Zucchini Cookies, 2 Ways!

While the storm raged outside yesterday, I was cozy in the kitchen. Code Name: Date with Zucchini. Our zucchini plants have been prodigious this year, as they are wont to be, and Hurricane Irene gave me just the excuse I’d needed to offload all that green. I spent all day baking, not just zucchini cookies, but muffins and cake as well, which I will of course be sharing. Because if you aren’t sharing the vegetables themselves, you’ll be sharing whatever you make with them. Oh yes.

I found today’s recipe in my favorite cookbook, Simply in Season. It offers two variations on the theme. The first, an extra moist spice cookie (thanks to all that zucchini), studded with chewy raisins and chopped walnuts. If you’re not big on raisins, feel free to substitute your favorite dried fruit instead. Or do like I did and opt for the second cookie variation: Chocolate Chip! I won’t lie. I am a chocolate girl and not just liked but LOVED these cookies. They’re every bit as addictive as a standard chocolate chip, but virtually guilt free. With all that hidden zucchini and whole wheat flour, I mean, C’MON! Plus, the zucchini makes these almost cake-like; you just won’t believe how soft and moist they are.

Recipe adapted from Simply in Season.

Yields 4 1/2 dozen cookies.

SODIUM CONTENT: 3 mg per cookie

INGREDIENTS:

WITH RAISINS, WALNUTS & SPICE:
1/2 c. (1 stick) unsalted butter, softened
3/4 c. sugar
1/2 c. brown sugar, packed
1 egg
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1 1/2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online)
1 t. ground cinnamon
1/2 t. ground cloves
1 1/2 c. shredded zucchini
3/4 c. raisins
3/4 c. chopped walnuts

WITH CHOCOLATE CHIPS:
1/2 c. (1 stick) unsalted butter, softened
3/4 c. sugar
1/2 c. brown sugar, packed
1 egg
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1 1/2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online)
1 t. pure vanilla extract
1 1/2 c. shredded zucchini
1 c. semisweet chocolate chips

DIRECTIONS:

Preheat the oven to 375 degrees. Get out a couple baking sheets and grease lightly; set aside.

Using a mixer, beat together the butter and sugars. Add the egg (and vanilla, for chocolate chip variation) and beat until fluffy.

In a separate mixing bowl, stir together the dry ingredients. Add to the batter, alternating with the shredded zucchini. Stir in the raisins & walnuts (or chocolate chips) and mix well.

Drop by rounded teaspoonfuls onto the greased baking sheet. Place on middle rack in oven and bake 10 minutes. Remove from oven and place cookies on a wire rack to cool. Store in an airtight container.