Vintage Eats Recipe: Chewy Zucchini Cookies

Moving Week is here!

My head is full of details for Saturday’s big day when we move from one home to another.

Approximately 20 people are expected to volunteer to help us move boxes, furniture, and other items to our new home.

We are moving only one-half of a mile, but it is our first move in 33 years so we are filled with questions, challenges, items to purchase, address changes, and more.

With the rest of the house packed up, I put off my kitchen as long as possible. My beloved mixer (I forget the brand) just went in to a box. It looks so old and lonely there.

Hopefully, I’ll have an opportunity to dig it out and use it again soon. I can’t go too long without baking – though I’ll have to adjust to a gas stove for the first time in my life, too.

This recipe for zucchini cookies is new to me — and the last one to be made by me in this house.

I’ve literally made 1000’s of cookies during our time here. I taught my kids how to bake and now when my daughters have an opportunity, they will put together chocolate chip cookies (their favorite).

But my daughter who tasted these Zucchini Cookies gave them a two-thumbs up!

Don’t let the sight of green in the photos put you off– we couldn’t really taste the zucchini. I like using it for its nutritional value, including fiber.

These cookies may not impress with a bold taste – They rather contain a subtle spice flavoring that I find comforting, especially at this time of stress. They are also soft and chewy – more comfort factors!

They will be great for fall weather.

With half of my pantry in boxes, here are my recipe adjustments, all of which worked well:

Substituted pumpkin pie spice for cinnamon.

Used one cup of all-purpose flour with one cup of whole-wheat flour with no discernible texture difference.

My white sugar ran out so I finished with brown. I prefer it this way.

With no raisins in the pantry, I doubled the amount of zucchini. As you can see from the photos, some pieces of the zucchini were not as finely chopped as others. I call this ‘the rustic look.’

The recipe came from a cookbook published by the First Church of God in Zanesville, Indiana in 1984.

You’ll enjoy whipping up and baking these treasures in less than an hour.

And if you think of us, please send up a prayer that our move goes without a hitch. I’m taking a break from this blog next week as I unpack a multitude (seemingly) of boxes.

**

Chewy Zucchini Cookies

½ c. margarine

1 c. sugar (white and brown)

1 t. vanilla

2 eggs, beaten

½ t. salt

2 c. flour (1 c. all-purpose + 1 c. whole)

1 T. baking powder

¾ t. baking soda

½ t. cinnamon (I used pumpkin pie spice)

¼ t. cloves

½ t. ginger

½ t. allspice

½ c. grated zucchini

1 c. chopped raisins (I doubled the zucchini)

½ c. chopped nuts

Blend margarine & sugar.

Beat in eggs & vanilla.

Mix dry ingredients.

Gradually blend dry ingredients into egg mix.

Stir in zucchini.

Fold in raisins & nuts.

Drop by spoonful on cookie sheet.

Bake at 350 degrees for 10-12 minutes.

Yield: 3 dozen

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