Zucchini Cookies
from Sunset magazine, August 2006, Jacob Gross, Lompoc, CA

Also see https://sallysbakingaddiction.com/zucchini-oatmeal-chocolate-chip-cookies/, for Oatmeal Zucchini Cookies. Some reviewers had problems with the zucchini being too wet. Sally says to "Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty." Perhaps some were using frozen zucchini which can get quite wet.

1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut

Preheat oven to 350°.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini.

In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut.

Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Yield: Makes 5 dozen cookies

Nutritional analysis is per cookie.

Calories 106
Caloriesfromfat 48 %
Protein 1.3 g
Fat 5.7 g
Satfat 2.9 g
Carbohydrate 13 g
Fiber 0.6 g
Sodium 93 mg
Cholesterol 15 mg