Thomas J. Story
Yield
Makes 5 dozen cookies

You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

How to Make It

Step 1

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.

Step 2

Note: Nutritional analysis is per cookie.

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