Zucchini Cookies

When the growing season is at its very peak, when the long days of summer stretch endlessly, as does your zucchini crop if you live in the Northwest, these cookies will satisfy your cravings ... with an autumnal nod toward the upcoming, much anticipated season. Whole wheat flour gives these delightful morsels a hearty and healthful update.



Zucchini Cookies

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened to room temperature
2 eggs
1 teaspoon vanilla
2 1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/2 cup shredded zucchini (about 1 medium)

Directions:

Preheat oven to 375 degrees.

Shred zucchini.

Cream butter and both sugars until light and fluffy. Add eggs and vanilla and continue to mix until a smooth batter forms.

Add flour, baking powder, cinnamon, cloves, nutmeg and zucchini. Mix until incorporated.

Bake in 375-degree oven for 8 -10 minutes or until the cookies begin to spring back after touching them.

Cool and enjoy.