I’ve always loved spending time with my youngest baby brother, Wils. Every time I bake on a weekend and he’s finished with his homework, I drag him down to the kitchen to have a baking bonding session with me. I reckon it’s a lot more educational than watching cartoons. Sometimes I purposefully pick out recipes that I think he would have fun with. He loved it when we made Rainbow Cupcakes (which perhaps I will share here when we make some during his summer break), and he also had much fun putting on itsy-bitsy teeny-weeny yellow polkadot bikinis on Mini Gingerbread Cookies for Christmas last year. If you’re curious, here’s a photo.
But let’s talk about these amazing zucchini cookies. These cookies had a wonderfully colourful batter, came out so chunky and chewy, and were incredibly filling because of the oats and other ingredients. And it is overloaded with so many toppings and cookie-goodness imaginable, it’s difficult not to love these. It’s rather healthy-looking as well [it looks a bit like granola bars, doesn't it?], because of those lovely specks of zucchini and dried fruit.
Wils and I want to make these again. And again and again and again!
