Veggicurious Cooking in and eating out, vegetarian, in Philadelphia and beyond. Trying to keep it local, fresh, community oriented, and curious.

My mother doesn’t actually make cookies – she’s far to healthy for that. But she does make these zucchini cookies, which are moist and delicious and wonderful. You can make these cookies as healthy as you want them to be. You can make them entirely with whole wheat pastry flour (pictured above) and even add some extra flax, like I usually do. You can make them with white flour (also pictured above) but substitute applesauce for half of the oil (like my mother does), or you could do a 50/50 white and wheat flour mix (also like my mother does does). And you can reduce the sugar by half (like both my mother and I do). Perhaps you even thought ahead and shredded and froze some zucchini last summer. Any way you like it, you’ll like these cookies. Credit where credit is due, the original recipe comes from the Lockport Mennonite Church Cookbook (hi Grandma!).

Zucchini Cookies

1 c sugar (I use 1/2 c ) ≈
1/2 c butter (I use half applesauce)
1 egg
1 tsp soda
1/2 tsp cloves
2 c flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
1 c raisins
1 c shredded zucchini
1 c nuts–optional

Mix ingredients and bake at 357 degrees for 12-15 minutes. Do not over bake.

Linda Hanawalt
Lockport Mennonite Church Cookbook