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Remember the zucchini brownie/bar cookie recipes that were printed in this column on Aug. 11?

I had several inquiries about the recipes. Then Donna Deakins of Craig made the “Zucchini Brownies” from the column. She brought me a brownie, too. It was delicious.

At the time I wrote the column, I wondered about the olive oil ingredient for this recipe. Although olive oil is good for us, I don’t particularly like its taste. However, I could not detect any olive oil in Donna’s brownie.

In case you missed this recipe or it’s confusing which recipe is which, here is the “Zucchini Brownies” recipe one more time.

You will need these ingredients: 2 eggs (beaten), 1-1/2 cups sugar, 1 teaspoon vanilla, 1/2 cup olive oil, 2 cups shredded zucchini, 2 cups flour, 1-1/2 teaspoons baking soda and 1/4 cup cocoa. For the topping, you’ll need 1/2 cup chopped nuts, 2 tablespoons sugar and 1/2 cup chocolate chips.

Preheat the oven to 350 degrees. You will need a cookie sheet or jelly roll pan. The original recipe did not include the directions for greasing the pan.

Put the dry ingredients in a bowl. Beat the eggs and then add the sugar, vanilla and olive oil. Mix in the zucchini.

Add the dry ingredients that are sifted together. Mix well and spread on the cookie sheet or jelly roll pan.

Mix the topping ingredients together and sprinkle them over the brownie dough. Bake for 20 to 25 minutes at 350 degrees. Do not over-bake.

Next is a recipe for “Zucchini Raisin Cookies”. It came from a cookbook that I bought a long time ago and have used so much that the front and back pages are missing.

I don’t remember

the name of the book or when it was published, but it was sold as a fundraising project. This recipe was contributed by Bess Scott from Douglas County.

To make the cookies, you will need: 1 cup grated unpeeled zucchini, 1 cup granulated sugar, 1/2 cup margarine, 1 egg (beaten), 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1 cup raisins, 1/2 cup chopped nuts, and 1 teaspoon salt.

Beat the zucchini, sugar and soft margarine together in a large bowl. Stir in the egg and vanilla.

Sift the flour, soda, salt, and spices together. Add to the zucchini mixture.

Mix well. Add the raisins and nuts. Mix well.

Then drop by spoonfuls onto a greased baking sheet. Bake for 15 minutes at 350 degrees.

Makes about 4 dozen cookies.

If you have recipes you would like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO, 81626.

Copyright Diane Prather, 2012.