Zucchini season is here!!
Every year, I have the best intentions of planting an incredible garden. I imagine myself out there every day watering the plants by hand, weeding with great care, and tending to that garden’s every need and in turn I am rewarded with an amazing crop of fresh vegetables . . .
Then reality hits.
I plant my garden, but then am lucky if it ever gets weeded. Thankfully the sprinklers hit it a little bit each day, so I don’t have to water it too much. And the weeds seem to grow higher than my actual plants . . . it’s a pretty sad sight.
But no matter how much I neglect my garden, I can always grow an amazing crop of zucchini without even trying. In years past, I have found myself with oodles and oodles of zucchini and have no idea what to do with it, so I start leaving bags of it on my neighbors’ porches, ring the doorbell, and run away. I guess you could call me the Zucchini Fairy. 🙂
After making a million loaves of zucchini bread, I wanted to try something different. I found this recipe for these cookies in one of my grandma’s old church cookbooks (those cookbooks where everyone donates a recipe and they compile it into a book- there are some amazing recipes in them and then some really weird ones . . .) and it will become a staple in my home each year when my zucchini crop starts to pump out zucchini by the ton.
(PS- These cookies freeze well once the frosting hardens . . . you could fill your freezer with zucchini cookies and have them last all winter long!)