I look out my bedroom window and stare at the remnants of the summer garden.
The ground was plowed under months ago. The grass has grown over the rows where tomatoes, eggplant, squash, and peppers grew through the spring and into late summer heat. It is desolate, but still giving. Even today I am using some of the bounty of the garden – zucchini.We had so many and so much that putting up shredded zucchini made much sense. While the tomatoes were canned, and the eggplant was eaten, the zucchini was frozen.
The ‘knead’ to bake comes upon you. You cannot resist it. The TWD has already been completed. It’s too early for next week’s recipe. Also, too early for DB and Cake Slice. Something simple. Something you can eat out of the hand. Something not too sweet. Muffins? Cupcakes? Cookies? Ahhhhh, yes. Cookies. Quick, easy, and ‘handy’.
This recipe from The Red Hatters. Specifically from Sally Clowers of the Tennessee Tootsies
1 cup shredded zucchini1 tsp baking soda
1 cup sugar
1/2 stick butter, melted
2.5 cups AP Flour
1 tsp cinnamon (hefty tsp!)
1/2 tsp ground allspice (hefty!)
1/2 tsp salt
1 cup chopped walnuts ( I used pecans)
1 cup golden raisins (you know how I feel about those)
Preheat oven to 375. In a bowl combine the zucchini, baking soda, sugar, butter, and egg. Sift together the flour, cinnamon, allspice, and salt. Stir dry into zucchini mix until well blended. (The batter is very thick. I wished I had used my stand mixer on low.) Add in nuts and raisins.
Drop by tablespoons onto a greased baking sheet. Bake 12 – 15 minutes. (10 – 12 in Convection Oven) Cool on a rack. (48 cookies)
These were really good. Thanks, Sally. They were more like little free form muffins than cookies. See the texture of the broken cookie on the left?. I think you could use this for mini muffins. The dough is really thick and doesn’t spread much on the cookie sheetI think I’ll add a little cocoa powder next time. Chocolate Zucchini Cookies. Yummy!!