Raisin Topped Frosted Zucchini Cookies Food

OATMEAL RAISIN ZUCCHINI COOKIES

Steps:

• In a large bowl, whisk together quick oats, flour, baking soda, salt, cinnamon, and brown sugar.
• In a small bowl, whisk together butter, egg, and vanilla.
• Add the wet ingredients to the dry ingredients, along with zucchini and 1 1/2 cups raisins.
• Stir until incorporated - batter will be thick and quite heavy.
• Drop dough by rounded tablespoonful (golf ball-sized) onto parchment paper or silicone mat-lined baking sheets, and flatten slightly.
• Lightly press 4-5 additional raisins on top of each cookie.
• Sprinkle each cookie lightly with sugar.
• Bake at 350 degrees for 12-15 minutes, or until centers appear set and edges are lightly browned.
• Remove from heat, and allow to cool on baking sheets for 2-3 minutes before removing to wire racks to cool completely.
• Store in an airtight container. These will last for a few days at room temperature, but for a week or so if stored in the refrigerator. They also freeze beautifully.

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

ZUCCHINI COOKIES

Steps:

• In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.