Zucchini Raisin Cookies Recipes

ZUCCHINI RAISIN COOKIES

Zucchini Raisin Cookies image

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

Ingredients

1/2 cup shortening
1 cup sugar
1 egg
1 cup shredded peeled zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup raisins

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

SPICY ZUCCHINI OATMEAL COOKIES

Spicy Zucchini Oatmeal Cookies image

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

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ cup butter, softened
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup shredded zucchini
½ cup raisins

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

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