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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| baking soda: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground cloves: 1/4 tsp |
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 2/3 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| quick oats: 1 cup |
| zucchini squash (grated): 1 cup (shredded) |
| seedless raisins (packed): 1/2 cup |
Spicy Zucchini Oatmeal Cookies
Credit: AllRecipes
User rating:
"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."
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Prep Time
15 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
Directions
- 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.