Moist Zucchini Cookies
This recipe comes from a friend, and is delicious! As a way to use zucchini, I have a lot on hand, I had to try this, and it is certainly worth it! Very easy to prepare, and the chill time is a must to keep the cookies from spreading out too much.
Equipment
- Electric Mixer
- Box Shredder
- Oven
- Baking Sheets
- Parchment Paper
Ingredients
- 1 cup fresh zucchini, finely shredded
- ½ cup raisins, or dried cranberries, optional but works well
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened, (1 stick / ½ block)
- ½ cup light brown sugar, packed
- ½ cup sugar
- 1 egg
Instructions
- Shred zucchini using the small holes on your box shredder until you have 1 cup, just lightly packed. Measure out raisins or cranberries if using those.
- In a mixing bowl, add the flour, baking soda, cinnamon, and salt, whisk together.
- In another mixing bowl add the butter and sugars. Beat with an electric mixer for about 1 minute.
- Mix in the egg and zucchini.
- Add ½ the flour mixture and mix in, then add the remainder and mix in. Then mix in the raisins or cranberries. Cover and place in the fridge to chill for at least 2 hours or up to overnight.
- When ready to bake, preheat your oven to 190° C (375° F), get out 2 baking sheets and line with parchment paper.
- Drop by round tablespoons on the prepared sheets.
- Bake for 10-12 minutes or until lightly browned on the edge. Cook on the sheet for 5 minutes then transfer to wire racks to cool.
- Serve and enjoy.
