First, one more (yummy) thing to do with zucchini and great frozen to be used in school lunches. (I often freeze treats to keep from eating them all at once--but not usually very successfully because they taste great frozen too!) This recipe comes from the BH&G cookbook "Cookies for Kids" that I have used so much over the years when my kids were growing up that it is now held together with a giant clip! :)
1/2 cup butter or margarine (1 stick)
3/4 cup sugar
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup quick-cooking rolled oats (regular works fine too)
1 cup coarsely shredded unpeeled zucchini
1 cup chopped walnuts or pecans
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips (can use all choc. if you don't have/like butterscotch)
Preheat oven to 350.
In large mix. bowl beat butter with mixer till soft. Add sugar and beat till fluffy.
Add egg and vanilla. Beat well.
In a medium mix. bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed.
Stir in oats, zucchini, nuts, and chips. Drop by rounded teaspoons onto ungreased cookie sheets about 2 inches apart. Bake for 10 to 12 minutes until golden. Lift onto cooling rack to cool. Makes about 48 cookies.