 2010 at 6:54 pm
So I love zucchini bread. This would be right up my alley! Especially with that drizzle…yum.
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Liz Amason
posted on June 10, 2010 at 10:53 pm
Looks so good, I can almost smell it!
Thanks for putting this out for us.
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Chava
posted on June 11, 2010 at 6:51 am
My kids are gobbling them up right now – the only way they wil eat zukes! Thanks!
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Amy Reply:
June 11th, 2010 at 1:03 pm
@Chava, I’m so glad that the kids like them.
Thanks for letting me know. Hugs.
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Colleen
posted on June 11, 2010 at 10:15 pm
These look delicious, but yet I am nervous to bake from scratch. I cannot use Pamela’s Baking and Pancake Mix because it contains dairy. Can you recommend another brand or mix that I could substitute that would give me the same results.
Your website has really helped me during this first year of being gluten free. Thank you so much.
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Amy Reply:
June 13th, 2010 at 11:10 am
@Colleen, I don’t usually use pre-mixed flours but I’ve started to lately only because it’s simple. I don’t like most of them because they’re so starch heavy but Pamela’s isn’t as bad. I recently bought King Arthur’s new gluten-free flour blend but haven’t tried it yet.
Do you have a flour blend that you use? It would probably work just fine. Let me know and if not we’ll come up with another solution. Hugs.
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Jenn AKA The Leftover Queen
posted on June 15, 2010 at 9:12 pm
These look so yummy!
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Aubree Cherie
posted on June 16, 2010 at 6:37 am
Hey Amy, just wanted to let you know I linked this to my fav recipes from last week!
~Aubree Cherie
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Amy Reply:
June 16th, 2010 at 9:55 am
@Aubree Cherie, Thank you!! It’s so gratifying to know that you enjoyed the recipe. Hugs, dear.
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Andrea
posted on February 25, 2011 at 7:19 pm
These look so yummy and the drizzle sounds so refreshing…can’t wait to try them! BTW…the cookbook is so fabulous!!!!
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Amy Reply:
March 2nd, 2011 at 10:34 pm
@Andrea, Thanks so much, Andrea! I’m glad you love the cookbook.
Hugs,
Amy
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Casey
posted on January 19, 2012 at 7:47 pm
Oh thank you, a healthy idea for a cookie. This is great. With IBS and CD this is a very safe treat to have. I can’t wait to make them.
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jill
posted on January 23, 2012 at 8:40 am
Hi, I’m new to GF baking and was wondering what to use in place of ancient grains. I couldn’t find the blend in the stores. I have pamelas mix so can I make the recipe using just that? And if so, are the amounts the same? Thanks for your help and your wonderful recipes!
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Amy Reply:
February 2nd, 2012 at 3:54 pm
@jill, Just sub the other flour you’re using for the ancient grains blend. That’s something I mix up on my own. The recipe to the blend is linked.
Hugs,
Amy
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