• 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! :D 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! :D )

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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!!

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  • 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:

    @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:

    @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:

    @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:

    @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:

    @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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