ZUCCHINI COOKIES
These are moist spicy cookies!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 2.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 99.3 mg, Sugar 5.7 g
SPICY ZUCCHINI OATMEAL COOKIES
In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.
Provided by Deb C
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
- Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 12.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 47.5 mg, Sugar 6.3 g
ZUCCHINI RAISIN COOKIES
This favorite old recipe means a lot to me, since it was given to me by a good friend. That friend, in turn, received it from her great-grandmother. I'm always looking for ways to use zucchini (I even add it to my spaghetti sauce), so this was a welcome addition to my recipe file.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 152mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI RAISIN COOKIES
This was given to me by a good friend and I have used it a lot. These freeze really well, I put them in small pkgs and bring them out of the freezer as needed.
Provided by MizzNezz
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- In lg mixing bowl, cream shortning and sugar.
- Beat in egg.
- Stir in zucchini.
- Mix flour with other dry ingredients.
- Add to creamed mixture; mix well.
- Stir in raisins.
- Drop by TBS onto greased baking sheet.
- Bake at 375* for 12 minutes, or until light brown.
Nutrition Facts : Calories 87, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 75.2, Carbohydrate 14.3, Fiber 0.4, Sugar 8.1, Protein 1.1
OATMEAL RAISIN ZUCCHINI COOKIES
The softest, chewiest oatmeal cookies, with a solid dose of spice, generously loaded up with raisins, and ultra-moist from grated zucchini. These Oatmeal Raisin Zucchini Cookies are a seasonal spin on a classic cookie! Bonus: a batch of these Oatmeal Raisin Zucchini Cookies comes together fast from start-to-finish!
Provided by Sarah
Categories Cookies
Time 50m
Number Of Ingredients 12
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 RAISIN SPICE CAKE
Long-standing family favorite. I prefer mine made with chopped dates. Food processor makes it so easy. Adapted from The Pleasures of Your Food Processor by Norene Gilletz.
Provided by bonnie-one
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
- Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
- Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
- Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
- NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.
Nutrition Facts : Calories 467.5, Fat 26.1, SaturatedFat 3.4, Cholesterol 46.5, Sodium 367.2, Carbohydrate 55.6, Fiber 2.4, Sugar 35.1, Protein 6.1
ZUCCHINI-RAISIN COOKIES
Number Of Ingredients 12
Steps:
- In a mixing 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 combined. 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.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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!
Provided by Charlotte J
Categories Drop Cookies
Time 27m
Yield 1 batch of cookies
Number Of Ingredients 10
Steps:
- 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.
FROSTED ZUCCHINI COOKIES
Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious. -Michele Bretz-Hysong, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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