Zucchini Cookies Recipe @pinch

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.

zucchini cookies
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

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