Moist & Yummy Zucchini Cookies

Jen Smallwood


You can't taste the zucchini in these cookies, but it adds vitamins,
fiber, with a nice moist texture.
Not to mention - a great way to eat your veggies, lol

pinch tips: Parchment Paper Vs Wax Paper


5 dozen cookies




1 c
butter, softened
1 1/2 c
2 large
1 tsp
vanilla extract
2 c
zucchini, grated
2 3/4 c
all purpose flour
2 tsp
baking powder
1 tsp
1 tsp
1 c
walnuts, chopped
1 c
semi-sweet chocolate chips
1/2 c
golden raisins
1/2 - 1 c
sweetened flake coconut (to your preference)

Directions Step-By-Step

Preheat oven to 350°.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
Stir in zucchini.

In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut.

Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool.

Repeat with remaining dough.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy