Time 35m Yield 60 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter two baking sheets. Beat butter and sugar together in a bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract until smooth. Stir in zucchini. Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Mix flour mixture into butter-zucchini mixture. Fold in coconut, walnuts, chocolate chips, and raisins. Drop batter, about 1 tablespoon per cookie, onto the prepared baking sheets. Bake cookies in the preheated oven until lightly browned, 15 to 20 minutes.
Time 25m Yield 36 Number Of Ingredients 10 Steps:
In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
Time 30m Yield about 4 dozen. Number Of Ingredients 14 Steps:
In a bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, walnuts, raisins and orange zest. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set.
Time 30m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper Combine flour, baking soda, cinnamon and salt in a medium bowl. In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well. Gradually add flour mixer and beat until smooth. The dough will be stiff. Stir in zucchini and remaining ingredients. Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets. Bake 13-15 minutes or until lightly browned. Be careful not to over-bake. Cool for 2 minutes then remove to cooling racks.
Time 35m Yield 3 dozen. Number Of Ingredients 12 Steps:
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.
Time 27m Yield 4 dozen. Number Of Ingredients 14 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Time 30m Yield 30 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated. Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
Time 22m Yield 4 dozen, 24 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
Time 45m Yield 96 cookies Number Of Ingredients 10 Steps:
First you will want to preheat your oven to 350 degrees F. Spray cookie sheets with cooking spray or line with Parchment paper. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well. Stir in the zucchini. Fold in your walnuts (optional), and chocolate chips. Drop by teaspoonfuls with two (2) inches between each cookie– onto the cookie sheets. Bake for 15 to 20 minutes, or until golden. Do not over-bake, or you will not enjoy your cookies. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely. This recipe makes a lot but is easily halved to make 4 dozen instead of 8! We make these for Christmas sometimes, and therefore make a lot to give away!
Time 25m Yield 8 dozen. Number Of Ingredients 12 Steps:
Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.
Yield 50 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork. Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.
Time 35m Yield about 5 dozen. Number Of Ingredients 16 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cookies.
More about “zucchini cookies recipes”
Time 26m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone liner. In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside. In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips. The dough will be a little sticky. Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon. Bake for 13-16 minutes or until cookies start to turn golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
