Zucchini Cookies
Yield
2 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | small |
zucchini
shredded |
|
| 1 | cup |
oatmeal
|
|
| ¾ | cup |
nuts
chopped |
|
| ½ | cup |
coconut
|
*
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
butterscotch chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | small |
zucchini
shredded |
|
| 237 | ml |
oatmeal
|
|
| 177 | ml |
nuts
chopped |
|
| 118 | ml |
coconut
|
*
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
butterscotch chips
|
*
|
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.
