• 1 medium zucchini, grated (approx 1 loosely packed cup)
  • 75g soft butter
  • 1/3 cup unrefined sugar
  • 1 free range egg (small size)
  • ½ teaspoon vanilla extract
  • ½ cup rolled oats
  • 1 cup unbleached white flour (or use half wholemeal/ half white flour)
  • + 3 more ingredients
    • [GF: use ¾ cup brown rice flour + ¼ cup tapioca/ corn flour]
    • 1 teaspoon baking powder
    • 1/3 cup (approx. 50g) chopped dark chocolate (I used Scarborough Fair 70%)

Preheat oven 180C. Line a baking sheet with baking paper. Place the grated zucchini into a sieve and squeeze out as much of the liquid as possible. This is very important or you will end up with soggy cookies. Cream butter and sugar in a bowl or food processor until pale. Add the egg and vanill...

View full recipe at SpringPad


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