Zucchini Carrot Cookies

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:

ingredients

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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  1. Rosemarie H.
    I made it today.taste really good
    Reply
  2. diannejm
    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
  3. JulieHG
    These cookies are so good! They are almost like muffin tops =)
    Reply
  4. Mel608
    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
  5. Stefanie82
    These are wonderful! Another way to get my 18 month old to eat veggies. Soft and just sooooo good!
    Reply
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