Every summer as a child I looked forward to mom's zucchini nut bread. Light and fluffy loaf pan filled with perfectly moist, tenderly plucked off the vine, gently shredded zucchini and fresh off the tree sweet and slightly oily, finely chopped pecans. She would make loaf after loaf and when she finally could catch up to the house eating them, the loafs were securely wrapped and stored in the freezer for a later date. Next week, next month, next season, the defrosted loaf bread was just as good as it was the first day straight out of the oven.
Not having mom's recipe and not wanting to ruin memories of her perfection, a slightly different recipe was used: Zucchini Oatmeal Chocolate Chip Cookies.
One cup flour was substituted with half cup white flour and half cup whole wheat flour. Dark brown sugar instead of light brown, half cup of milk chocolate chips and half cup of semi sweet chocolate chips, and half cup of chopped walnuts were added.
Scaled for Likability: Good
Concerned the cookies were going to be sweet, the cookies turned out to be only slightly too sweet. The cookies were chocolatey and chewy, crunchy on the outside, tender and moist on the inside, and just enough green to seen but not really tasted. These cookies would be great as cookie bars as well as flattened slightly before cooking to make thinner, crunchier cookies.