Just a friendly reminder that August 8 (Wednesday) is Sneak Some Zucchini on Your Neighbor’s Porch Day. (I believe cucumbers are acceptable as well.)

The holiday was borne out of the plant’s prolific and ginormous growth habit, and the perceived limited uses. Truth is that it can be prepared many delicious ways or frozen for later uses, such as in breads and cookies. Even so, it is of course possible to have much more than you want.

2018 is actually the first year we’re growing zucchini at Allium Fields, though we’ve grown it in client’s gardens. Nothing against the squash, but we have so many plants we’re more interested in growing/eating and inevitably someone(s) would give us some, so we never planted it. This year we have and we’ve already gotten some good dishes from it.

Leftovers get shredded in the food processor and placed in freezer bags, in 2 cup measures, so we can make our favorite zucchini chocolate chip cookies and bread.

Here’s the cookie recipe, based on one from Genius Kitchen.

Zucchini chocolate chip cookies

Zucchini holds in the freezer for quite a long time and the consistency is irrelevant because it is mixed with all the other ingredients into a dough. I prefer to make larger – tablespoon or bigger – sized cookies, and this makes about 30 of them.

The recipe calls for 2 cups grated zucchini, but we’ve used more (sometimes significantly more) with perfectly good results. The zucchini flavor is lightly present and the cookies are super moist, and stay that way. Finally, nuts don’t belong in chocolate chip cookies.

INGREDIENTS: