Zucchini Raisin Cookies

Sande Ağustos 16, 2022

Today is #National Zucchini Day! I never leave the farm without at least a half dozen zucchini. Though I've made some savory dishes, what I make most often is desserts. This is the first time I've ever used it to make cookies, but it definitely won't be the last!

This makes a soft cake-like cookie. I left the zucchini unpeeled, and squeezed out some of the moisture. If you don't like raisins, you could use dried cranberries or blueberries. I'm going to try adding some quick cooking oats for the next batch, my son said chocolate chips would be great too.

I lined my sheets with parchment, then moved them to nonstick baking racks. I know I say this a lot, but I wish I'd doubled the batch. They'll make great lunch box treats!

Zucchini Raisin Cookies

Yield: 3 dozen

Author: Jolene Martinelli

Ingredients:

1/2 cup shortening
1 cup sugar
1 egg
1 cup shredded, peeled zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins

Instructions:

In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside.
Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves.
Add to zucchini mixture; stir until thoroughly combine. Stir in raisins.
Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets.
Bake at 375° for 12-15 minutes or until golden brown.
Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.

Source: https://www.tasteofhome.com/recipes/zucchini-raisin-cookies

zucchini, raisin, cookies

Cookies, Dessert, Vegetables

American

Created using The Recipes Generator