|Vegetable oil||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs) (Soft)|
|Brown sugar||2 Cup (32 tbs), firmly packed|
|Frozen pineapple juice||2 Tablespoon|
|Pineapple extract||1⁄2 Teaspoon|
|Zucchini||1 Cup (16 tbs), grated|
|Flour||3 Cup (48 tbs) (Unsifted)|
|Wheat germ||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Quick cooking oatmeal||3⁄4 Cup (12 tbs) (Uncooked)|
Cream oil, margarine, and sugar.
Add eggs; mix well by hand or with mixer.
Add pineapple juice and flavorings; beat.
Stir in grated zucchini.
Mix dry ingredients except oatmeal together; add to creamed mixture; stir until all are moistened.
Add oatmeal; mix.
Chill dough for 20 minutes; drop from teaspoon onto greased cookie sheet.
Bake at 350Â° for 10 minutes.
Remove from cookie sheet at once; cool on brown paper.