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zucchini cookies

(1 rating)
cuckoo4cookies avatar
Blue Ribbon Recipe by
Cynthia Weaver
@cuckoo4cookies
Woodbury, TN

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(1 rating)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For zucchini cookies

  • 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 lg
    egg
  • 1/4 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1 tsp
    vanilla extract
  • 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)

How To Make zucchini cookies

  • Butter, shortening, brown sugar, vanilla, and egg in a bowl.
    1
    Cream together butter, shortening, brown sugar, vanilla, and egg.
  • Adding grated zucchini and oats.
    2
    Mix in grated zucchini and oats.
  • Flour, cinnamon, cream of tartar, baking soda, and salt added.
    3
    Mix in flour, cinnamon, cream of tartar, baking soda, and salt. Do not overbeat or overmix.
  • Folding in nuts.
    4
    Fold in nuts or raisins.
  • Balls of dough on a baking sheet.
    5
    Drop by tablespoonfuls onto a lightly greased baking sheet, about 2 inches apart, or use a silicon baking sheet or parchment paper.
  • Baking the zucchini cookies.
    6
    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.
  • A bite taken from the Zucchini Cookies.
    7
    Allow cookies to cool for about 5 minutes before removing them to the cooling rack. Store in an airtight container.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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