Zucchini Cookies

Got lots of zucchini? Here's a delicious way to use up some of those never-ending squash (you know, other than pawning them off on friends, family and co-workers!).

3/4 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground cloves
1 1/2 cups zucchini (shredded)
3/4 cup raisins
3/4 cup walnuts (chopped; optional)

Cream the butter and sugar, then add the egg and beat until fluffy. In a separate bowl, sift together the dry ingredients. Add to the creamed mixture, alternating with the shredded zucchini. Stir in the raisins and walnuts (if adding). Drop onto greased baking sheets and bake in 375 degree oven for 12-15 minutes.

Make sure to bake as soon as they are mixed as the batter could get runny if it stands too long. I found the batter to be quite sticky, but still turned out really well. Instead of the raisins and walnuts I actually used craisins as I found out just as I was going to put my raisins in, that they were moldy! Yuck!

You could also omit the spices and raisins and instead add 1 tsp vanilla and 3/4 cup chocolate chips. Might have to try this version too!

Makes about 2 dozen cookies.

* from Simply in Season