This recipe comes from a whole-grain cookbook, but don’t be fooled by the wholesome ingredients–these cookies will disappear from the cookie jar before you can blink. A great way to use up the zucchinis that probably showed up on your porch or in your unlocked car!

Zucchini Cranberry Cookies

¾ cup butter, softened
¾ cup brown sugar
1 egg
1 tsp vanilla
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 ½ cups old fashioned oats
1 ½ cups whole wheat flour
¾ cup grated zucchini
½ cup dried cranberries

Preheat oven to 350⁰. Cream together butter and brown sugar until light and fluffy. Mix in the egg and vanilla, and then stir in the dry ingredients until combined. Stir in the zucchini and cranberries until they are well-distributed through the whole dough. The dough will be wetter than your average cookie dough, but don’t worry. Drop by tablespoonfuls onto a greased or lined cookie sheet, and bake for 10 minutes, or until lightly browned and set.

Makes about 3 dozen cookies.