I love zucchini, but there is just one problem. They don’t know when to quit. So far this year I’ve eaten zucchini split with jack cheese in the microwave for two minutes at least four to five times a week, zucchini bread, and I’ve even made zucchini flour.
I found this cookie recipe to use yet another zucchini. They get more moist as the days go by–if they last that long.
1 C. sugar
½ C. butter
Combine and add to egg mixture:
2 C. flour
1 t. baking soda
2 t. cinnamon
Dash of ground cloves
¼ t. salt
1 C. grated zucchini
1 C. golden raisins ( I used craisins)
1 C. nuts (optional)-(I used pecans0
Drop on greased cookie sheet.
Bake at 350 degrees for 12 minutes.
Makes 4 doz.