Recipe: Zucchini Cookies

This recipe really needs TWO cups of zucchini. the batter was simply way too dry with only one cup. You can also substitute whole wheat flour & carob chips. Delicious cookies. Thank you.

This sounds really good!

One of our readers has written us a letter saying the batter was too crumbly. The texture of the batter is going to depend a great deal on the freshness of the zucchini. Really fresh zucchini will contain a lot more water than zucchini that have been stored in the refrigerator for a long time.

If the batter seems to dry and crumbly, add more grated zucchini or fold in another beaten egg.

We heard from another reader (by mail) that the batter was too soft. She added 1 cup of oats and 1/2 cup shredded sweetened coconut to the batter.

Because the moisture content of zucchini varies, this is a recipe that you're going to have to tinker with--add more wet ingredients if the batter is too dry; add more dry ingredients if it's too wet.