Prep: 15 mins | Cook: 15mins | Total: 30 mins | Serving: 30 | Yield: 2 1/2 dozen cookies
Who wouldn’t love zucchini? These simple cookies from Zucchini Oatmeal are surprisingly light and fluffy cookies made of oats and shredded zucchini. Adding zucchini makes these cookies extra light and puffy-similar to a pumpkin cookie in texture.
Do you think you have enough zucchini recipes? I feel like there are so many fun things to make out of the zucchini that I want to try. It is such a simple vegetable, which goes anything from sweet to savory, and from breakfast to dinner. Is there anything zucchini can’t do? I’ve been making this recipe for years, and I love it because it’s simple to make and easy to share a nutritious sweet zucchini recipe. I enjoy some zucchini bread now, but frankly, my kids don’t eat it too much, and it seems to go bad, or I end up eating the loaf all over. Yet, zucchini in cookies is one of their favorite delicacies. Try this recipe for Spicy Zucchini Oatmeal Cookies, and don’t forget to enjoy it with your loved ones.
(1 ¼) cups all-purpose flour
½ tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground cloves
½ cup butter softened
⅔ cup packed brown sugar
1 tsp vanilla extract
1 cup quick-cooking oats
1 cup shredded zucchini
½ cup raisins
Preheat oven 350 degrees F (175 degrees C). Grease baking sheets.
Stir flour, baking soda, cinnamon, and cloves in a bowl, set aside. Add and beat butter and brown sugar with an electric mixer until creamy in a large bowl. Add egg and the vanilla extract. Add and mix in flour mixture and oats until just incorporated.
Wring the zucchini in a clean towel to remove any excess moisture. Stir zucchini and raisins into the dough, and mix just enough to combine evenly. Then drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake it for 14 to 16 minutes or until the bottom edges turn golden brown.
Per Serving: 85.9 calories; fat 3.5g 5% DV; cholesterol 14.3mg 5% DV; sodium 47.5mg 2% DV; protein 1.3g 3% DV; carbohydrates 12.8g 4% DV.
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