Skip to main content

Zucchini Raisin Cookies

Today is #National Zucchini Day!  I never leave the farm without at least a half dozen zucchini.   Though I've made some savory dishes, what I make most often is desserts.  This is the first time I've ever used it to make cookies, but it definitely won't be the last!


This makes a soft cake-like cookie. I left the zucchini unpeeled, and squeezed out some of the moisture.   If you don't like raisins, you could use dried cranberries or blueberries.  I'm going to try adding some quick cooking oats for the next batch, my son said chocolate chips would be great too.

I lined my sheets with parchment, then moved them to nonstick baking racks.   I know I say this a lot, but I wish I'd doubled the batch.   They'll make great lunch box treats!   

Zucchini Raisin Cookies

Print
Zucchini Raisin Cookies
Yield: 3 dozen
Author: Jolene Martinelli

Ingredients:

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup shredded, peeled zucchini
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup raisins

Instructions:

  1. In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside.
  2. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves.
  3. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins.
  4. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets.
  5. Bake at 375° for 12-15 minutes or until golden brown.
  6. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.
Source: https://www.tasteofhome.com/recipes/zucchini-raisin-cookies
zucchini, raisin, cookies
Cookies, Dessert, Vegetables
American
Created using The Recipes Generator
#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarket Tuesday Recipes

Bing Cherry and Peach Galette by The Freshman Cook 
Cabbage Slaw with Seasonal Herbs by Culinary Adventures with Camilla 
Fresh Strawberry Lemonade by Family Around The Table
 How to Freeze Corn on the Cob by Frugal Pantry
 Kiwi Guacamole by A Kitchen Hoor's Adventures
 Summer Pasta Primavera by Palatable Pastime
 Brown Sugar Zapple Crisp by Cooking with Carlee  
Zucchini Raisin Cookies by Jolene's Recipe Journal

Comments

  1. I think if you have zucchini in your garden you can never have enough zucchini recipes. I'm happy to switch things up with your cookies. We actually had zucchini bread this morning for breakfast so looks like we started the day off right celebrating ;)

    ReplyDelete
  2. I don't think I have ever had a zucchini cookie but I love this idea! I would go for the chocolate chips too, I think your son is on to something!

    ReplyDelete
  3. Such an interesting cookie! I bet it's delicious.

    ReplyDelete
  4. As soon as I get a working oven again, this is on my list.

    ReplyDelete
  5. I have never heard of zucchini in cookies. Definitely have to bake and take this one.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick