Zucchini Cookies

Zucchini Cookies

A Hannah Swenson Recipe

Yields: 8 dozen cookies

1 cup granulated sugar

1 cup brown sugar (packed tightly)

1 cup softened butter (2 sticks)

1 teaspoon baking soda

2 large eggs beaten

1 ½ teaspoons vanilla

1 ½ cups peeled and shredded zucchini (that’s about three 8 inch zucchini)

1 cup chopped walnuts (or pecans)

6 ounce bag chocolate chips (1 cup)

4 cups all-purpose flour (don’t sift, pack it down in the cup when you measure it)

1.) Measure out the white sugar and the brown sugar in a large bowl. Add the softened butter and beat with a wooden spoon until the mixture is nice and fluffy.

2.) Mix in the baking soda and make sure it’s evenly distributed.

3.) Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add the vanilla extract and mix everything thoroughly.

4.) Peel the zucchini. Shred them with a cheese grater. Measure out 1 ½ cups, packing it down in the measuring cup, and then add it to your bowl.  (peeling zucchini avoids green cookies)

5.) Stir until the shredded zucchini is thoroughly incorporated.

6.) Add the chopped nuts and the chocolate chips. Mix well.

7.) Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff.

8.) Drop by teaspoonfuls onto a cookie sheet that has been sprayed with nonstick cooking spray or lined with parchment paper.

9.)  This dough is soft. If you find it’s too difficult to work with, chill it for 20 to 30 minutes in the refrigerator and then try again. I used a 2-teaspoon cookie scooper and dipped it in water every three scoops or so.

10.) Bake the cookies at 350 for 10-12 minutes or until lightly browned.

11.) Cool the cookies on the cookie sheet for two minutes, and then remove them to a wire rack to cool completely.

12.) After these cookies are cool, you can store them in a covered container and they’ll keep very well that way.