½ cup shortening
½ cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup chopped dates
3 cups coarsely grated unpeeled zucchini
1 tsp. baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp. salt
3 ½ cup flour

To measure flour, stir, then spoon into cup and level. If zucchini seems especially moist, add another ½ cup flour. Cream together shortening, sugars and then beat in eggs and vanilla until fluffy. Stir in zucchini, sifted ingredients and finally nuts. Drop by teaspoonful onto greased cookie sheet and bake at 375 degrees for 12–15 minutes, makes 6 dozen.
*Two cups of rolled oats may be used in place of 1 cup flour. Also 1 cup raisins, currants, dates or chocolate chips may be used.