Zucchini Carrot Cookies
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MAKE IT SHINE!
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In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!
- Ready In:
- 27mins
- Yields:
- Units:
9
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ingredients
- 3⁄4 cup margarine
- 3⁄4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup shredded zucchini
- 1⁄2 cup shredded carrot
directions
- Cream the margarine and sugar.
- Add the egg and vanilla; mix well.
- Add shredded vegetables and mix.
- Combine the dry ingredients into a bowl.
- Then add to the creamed mixture; mix well.
- Drop the dough by teaspoonful onto an ungreased baking sheet.
- Bake at 350 degrees for 10 to 12 minutes.
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RECIPE MADE WITH LOVE BY
@Charlotte J
Contributor
@Charlotte J
Contributor
"In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!"
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I made it today.taste really goodReply
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These were delicious . I added a handful of ground golden flax seed. They were soft on the inside with a slightly crisp exterior. I hope the batter freezes well because I made a small batch of cookies and froze the remaining batter.Reply
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These cookies are so good! They are almost like muffin tops =)Reply
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these are great! i added a handful of raisins too :) so far i've eaten 6 cookies!! i made these for a play date with a friend and not sure how many will be left by the time i get there!!Reply -
These are wonderful! Another way to get my 18 month old to eat veggies. Soft and just sooooo good!Reply
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