Okay as you know I have a whole lot of zucchini. So I did some experimenting and today’s recipe is for zucchini cookies ( you can find more zucchini recipes in my recipe section). Enjoy!
What You Need
1 Cup zucchini (grated)-about 4 small
3/4 Cup butter (softened)
1 1/2 Cups sugar
1 Egg
1 tsp Nutmeg
1/2 tsp Ginger
1 1/2 tsp Cinnamon
2 Cups flour (sifted)
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
1/2 cup Raisins
1/2 Cup walnuts (chopped)
Non stick cooking spray
2 Mixing bowls
Baking sheet
Sifter
Electric mixer
Wire cooling racks
Before You Start : Preheat oven to 375° and spray baking sheet with non stick cooking spray
A tip on measuring butter- Fill a glass measuring cup up to the 1 cup mark. Add slices or spoonful’s of butter until you’ve displaced the amount you need. For Example- for this recipe you need 3/4 cup of butter. Fill the measuring cup up to the 1 cup mark with water then add butter until you are at the 1 3/4 mark. Then drain the water and use the butter as needed.
Lets Make It! In a mixing bowl using a medium speed beat butter and sugar together until creamy. Add egg and mix to combine. Gradually add zucchini and using a spoon mix well then blend on medium high speed until evenly combined. In separate bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Gradually add it to the zucchini mixture and blend with a spoon. When evenly mixed blend with electric mixer on low speed until well combined. Add raisins and walnuts and mix well with a spoon. Drop by teaspoon full about 3 inches apart. Bake for 20-25 minutes ( until lightly browned.) Cool on wire racks.
Makes about 24
Will you try these zucchini cookies ?
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Ms. A
July 23, 2012 at 01:40 (UTC -6) Link to this comment
This would be a great way to get kids to eat their vegetables!
andrea cammarata
July 23, 2012 at 02:23 (UTC -6) Link to this comment
Morning my friend! OH these look scrumptious!!! : ) Thanks for giving us another great zucchini recipe! No lack of them this time of year that is for sure : ) I hope you and yours are doing well and that our little puppy friend is staying away from those plant : ) LOL!!!!! Sending tons of hugs and so sorry I have been absent — 18 hour days here…yuck!!!! But I smelled those cookies baking and just could not resist! Sending you and yours tons of hugs!
SallyAnn
July 23, 2012 at 05:23 (UTC -6) Link to this comment
When I have enough zucchini in my garden I think I would like to make these. I will have to separate the dough in two so I can make mine as per your recipe and the other half with chocolate chips in it for my men. Or better still, I could put some carob powder into the entire batch and I can eat them too. (I can’t have chocolate)
Thanks so much for posting this recipe Katherine.
Have a Blessed day.
Alex J. Cavanaugh
July 23, 2012 at 07:07 (UTC -6) Link to this comment
Not a big fan of zucchini, but maybe my wife can make these taste good.
Liz @ A Nut in a Nutshell
July 23, 2012 at 08:37 (UTC -6) Link to this comment
I would most certainly give those a taste!
Deborah
July 23, 2012 at 11:33 (UTC -6) Link to this comment
They sound yummy!
Sarah
July 23, 2012 at 19:50 (UTC -6) Link to this comment
Yummy! Sounds good. Maybe Dustyn would eat some veggies this way
Jacque
July 24, 2012 at 16:13 (UTC -6) Link to this comment
Yum! These look wonderful….and thanks for the measuring tip!
Kelly
July 31, 2012 at 10:04 (UTC -6) Link to this comment
These look delicious! I love zucchini recipes. I can’t wait to make them. Thank you for sharing.
Baked Eggplant and Peppers | Katherines Corner
October 1, 2012 at 04:39 (UTC -6) Link to this comment
[...] here still shows no sign of Autumn temperatures. Our garden is flourishing with fresh eggplant, zucchini, carrots, onions and peppers. Even the tomato bushes are full ( perfect for fresh salsa)I thought I [...]