I didn’t mean for this to happen. I meant to make zucchini bread, though why it’s considered perfectly normal to put zucchini in bread but not in cookies is beyond me. I’d actually already done the whole zucchini in cookies thing, with little success — those cookies turned out fluffy and cakey and sort of slimy because, duh, I put zucchini in them.
So really, I thought this time I’d just put my excess zucchini in bread, where fluffy and cakey are generally welcome. But when I read through my zucchini bread recipe I discovered a tip for maximizing zucchini flavor while minimizing zucchini moisture and I became a teensy bit obsessed with the idea that this also might be the key to non-slimy zucchini cookies.