3/4 cup butter, softened 1 1/2 cups sugar 1 large egg 1/2 teaspoon almond extract 1 1/2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 6 ounces semisweet chocolate morsels 1/2 cup chopped walnuts sifted powdered sugar Beat batter at medium speed of an electric mixer until creamy; gradually beat the sugar. beat in egg and almond extract. Press zucchini between paper towels to remove excess mousture, stir zucchini into butter mixture. Combine together flour, baking powder and cinnamon; gradually add to butter mixture, beating at low speed until well blended. Stir in chocolate morsels and nuts. Drop dough b heaping teaspoonfuls onto lightly greased baking sheets. Bake at 350* for 15 minutes; remove to a wire raack to
How To make Spicy Zucchini Cookies's Videos
The only way to eat zucchini #recipe #cooking #recipes #healthyfood #plantbased
Delicious Zucchini Cookies
Ingredients: 1/2 C Sugar 1/2 C Brown Sugar 1/2 C Soft Butter 1 Egg 1 t Vanilla 1 t Cinnamon 1 t All Spice or Pumpkin Pie Spice 1/2 t Salt 1/2 t Baking Soda 1/2 t Baking Powder 2 C Flour 1 1/2 C Grated Zucchini
Mix all these ingredients together in a bowl. Drop by tablespoon full onto well greased cookie pan...or parchment paper. Bake at 375* for 11-12 min
Cream CheeseFrosting: 1 1/2 C powdered Sugar 4 oz Soft Cream Cheese 1/4 C soft Butter 1/2 t Vanilla Mix together. Pipe onto cookies Sprinkle ground Walnuts on top (optional)
Chocolate Chip Zucchini Cookies
If you have a garden and have more zucchini than you know what to do with… try these delicious chocolate chip zucchini cookies! Amy Hackamack shares the recipe. Her mom used to make these cookies every summer growing up during zucchini season. They made for the perfect after school snack!
For more recipes and ideas from Amy, connect with her online at @FitAndWellAmy and fitandwellblog.com.
Eggless Lemon Zucchini Cookies with Lemon Sugar Glaze
Delectable, soft, tender, delicious cake like cookies prepared from lemon and zucchini and glazed with lemon sugar glaze makes these cookies absolutely drool worthy and awesome in taste
For detailed recipe and suggestions , please check the link -
This recipe is from the cookbook, Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert and published by Herald Press. On the title page it says, “Commissioned by Mennonite Central Committee (MCC) to promote the understanding of how the food choices we make affect our lives and the lives of those who produce the food.” Isn't that lovely?
So anyway, here is the exact recipe as given in the book with the adjustments I made in parentheses:
Zucchini Cookies
¾ cup / 175 ml. Butter (I used ½ cup butter and ¼ cup coconut oil.) ½ cup /125 ml sugar and ½ cup /125 ml brown sugar (I used one cup sugar with 1 T blackstrap molasses) 1 egg (I used 2 because mine are very small) 1 ½ cups / 375 ml whole wheat flour 1 cup / 250 ml flour 1 ½ tsp cinnamon ½ tsp cloves 1 ½ cup shredded zucchini ¾ cup raisins ¾ cup walnuts, chopped (Optional. I didn't use them.)
Drop on greased baking sheets. Bake in preheated oven at 375 F / 190 C for 10-12 min.
Chocolate chip variation: Omit spices and raisins. Add 1 tsp vanilla and ¾ cup chocolate chips.