Today’s zucchini recipe was created with the assistance of two very handy small appliances. The first is my Salad Shooter. You may recall the commercials for these things several years ago, and their little song: “Salad Shoo-TERRRRR!” The first year that I was faced with massive amounts of zucchini awaiting shredding, I knew that a hand grater was not going to cut it. So, I found a great deal on a Salad Shooter on eBay. I was particularly charmed by this model’s Transformer-like ability to morph into a hand mixer. When you have a kitchen as small as ours, it is important that appliances can do double duty and not take up too much space. For its usefulness, my Salad Shooter/Hand Mixer has earned a coveted spot in a kitchen cabinet, rather than a home in the basement with the secondary appliances.
The other appliance that was of great help in making this recipe was my iPod. I have a little iPod touch that I tend to use mainly while on my treadmill or when drowning out screaming babies on airplanes. As I began to gather the ingredients for my cookies, I noticed that my husband was lightly napping on the couch, lulled to sleep by the gentle drama of the Maury Povich show on TV. I didn’t want to wake him by changing the channel, but I also did not care to listen to the outcome of today’s baby-daddy paternity test while baking. So, I employed the drowning-out capabilities of the iPod and blissfully rocked out some Zucchini Spice Cookies.
I found this recipe online a few years ago when I was undergoing food-allergy testing and had to eliminate many foods from my diet, and then slowly introduce them back in. This recipe is egg-free and can also be made without the nuts. I understand that raisins go well with these, but I don’t do raisins–they remind me of bugs. If you like to eat batter as much as you like to eat the cookies, then this is a good choice; you can lick the bowl or the spoon without worrying about raw-egg cooties. The other thing I like about this recipe is its consistent measurements. Everything is measured by the cup or teaspoon, leading to fewer dishes to wash, and no tragedy if I mix up baking soda and baking powder. I apologize for not giving props to its creator; I could not find the orginal website for this one.
These cookies are puffy and cake-like, almost like a muffin top. The spice flavor is very mild; if you like more zip you may want to increase the nutmeg or add in some ginger. This time, I used white whole-wheat flour, applesauce instead of oil, and mixed in some walnuts. I cool them on newspaper and store them in plastic containers, separated by layers of wax paper so they don’t stick together. I cannot stop eating them, as they are perfect for dessert, for a snack or for breakfast with coffee. I also think they would be fabulous with some Vernor’s ice cream sandwiched between them…
ZUCCHINI SPICE COOKIES
2 c. brown sugar (ok to use half brown, half regular sugar)
2 c. grated zucchini
1 c. oil
4 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 cup chopped nuts and/or raisins. Good without, too. Or just top with a nut or raisin.
Preheat oven to 350 degrees. Mix wet ingredients and sugar together in one bowl.
Mix dry ingredients in another bowl. Bit by bit, stir dry ingredients into wet. Drop by heaping spoonful onto ungreased cookie sheet. Bake for 12 to 14 minutes—until bottom edges look golden. (Check at 10 minutes).
Makes approx. 3 dozen, depending on size of cookies.
Click ZUCCHINI SPICE COOKIES for a printable PDF of this recipe.