Grandma’s Zucchini Cookies
My grandma always had fresh zucchini from her garden in the summer. She would make me these cookies all the time !! They are very versatile you can add whatever nut you like or swap out the raisins and go for chocolate chips if you rather. This recipe always bring me back to childhood! I make them every year for my family. Not to mention these cookies are egg free
and dairy free !
34 Serving. Prep Time: 15 min. Cook: 12 min.
Ingredients:
- 1 cup of grated zucchini (peeled or not either way but not peeled will give you more fiber!!)
- 1 cup of sugar
- 1 teaspoon of baking soda
- 0.5 cup canola oil
- 1.5 cups of AP flour
- 0.5 cup of whole wheat flour
- 1.5 teaspoon of cinnamon
- 0.5 teaspoon of cloves
- 1/4 teaspoon of nutmeg
- 0.5 teaspoon of salt
- 1 cup of raisins
- 0.5 cup of chopped walnuts
Directions:
Mix the sugar and oil together until combined. Mix this recipe by
hand not a mixer. In a separate bowl mix remainder of dry
ingredients together then mix into sugar and oil mixture w/ spatula.
Fold in zucchini, raisins, and walnuts at the end.
Drop on cookie sheet w/ parchment and spray w/ cooking spray.
Bake on 375 for 12-15 minutes or on convection at 325 for 8-10
minutes, until cookies are browned.
Bake on 375 for 12-15 minutes or on convection at 325 for 8-10
minutes, until cookies are browned.
Yields: serves 34
