This bit of baking nostalgia came from my heirloom recipe card collection. My Babci (Bob-Chee) Sophie – Farmer Sonny’s mother – was an incredible cook and she loved to bake.

Lucky for me, I inherited many of her original recipe cards. This zucchini cookie recipe was one of several old standbys that she would make for hungry farmers to enjoy on a summer afternoon.

Please make these with small zucchini. If you use a larger one, be sure to cut it in half and remove the seeds before grating on a box grater. The seeds will add a lot more liquid than you want.

Baked cookies should be stored in an airtight container or on a well-wrapped tray. They are meant to be soft and Casey.

Tonight, I chose a coffee dessert cocktail with a nutty twist.
Hazelnut Espresso Martini
In a shaker over ice, combine 1 1/2 oz vodka, 1 1/2 oz cold espresso or strong coffee, 1/2 oz frangelico, 1/2 oz Kahlua. Shake well, then strain into a martini glass or coupe.