Recently, this column has featured recipes for rhubarb and peanut butter cookies. This week it's zucchini cookies.
"Chocolate Chip Zucchini Cookies" comes from an issue of the "Fence Post." Kim Olson of Kemmerer, Wyo., contributed the recipe.
You'll need 1 cup of grated zucchini to make the cookies. This is where I ran into trouble. I have two graters and couldn't find either one. (Perhaps they've gone the same place as the two lost paring knives and a part for the electric grinder.)
Anyway, I didn't want to take the kitchen apart to find the graters, so I ran the zucchini back and forth across a cheese slicer. (I know. It sounds absolutely dumb.) As a result, I had some larger pieces of zucchini in the cookies, but it didn't matter. They tasted great anyway.
Besides 1 cup of grated zucchini, the recipe calls for: 1 cup sugar, 1/2 cup margarine, 1 egg, 1 3/4 cups flour, 1/4 cup cocoa, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup chopped nuts, and 1/2 cup chocolate chips.
Cream together the sugar and margarine. Add the egg. Mix in the flour, cocoa, spices, and baking soda. Stir in the nuts, zucchini and chocolate chips.
I recommend that you use a large bowl because there's a lot of mixing to do. Also, add the dry ingredients a little at a time, mixing well after each addition. I added the flour mixture all at once, and some of the dry ingredients settled to the bottom of the bowl. I had trouble getting it mixed in with the rest of the batter.
At first the batter seemed to be dry, but after I mixed and mixed, it was moist enough. When the dough is ready, drop it by spoonfuls onto a greased cookie sheet. (The recipe didn't specify whether the cookie sheet should be greased, but I greased it anyway.)
Bake in an oven preheated to 350 degrees for 12 to 15 minutes. In my oven, the 12 minutes was about right. The recipe says not to overbake.
My poor husband is the taster for all of the recipes that I try, so I asked him if he liked the Chocolate Chip Zucchini Cookies. He smiled and said he'd have to try more than one cookie. After a while, he walked by with a handful of the cookies and said they were good.
The cookies have a yummy, chocolate taste and are especially good right out of the oven.
Thanks to the "Fence Post" and Kim for allowing me to reprint the recipe.
Lately, we've been enjoying fried zucchini, made from slices of zucchini that are dipped in beaten egg and flour before being fried in canola oil. When we lived on the Front Range, people fixed zucchini by dipping it in beaten egg and then in cracker crumbs. Then it was fried. I've never tried the cracker crumbs before.
Do you have a recipe for fried zucchini? If you have any recipe that you'd like to share, please call me at 824-8809 or write to me at Box 415, Craig 81626.