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Use prolific zucchini in spicy cookies

Zucchini is one of our most versatile vegetables, which is used in soups, breads, vegetable dishes, and eaten raw with creamy dips. In the summer when a garden is producing zucchini faster than you can eat them, here is a cookie recipe that uses 1 cup of grated zucchini, along with cinnamon and nutmeg, brown sugar, and oats, to make a dozen fat, munchy cookies. The recipe can be increased to make more.

If you like oatmeal cookies, you will like these, and the zucchini gives them an added moistness so they will stay fresh for days. If you like, add raisins, nuts, or chocolate chips to the batter. Zucchini Cookies 1 egg 1/2 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 cup flour 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon baking soda 1 1/4 cup rolled oats 1 cup grated zucchini

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Mix together egg, oil, and sugars until well blended. Combine flour, salt, cinnamon, nutmeg, and baking soda and stir into egg mixture. Add oats and zucchini and mix.

Drop 1/4 cup portions onto greased baking sheet and flatten with a spoon. Bake in a preheated 350-degree F. oven for about 12 minutes.

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