Zucchini Cookies
Makes about 2-3 dozen

1 cup Splenda
1/2 cup sugar
1 cup light butter
2 large eggs
1-2 cups shredded zucchini*
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 cup chocolate chips
2/3 cup diced dried plums (prunes)
1/2 cup whole oats

Combine butter, Splenda and sugar just until smooth, beat in the eggs, and then add vanilla extract and zucchini*. Combine flours, baking powder, cinnamon and salt, then add slowly to wet ingredients until mixed together. Add chocolate chips, plums, and oats and continue to stir together until well combined. Spread evenly onto a silicone baking liner and bake at 375 degrees for 12-18 minutes, until cookies seem cooked, but not overly dark. Let cool before cutting into squares with a pizza cutter or knife.

*I actually used zucchini that was shredded and then thawed out. The original quantity was about 3-4 cups of shredded zucchini, but after thawing and squeezing out the excess liquid (essential) it measured about 1 cup. I’m not sure how the moisture content of freshly grated zucchini would affect the outcome.