I clipped this recipe from the newspaper over 13 years ago and have been making it ever since. Each time I have extra zucchini, I pull out this little recipe. It has the splatter marks on it to prove how well-loved it is.
1/2 cup butter, softened
1 cup sugar
1 egg, beaten
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup finely grated zucchini
1 cup raisins (optional)
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon and salt; mix well. (This mixture will be a little dry until you put in the zucchini) Stir in zucchini, raisins, walnuts and chocolate chips. Drop by teaspoon onto cookie sheets that have been coated with nonstick spray or use a baking mat. Bake at 350 degrees for 15-17 minutes or until golden. Do not over-bake.
These cookies can be tailored to your family's tastes. Certain members of my family would not touch a cookie with a raisin in it. They inspect the cookies closely before digging in, just in case their sneaky mother tried to pull a fast one. Once they know I only put chocolate chips in, they are back for more.
I'm linking up at some of these great parties and