I remember finding this recipe and thinking what a great way to use up overgrown zucchini when they are really cheap and readily available in the summer.  I love the recipe so much, that I’m glad to purchase zucchini any time of year and make these cookies.  Although it is not technically a health food – any cookie that has zucchini as a main ingredient must be better for you than those that have no green vegetable in them!

This is very much a soft cake-like cookie.  I think they are equally good with a walnut pressed into the top – or with a dollup of cream cheese frosting on top.  With cinnamon and nutmeg and other warm spices, I think it tastes great with a cup of coffee.  I have been known to eat these for breakfast on occasion.

The dough, as well as the finished cookies freezes beautifully.  So often, I will make a double batch of dough and freeze half to defrost weeks later with no mess and time saving prepartion. The smell that wafts through the house when they bake is worth saving the dough in the frozen state for a later bake.

If your zucchini appears to be really watery, use a clean dish towel to wrap the zucchini into and squeeze excess water out.  The recipe does not call for this step, and the dough needs some moisture from the zucchini to keep the cake like consistency.  If you do see water in your bowl when you grate the zucchini, you can also lightly drain or pat dry with a paper towel to reduce the liquid before adding to the dough.