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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

ZUCCHINI COOKIES
Desserts
Contributed by:
Ingredients:
  • 1 1/2 cups organic cane sugar
  • 1/2 cup extra virgin olive oil
  • 1 cup unsweetened applesauce
  • 1 tsp. vanilla
  • 1/2 to 1 tsp. peppermint extract
  • 3 cups finely grated zucchini with peel
  • 1 cup walnuts, chopped
  • 1/2 cup natural peanut butter or almond butter
  • 2 cups white whole wheat flour
  • 1/2 cup unbleached white all-purpose flour
  • 1 TBS aluminum-free baking powder
  • 1 1/2 tsp. salt
  • 1/2 cup carob powder
Preheat oven to 350 degrees. In a mixing bowl, beat together sugar, olive oil and applesauce. Add vanilla, peppermint extract, zucchini, walnuts and peanut or almond butter.
In a separate bowl, mix flours, baking powder, salt and carob powder. Add liquid mixture and blend well.
Drop by spoonfuls onto a parchment-lined cookie sheet and bake for 12 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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