Sneak some veggies into your family with zucchini cookies. They're a tasty way to use extra summer zucchini. Buttery and tender, they have a hint of cinnamon flavor and, thanks to nuts, a crunch. The oats give them a nice, chewy texture. The zucchini is hardly noticeable. Years ago, I came up with this when I had a bumper crop of zucchini. It was a great way to get my little ones to enjoy this versatile vegetable.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 1/2 cup(s) granulated sugar
- 1/2 cup(s) brown sugar
- lightly packed
- 1/2 cup(s) vegetable shortening
- 1/2 cup(s) softened butter or margarine
- 1 large egg
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) baking soda
- 1 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) cream of tartar
- 1 cup(s) grated zucchini
- 3/4 cup(s) quick cooking oats
- 1 1/2 cup(s) all-purpose flour
- 1 teaspoon(s) cinnamon (optional)
- 1/2 cup(s) chopped nuts and/or raisins (optional)
Intructions :
- Cream together butter
- shortening
- brown sugar
- vanilla
- and egg.
- Mix in grated zucchini and oats.
- Mix in flour
- cinnamon
- cream of tartar
- baking soda
- and salt. Do not overbeat or overmix.
- Fold in nuts or raisins.
- Drop by tablespoonfuls onto a lightly greased baking sheet
- about 2 inches apart
- or use a silicon baking sheet or parchment paper.
- Bake for 15 minutes in a preheated
- 350 F oven with racks in the center part of the oven. If baking two sheets at the same time
- switch positions halfway through baking. Cookies will show browning on the edges when done.
- Allow cookies to cool for about 5 minutes before removing them to the cooling rack. Store in an airtight container.
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Keyword : recipe-American-Cookies-Bake