Coming in to summer its always great to have recipe ideas for the abundant summer produce that will soon be available. I'm pretty excited to have my vegetable garden begin to bear veggies but in the meant time, I guess I'll rely on my grocery store.
Does your grocery store have a produce clearance rack? Mine does. I know that Carrots-n-Cake has posted about her produce clearance rack as well. I'm in love with my grocery store's produce clearance rack. I tend to go grocery shopping in the mid afternoon - which is perfect. They have finished stocking the produce area for the morning and have taken away any of their imperfect produce. My store packages it back up at a significantly reduced price. It might not always be the prettiest produce but its much cheaper. I usually go there first to see what fruits and veggies I can score, then hit the regular produce section to supplement my bargains. I often get slightly over ripe bananas which I freeze and use in smoothies or replace for fat in recipes. I almost always get my peppers from the clearance rack. Sometimes I can get romaine, potatoes, apples, oranges, .... really anything.
Last week there was a giant package of zucchini. There were about 10 medium sized zucchinis and it was listed for $0.59. Steal. Thankfully, zucchinis are pretty easy to incorporate into recipes. There was a bake sale coming up at church for Relay for Life and I thought I'd try to bring the healthy option to sell.
I found this recipe on allrecipes.com. The only change I made was substituted applesauce for margarine. You could also try this with wheat flour or ground oat flour instead of white flour or some kind of substitute like Splenda for the sugar. After making these I realized they sounded very similar to Megan's Low Fat Zucchini cookies but these have raisins instead of chocolate chips. (either way - sounds pretty tasty!!!)
As originally posted, each cookie provides: 84 calories 2.8 g fat 14.3 g carbohydrate 0.4 g fiber 1.1 g protein
Zucchini Raisin Cookies - BETTER
1/2 cup unsweetened applesauce
1 cup white sugar
1 cup grated zucchini
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup raisins
In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt, cinnamon and cloves; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
Preheat oven to 375 degrees. Line baking sheets with parchment paper (or spray with nonstick spray). Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
Makes 36 cookies. Per cookie: 63 calories 0.2 g fat 14.7 g carbohydrate 0.5 g fiber 1.1 g protein