Zucchini Raisin Cookies #FarmersMarketWeek

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!   





print recipe

Zucchini Raisin Cookies
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
In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.
Yield: 3 dozen




#FarmersMarketWeek - A week of #FarmFresh recipes

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 Summer Pasta Primavera by Palatable Pastime
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Zucchini Raisin Cookies by Jolene's Recipe Journal

Comments

  1. Oh yeah it's national zucchini day....it's been national zucchini MONTH here! Good grief they're multiplying like rabbits in the garden-and no neighbors have porches I can sneak them onto! :)

    I've been busy making new zucchini breads zucchini pies, zucchini and summer squash casseroles for the freezer, and we've been enjoying oven fried zucchini, sometimes with horseradish dipping sauce. Although I'm getting sick of looking at them now, those frozen items will taste mighty good this winter.

    Back to the kitchen I go....I'm almost afraid to go look in the garden! :)

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  2. 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 ;)

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  3. 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!

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

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

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

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