It's the season for zucchini!! This year our garden "experiment" is not producing the expected copious amounts of zucchini, at least, not yet. However, a generous friend gave me 2 large ones to enjoy. The first squash was made into a raspberry sauce/add-in for the homemade yogurt we expect to make and eat in the winter. The second squash is likely to be made into these delicious cookies. I usually grate up the whole zucchini with my Kitchen-Aid. Then I bake one batch of cookies and freeze the remaining vegetable for use later. This recipe can also be adjusted by substituting 1/2 butter and 1/2 yogurt (or sour cream) for the 1 cup margarine....plus I usually use chocolate chips instead of nuts. Try it and let me know how you like it!!
Zucchini Drop Cookies
1 c. margarine
1 c. sugar or 3/4 c. honey
1 c. zucchini, peeled and grated (although I often leave the peel on)
1 tsp. baking soda
2 c. flour (1 c. white, 1 c. whole-wheat)
1 tsp. connamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. oatmeal
1 c. raisins
1 c. walnuts
In a large bowl, cream margarine, sugar, and egg.
Then add the zucchini and soda.
Mix in the flour and spices.
Add the oats, raisins and nuts.
Drop by teaspoons onto lightly greased cookie sheets.
Bake at 375º for 12 to 15 minutes.