Recipe: Whole Wheat Zucchini Cookies (using oats, lemon peel and chocolate chips)

WHOLE WHEAT ZUCCHINI COOKIES

3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 teaspoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups quick-cooking rolled oats, uncooked
2 cups shredded zucchini, well-drained
1 (12 ounce) package (2 cups) miniature chocolate chips

Heat oven to 350 degrees F. Lightly grease cookie sheets.

In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add lemon peel, vanilla and eggs; blend well. Add flour, baking soda, cinnamon and salt; mix well.

Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto greased cookie sheets.

Bake for 9-13 minutes or until golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Makes 5 dozen cookies
Source: Pillsbury Best Cookies Cookbook