Last week, I was bestowed upon a huge courgette (which sadly in all my excitement I didn’t take a picture of), but imagine this thing was huge. Like the size of my thigh – okay it was smaller, but not by much.
Blessed with this large courgette, I figured I have to make the most of it, and practically bake it into everything! Ergo fritters, bread, breaded chips, salads – you name it!
But with all this baking, I was taken back to a recipe we used at camp. This was back when I decided to spend the summer looking after mischievous kiddies from NYC who’d never seen grass. Or a lake. Or just any wild outdoor space. And one of the activities that we did with down at the camp’s farm, was bake zucchini cookies.
Now when I first heard of these, as an Englishman, I was immediately repulsed, naturally. But powering through, pretending to be excited about the prospect of vegetable cookies just so as to trick the kiddies into believing so themselves, I was pleasantly surprised.
Unlike a regular cookie, or biscuit in England, these courgette cookies are light and almost cake-like. More reminiscent of a muffin top (not the overhanging trouser-fat kind), these cookies are delicious paired with a sprinkling of chocolate chips melting inside its fluffy, doughy cake-ness.
I’d found a relatively easy recipe online and set upon straining this juicy, steroid-pumped courgette ready for cookies! *There were no steroids really, just lots of loving kindness which helped it grow to its Hulk resembling size.
My boyfriend’s family heartily help me demolish these cookies, which I can happily say were mere crumbles before the day had ended.