Zucchini Cookies

"Great way to use up the bounty of your garden. These are great with a little powdered sugar icing or cream cheese frosting on them, also"
 
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photo by CoffeeMom photo by CoffeeMom
photo by CoffeeMom
Ready In:
28mins
Ingredients:
10
Yields:
24 cookies

ingredients

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directions

  • Beat shortening and sugar until creamy.
  • Add eggs and vanilla.
  • Combine all dry ingredients, and mix into wet ingredients.
  • Add zuchini.
  • Drop by rounded tablespoons onto an ungreased cookie sheet.
  • Bake at 350 for 18 minutes.

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Reviews

  1. These are great! I love the texture. Nice and airy light, very different than I was expecting. Thanks for the keeper recipe!
     
  2. These were tasty cookies! I might have decreased the amount of cloves due to personal taste, but very good the way they were. The other thing I might try next time is adding the zucchini to the wet ingredients after I have beaten everything else together. It seemed more difficult than it needed to be to add it at the end since the batter still seemed kind of crumbly and dry. I also noticed that as the batter sat (while baking the first batch), the flour "soaked up" the liquid and became more of a batter (good thing).
     
  3. These were delicious. I added chocolate chips as another reviewer had suggested and thought it was fantastic. I used 1/2 c shortening and 1/2 c butter because that is all I had. Made for a flatter cookie, but still soft. Yum!
     
  4. These are excellent. Moist and delicious. I did add a little extra spice to my taste. Will definatly make again! thanks
     
  5. Wonderful cookies. My kids love them. I didn't add anything and I don't imagine I ever will. I left half of the batch plain and frosted the other half with cream cheese frosting. Both ways were great! I did use 1 and 3/4 cup grated zucchini instead of 2 cups shredded.
     
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RECIPE SUBMITTED BY

<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>
 
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