Zucchini Cookies

Cynthia Weaver

By
@cuckoo4cookies

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.


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Rating:

Serves:

makes about 40 cookies

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/2 c
granulated sugar
1/2 c
brown sugar, lightly packed
1/2 c
vegetable shortening
1/2 c
softened butter or margarine
1
egg
1/4 tsp
salt
1/2 tsp
baking soda
1 tsp
vanilla
1/2 tsp
cream of tartar
1 c
grated zucchini
3/4 c
quick cooking oats
1 1/2 c
all purpose flour
1 tsp
cinnamon (optional)
1/2 c
chopped nuts and/or raisins (optional)

Directions Step-By-Step

1
Mix ingredients in a large bowl in the order listed, stirring well with wooden spoon after each addition. If using a mixer, mix at low speed until just mixed, don't over beat.
2
Drop by Tablespoonfuls onto lightly greased baking sheet, about 2 inches apart, or use a silicon baking sheet or parchment paper.
3
Bake for 15 minutes in a preheated, 350 degree F. oven with racks in center part of oven. If baking two sheets at the same time, switch positions halfway through baking. Cookies will be show browning on the edges when done.
4
Allow cookies to cool about 5 minutes before removing to cooling rack. Store in airtight container.

About this Recipe

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