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Zucchini Cookies

You can’t taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

 

This recipe, and others like it, can be found in the article “23 Delicious Ways to Make the Most of Summer Squash Season.”

Summer squash: Zucchini Cookies




Photo by Thomas J. Story
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories106
% Daily Value *
Total Fat 5.7g8%

Saturated Fat 2.9g15%
Cholesterol 15mg5%
Sodium 93mg5%
Total Carbohydrate 13g5%

Dietary Fiber 0.6g3%
Protein 1.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.