Carob Zucchini Cookies #EatA2ZRecipeChallenge

I love baking for "my kids" (and co workers!) at school. The palates and adventurous personalities of the students, from our 15 month olds to the grade 3's I teach Home Ec to, constantly amaze me - they will give almost anything a try, and a good portion of them would rather eat 3 helpings of corned beef and cabbage during the school lunch than extra pieces of bread! I've managed to have them try (and like) tofu, beans, and parsnips, too - while refusing to play the "hide it" game.

Of course, I have yet to find a single person of any age who would turn down a cookie, even if the ones being offered look and sound a little odd to the conventional Western mindset. With these cookies, I used zucchini to add an "oatmeal" texture and moistness without a "vegetal" flavour. In place of cocoa powder (which a lot of the younger kids find too bitter), carob worked really well - while it isn't a perfect chocolate facsimile, it is naturally sweet and kid friendly! For a richer, slightly nutty flavour, I opted for one of my favourite alternative grains, spelt flour. Spelt flour is a health boon too: with more protein, fats and crude fibre than wheat, and a host of minerals and vitamins, it's a great addition to the baker's pantry.

These cookies are part of the #EatA2ZRecipeChallenge hosted by Meal Planning Magic, Sparkles and a Stove and Alida’s Kitchen.There is an Eating A to Z Challenge Pinterest board, and you can click here to find even more recipes from past years! If you’re on Twitter, follow us by using the hashtag #EatA2ZRecipeChallenge.

This month is ingredients beginning with "S" or "T", so I chose spelt!

Carob Zucchini Cookies
Makes 38
½ cup non-hydrogenated shortening
½ cup sugar
⅓ cup brown sugar
Homemade Egg Replacer or EnerG powder for 2 eggs, prepared
1 tbsp vanilla
1 ½ cups finely shredded zucchini
½ tsp salt
1 tsp baking soda
2 tsp baking powder
½ cup carob powder
½ cup unsweetened almond milk mixed with 1 tbsp vinegar
1 ½ cups spelt flour
2 cups whole wheat pastry flour
1 cup brown rice crisp cereal
1 cup carob chips

1. Heat the oven to 350F and line a baking sheet with parchment or SilPat.
2. In a bowl, cream the shortening and sugars until light.
3. Add the egg replacer, vanilla and zucchini, mixing well.
4. Beat in salt, baking soda, baking powder and carob until well combined.
5. Add flour alternately with almond milk mixture, mixing just until incorporated.
6. Fold in the rice crisp cereal and carob chips.
7. Bake 8-11 minutes. Cool on the sheet.

Amount Per Serving
Calories: 112.2
Total Fat: 4.1 g
Cholesterol: 0.1 mg
Sodium: 13.5 mg
Total Carbs: 17.8 g
Dietary Fiber: 1.7 g
Protein: 1.8 g