Zucchini Heaven

As I muddle through use of my stockpile of veg from various friends' gardens and farmer's market forays, I'm finding new ways to use the same old same old.

For instance, the zucchini. Quite a large zucchini, in fact.

I decided I would separate this overgrown fruit into thirds and prep them for current and future use. One-third was peeled and cut up for a pan-fried vegetable sometime this week. One-third was peeled and finely grated (using the tiny holes on the grater) for use in baking. And one-third was grated using the large holes on the grater for things like fritters or omlettes, where you would want the obvious taste and texture. And into baggies the grated mass went, and into the freezer.

Except for one cup of fine-grated zucchini, used in these.

Kitchen Sink Cookies

1/2 cup shortening
1 cup brown sugar
1 large egg
1 teaspoon coconut rum
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup regular-cooking oats
3/4 cup shredded sweetened coconut
1 cup semi-sweet chocolate chips
1/2 cup raisins
1 cup shredded zucchini

Beat shortening, sugar, egg and coconut rum together until smooth. Add remaining ingredients and mix until smooth. Drop by rounded spoonfuls onto a greased cookie sheet. Bake in a preheated 350*F oven for about 8-10 minutes or until top just begins to brown. Remove from oven; cool on cookie sheet for 5 minutes, then remove to a wire rack to cool before serving.

Note: I found it best to bake these cookies in the upper third of my oven. They cooked a bit more slowly that way (actually took about 15 minutes each batch), but they were more evenly baked.


I brought these cookies to a friend's home and everyone absolutely loved them. The texture was very nice, the mix of ingredients made them very interesting. Kids and adults alike gobbled them up! I hope you'll try them, too.

Mrs.W