Zucchini Oatmeal Raisin Cookies

As autumn approaches, I find myself once more thinking about seasonal ingredients. I think about the vegetable garden my mother had while I was in high school. She grew zucchini one summer and it seemed like we lived off of zucchini bread for weeks. I'm a huge fan of this wonderful green squash and use it all the time in things like tacos and fajitas, on pasta, and in traditional baked goods like breads and muffins. But I felt like I needed more ways to use zucchini (and goodness knows that many gardeners do, too). So I started devising a way to use shredded zucchini in cookie form and this is the recipe that emerged.

The combination of crunchy oats, soft raisins, and raw sugar come together flavorfully and harmoniously. There is no "green" or vegetal flavor that seems out of place. No, just an enjoyable and sweet way to further utilize such a healthy and abundant late summer vegetable. I hope you like these cookies as much as I did. Please, let me know what you think!

INGREDIENTS
1 8-inch long zucchini squash
1 cup all-purpose flour
2/3 cup turbinado sugar
1 cup rolled oats
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 tablespoon water
1/2 raisins (more or less as desired)

DIRECTIONS
Shred the zucchini squash in a food processor or grate it by hand. I processed mine. I absolutely cannot stand to grate things by hand! Place the shredded zucchini on a double layer of paper towels. Place another paper towel on top and squeeze as much excess water from it as possible. You can use additional paper towels as well. I used two sets on mine.

Place the zucchini in a large mixing bowl and add the dry ingredients. Stir well with a wooden spoon and then add the oil and water to the mixture. Mix. When thoroughly combined, add the raisins.

Form walnut sized dollops of dough and flatten on a lined cookie sheet with the palm of your hand. The dough will be considerably oily, but should hold its shape easily. Place six cookies evenly apart on each cookie sheet.

Bake in a preheated 350 degree oven for 10-12 minutes until the edges are golden brown. Allow to set on the cookie sheet once removed from the oven for 2-3 minutes, then transfer to a wire rack to finish cooling.

Makes approximately 16-20 cookies, depending upon the size of your dollops!