My grandsons, age 2 and 5, are big fans of these tasty not-so-sweet cookies, made with zucchini from my garden. Last summer, I froze grated zucchini in dozens of 2-cup batches so that we could enjoy these through the winter.

Cream together:
1 c butter, softened
2 c sugar

Beat in:
2 eggs
2 c grated zucchini
Grated orange peel from one organic orange

Combine the following dry ingredients:
3 c all-purpose flour
1 c whole wheat flour (I use white)
1 T baking powder
1 T cardamom
1 T anise seed
1 t salt

Gradually add the dry ingredient mixture to the creamed mixture and mix thoroughly. Drop by even tablespoonfuls onto baking sheet covered with parchment paper. Bake at 350° for 10 to twelve minutes, until lightly browned. Cool on wire racks.

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Two-year-old Zaven loves Ema’s zucchini drop cookies.

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