1/2 lb. zucchini
1/2 tsp. salt
2 sticks unsalted butter, softened
1 cup light brown sugar
1/3 cup granulated sugar
1 tsp. vanilla extract
1 cup whole old-fashioned oats
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ground cloves
4 Tbsp. real maple syrup, divided
1 pint vanilla bean ice cream
Grate the zucchini and sprinkle with salt. Drain in a fine mesh strainer for 1 hour.
Using an electric mixer, cream the butter, brown sugar and granulated sugar in a large mixing bowl until fluffy. Stir in the vanilla extract and egg with a wooden spoon.
In a food processor, pulse the old-fashioned oats until they reach a sandy texture, and pour in a separate bowl. Sift in the flour, baking powder, baking soda, nutmeg, cinnamon, ground cloves and another 1/4 cup of whole old-fashioned oats. Whisk to lighten.
Stir the dry ingredients into the creamed mixture in 3 additions.
Squeeze the zucchini to release any moisture and gently fold it into the dough. Stir in 2 tablespoons of maple syrup.
Roll the dough into a log and freeze for 1 to 2 days.
When ready to bake, preheat the oven to 350 degrees. Remove the dough from the freezer and slice evenly. Place on a lined baking sheet and bake for 10 to 18 minutes, or until the outsides begin to turn golden brown. Let cool, then freeze for 30 minutes.
While the cookies are baking, stir the remaining 2 tablespoons of maple syrup into 1 pint of vanilla bean ice cream. Freeze.
To assemble the sandwiches: Spread the ice cream atop a cookie and top with another cookie. Immediately place in the freezer until the ice cream is frozen.