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1. First things first: shred up 3 cups of the zucchini. Grate, grate, grate! Drain it really, really well and set it aside for now.
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2. In a large mixing bowl, place the flours and wheat germ. Then add the cinnamon, baking powder and soda, and salt. Blend them all together with a fork, breaking up any lumps.
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3. Add the raisins to the dry flour mixture, and mix so that the raisins are all well-covered in flour.
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4. In the bowl of an electric mixer, beat the eggs lightly. Then add the sugar and beat until thick and well incorporated. Now add the oil, vanilla and finally, the zucchini. Mix well to incorporate.
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5. Add your flour mixture to the wet ingredients by additions: add a little, beat a little, add a little, beat a little. You get the idea. Mix together just until incorporated.
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6. Add the chopped, toasted (if desired) walnuts to the mixture, and mix just until thoroughly incorporated. At this point, if you used 2/3 cup oil as recommended and your cookies seem a little dry, feel free to add a little more oil (or even water) to thin it out a little more.
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7. Onto a greased cookie sheet, plop down spoonfuls of dough about an inch apart. Your dough should be pretty soft, so the drop technique is especially useful here.
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8. Put the cookies in a preheated 375 degree F oven for about 15 minutes - keep an eye on them to make sure you're not under- or over-cooking them.
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In no time at all, you will be rewarded with the perfect sweet, chewy afternoon treat! Hope you enjoy these...I know I sure did!
