Zucchini Cookies
Thomas J. Story
Yields Makes 5 dozen cookies
AuthorJacob Gross, Lompoc, CA,
You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

How to Make It

Step 1
1

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Step 2
2

Note: Nutritional analysis is per cookie.

Ingredients

 1 cup butter, at room temperature
 1 1/2 cups sugar
 2 large eggs
 1 teaspoon vanilla extract
 2 cups grated zucchini
 2 3/4 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon ground cinnamon
 1 teaspoon salt
 1 cup walnuts, chopped
 1 cup semisweet chocolate chips
 1/2 cup raisins
 1 cup sweetened flaked coconut

Directions

Step 1
1

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Step 2
2

Note: Nutritional analysis is per cookie.

Zucchini Cookies