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Zucchini Cookies

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Recipe

 

Yield

2 dozen

Prep

20 min

Cook

20 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup butter
softened
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1 cup brown sugar
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1 each eggs
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½ teaspoon vanilla extract
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1 cup all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon baking powder
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¼ teaspoon salt
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1 small zucchini
shredded
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1 cup oatmeal
¾ cup nuts
chopped
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½ cup coconut
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½ cup raisins, seedless
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1 cup butterscotch chips
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Ingredients

Amount Measure Ingredient Features
118 ml butter
softened
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237 ml brown sugar
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1 each eggs
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2.5 ml vanilla extract
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237 ml all-purpose flour
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1.3 ml baking soda
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1.3 ml baking powder
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1.3 ml salt
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1 small zucchini
shredded
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237 ml oatmeal
177 ml nuts
chopped
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118 ml coconut
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118 ml raisins, seedless
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237 ml butterscotch chips
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Directions

Cream the butter and sugar.

Add the egg and vanilla and beat well.

Sift flour, baking soda, baking powder and salt and mix in.

Add the shredded zucchini. Stir in all remaining ingreiendts.

Drop by teaspoon onto greased cookie sheet.

Bake in pre-heated 350℉ (180℃). oven for 12 to 14 minutes or until cooked.

Cool slightly before removing from pan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 60160% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 371mg 15%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 24%
Sugars g
Protein 23g
Vitamin A 17% Vitamin C 9%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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