Mary Lou Kulsick a reader of the Salt Lake City Tribune, contributed this great zucchini bread / cookie hybrid to utilize an abundant summer harvest. 

Yields:  3 dozen

Ingredients:

• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 1 cup finely grated zucchini
• 1 egg
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon nutmeg
• 1 cup chocolate chips or raisins
• 1 cup chopped nuts, if desired

Directions:

Heat oven to 350 degrees. In a mixing bowl, cream together sugars, oil and zucchini. Add in egg and mix well. In a separate bowl combine flour, soda, cinnamon, nutmeg and salt. Stir into sugar and egg mixture until well combined. Stir in chocolate chips or raisins and nuts.
Drop by teaspoonful onto a greased cookie sheet. Bake 10 to 12 minutes. \Remove from oven and let cool on a cookie sheet for one minute. Remove to a rack and cool completely.

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