Zucchini Cookies
"My Dad use to make these cookies every year. He liked how he could taste the spices and how moist they were. Prep time does not include shredding the zucchini and servings are approximate."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (42.2 g)
- Calories 154.5
- Total Fat - 6.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 18.8 mg
- Sodium - 139.6 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 1 g
- Sugars - 13.5 g
- Protein - 2.1 g
- Calcium - 31.6 mg
- Iron - 1.9 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In a mixing bowl, cream butter and brown sugar; mix well.
Step 3
Beat in the egg and mix throughly.
Step 4
Add the flour, salt, baking soda, cinnamon, cloves, and nutmeg; mix well.
Step 5
Stir in the oatmeal, zucchini, coconut, walnuts, and raisons; mix until all ingredients are moist.
Step 6
Drop by teaspoonful's on a parchment lined cookie sheet.
Step 7
Bake at 350 for 10-12 minutes or until lightly brown.
Step 8
Cool completely on a cookie rack. Store in an airtight container.
Tips
No special items needed.