Zucchini Cookie Recipe
 A Zucchini Cookie Recipe seemed strange to us at first but we tried them years ago and fell in love with them. They have a nice cake like texture with a hint of zucchini flavor. We had been looking for different things to do with zucchini from our garden and this turned out to be a great recipe to use them in.
These cookies are done when the centers still look a bit doughy. Over baking makes them tough.
You can make this recipe as is, or you can add one cup of any or a combination of the following ingredients to the basic dough. Raisins, Dried Cherries or Cranberries, Chopped Nuts, Chocolate Chips, Peanut Butter Chips, or Shredded Coconut.
Oatmeal Cookie Recipe
Ingredients:
- 1/2 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 cup grated zucchini
- 2 cups all-purpose flour
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- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
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Preparation:
In a medium bowl, beat together the margarine and sugar with electric beaters 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 or whatever ingredient you want.
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. Don't over bake. Take them out when the center still looks a bit doughy.
Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
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Return from Zucchini Cookie Recipe to Drop Cookies
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