Zucchini Oatmeal Cookies-Updated

This is from my beloved allrecipes again. I think it was originally called like Martian Cookies or something. They aren't green at all, but do have the green skin of the zucchini in them. I guess you could peel the zucchini if you were truly trying to camouflage that, but here at our house we embrace our weird zucchini recipes! I haven't made these since I have been using alternative sweeteners. I think that is on the agenda for tomorrow so I'll update this recipe then!

I did bake these today, and though they are not pretty, they are pretty tasty! I used home milled flours and more natural sweeteners. I wanted to use half applesauce and half butter, but apparently the kids have eaten all the applesauce. So they are heavy on the fat side, but not as processed as typical oatmeal cookies. I am putting the updated version under the original in italics. Choose if you want familiar looking oatmeal cookies with green flecks in them or if you want to be adventurous and try the second version. With alternative sweeteners, I use much less than the refined counterparts and I am also trying to get my kids' palate adjusted to less sweet.

Zucchini Oatmeal Cookies

Cream:
1/2 c butter
3/4 c sugar

1/2 c butter
1/4 c turbinado
1/4 c sucanat

Stir in
1 egg
1/2 tsp vanilla

same

Add
1 1/2 cups grated zucchini

same, but today I used a little yellow squash since I had frozen the rest of the grated zucchini

In a separate bowl, sift together
1 cup all purpose flour
1/2 whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon

1 c whole wheat pastry flour*
1/2 c whole wheat flour
other dry ingredients are the same

Add flour mixture to zucchini mixture

Stir in
2 cups quick cook oats

today I used rolled oats since that's what I had

1 cup chocolate chips (also YUMMY with butterscotch chips)

today's version was a mix of chocolate and butterscotch chips

Drop by teaspoons onto ungreased cookie sheets. Bake at 350 for 10-12 minutes.

*this is the flour I mill at home from soft white wheat berries.