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.
Yikes! I made these Cookies Today and the Batter and the Cookies are very Tasty, but they are very thin and wafer like. I even tried making my Tablespoons full a bit smaller and rounder. I will have to try this again and after I grate the Zucchini I will have to let it air dry first. It isn't suffering from a moisture problem right now. I would also recommend another Cup of Flour too.
cookies are tasty but i'm still looking for that "wow" zucchini cookie recipe. Grandkids think they're good and they don't even know that there is coconut in it. I left the raisins out and added more chocolate chips.
The cookies were great, I wish I had coconut because I am sure it would add a nice flavor. I used organic ww pastry flour. I would make these cookies again. They sure did take a long time to bake--but it was worth it.
Our favorite way to cope with overly-productive zucchini plants. I've made these cookies for years -without the coconut & raisins - we love them that way. Actually our favorite choco-chip cookie. BUT BEWARE: I learned the hard way that different summer squash = different results. I use a light green summer squash that we grow ('Magda') which has a very high moisture content. I always need to add an extra cup of flour - sometimes more than that.