Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
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.)