Zucchini Cookies

I probably shouldn't admit this but when I see a bowl of freshly grated zucchini...

...I don't think, "What a tasty, healthy vegetable!" I think, "Oh, tasty, sugary baked goods!" Like zuchhini bread. And zucchini cake. And these awesome zucchini cookies.

The recipe include chocolate chips and walnuts and coconut. (It calls for raisins, too, but I would never sully such yumminess with horrid raisins.) They freeze well and can be eaten nearly straight from freezer. (Not that I would ever do that. Ahem.)

Recipe below; printable version here.

ZUCCHINI COOKIES

1 cup butter, at room temperature
1½ cup sugar
2 large eggs
1 tsp vanilla extract
2 cups grated zucchini
2¾ cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
½ cup raisins
1 cup sweetened flaked coconut

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Makes 5 dozen small cookies.

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