I love zucchini’s! There are so many good uses for them. I figured if zucchini tastes great in bread, it will probably taste good in cookies too, and it does. This recipe is not only tasty but healthy too. Well, as healthy as cookies can be. Instead of butter I use a mixture of canola oil, apple sauce and banana. You can taste a slight banana taste so if you don’t like banana simply substitute with more apple sauce. I also use all whole wheat flour to make them a little healthier than your average cookie and you really can’t even tell by their taste.

Ingredients:
1 1/2 cups splenda granulated sugar
½ cup canola oil
1/3 cup mashed banana (about 1 small banana)
½ cup unsweetened apple sauce
2 large eggs
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
2 cups grated zucchini
1 cup semisweet chocolate chips
1 cup raisins

Directions:
1. Preheat oven to 350 degrees F. In large bowl mix oil, banana, applesauce and sugar. Add Eggs and vanilla and blend well. In small bowl combine flour, baking powder and spices. Slowly add this flour mixture to large bowl and mix well. Add the zucchini to the mixture. At this point I like to separate the batter in half and add chocolate chips to one half and raisins to the other half. My husband likes raisins and I like chocolate chips. You can use both chocolate chips and raisins or choose your favorite. Lightly grease cookie sheets and drop by spoonfuls (I like to use a small ice cream scooper). Bake until lightly browned on bottom, about 15 minutes. Makes about 20 pretty large cookies.
Servings: 20